Lasagna Al Forno con Sugo Rosato e Formaggi

Louis’s Delicate Lasagna

350 grams (10 oz) fresh thin lasagna (pasta) sheets

200 ml (7 oz or +/- 1 cup) besciamella*

130 ml (1/2 cup) velvety tomato sauce

1-1/2 cups grated parmagiano cheese

250 g (8 oz) ricotta cheese

200 g (7 oz) stracchino cheese*

  1. Put the lasagna sheets into a large pot of boiling water.  Keep stirring it to prevent them from sticking together.  When the water returns to a full boil, remove it from the heat, pour out as much of the hot water as you can and fill the pot with cold water.  Keep moving the sheets around to prevent sticking.
  2. Mix the tomato sauce and besciamella together.
  3. Use a 20cm X 30 cm baking dish.
  4. Put a small amount of sauce on the bottom of the baking dish.
  5. Take a cooked lasagna sheet from the pan, pat dry on a towel, and place in baking dish.  Continue to form a layer of the lasagna sheets.
  6. Cover the layer with a bit of the mixed sauce.
  7. Cover the sauce with some of the grated parmagiano and dabs of the ricotta and stracchino.
  8. Continue to build layers in the same fashion, adjusting the amount of sauce and cheeses so that you end up with a bit of sauce and a bit of parmagiano after you’ve layed out the last layer of pasta sheets.  Put the last of the sauce and parmagiano on the top pasta layer.
  9. Bake at 400F until the top is nicely browned—30 to 40 minutes.  If it browns quicky, reduce the heat so that you can keep it baking for at least 30 minutes without burning the top.

* Beschemella is available in supermarkets in Italy.  If it’s not in your market, this is how to make it:

1.  Melt 2-3 Tbl butter in a sauce pan.

2.  Whisk in 2 Tbl flour and continue to stir for about 3 or 4 minutes

3.  Whisk in 1 Cup of milk and continue to whisk about until it just starts to boil and thickens nicely.

*Stracchino is an Italian cheese, very soft, made from cow milk.  If you cannot get it, you can substitute mascarpone.

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