LASAGNA

La la la la la……lasagna e pronta!! The traditional Tuscan Sunday pranzo edition… nonna’s style!

Ingredients

RAGU SAUCE
– 1 lb. organic ground beef
– 24oz Mutti Tomato Puree
– 1/2 onion
– 6 branches of Rosemary
– 10 branches of Thyme
– 1 shot of red wine
– Olive oil
– Salt
– Pepper

BESCIAMELLA SAUCE
– 100 gr. (1/4 lbs or approximately 3/4 cups) flour
– 1 liter of milk
– 100gr. (7 table spoons) butter
– 10 shaves of nutmeg
– 1 pinch of salt

OTHER
– Lasagna Sheets
– Grated Parmiggiano regiano

GOOD FOR 6 PEOPLE

Utensils Needed

– Cooking utensils
– Cutting board
– Baking pan – 8inches x 9inches x 2.5 inches in hight is a good size but feel to use something similar.
– 3 pans for the stove.
– 1 Pot
– Whisk

Directions

STEP 1 – start cutting the onion
STEP 2 – turn on fire on low temperature. Put a bit of olive oil on your pan and put your onions.
STEP 3 – add the wine and put it on medium temperature.
For the VEGETARIANS, you can add the veggies right now. You can add some water.
STEP 4 – add a pinch of salt and a pinch of pepper.
STEP 5 – put ground meat on your pan. Make sure you put it in chunks
STEP 6 – add a couple of pinches of pepper and a pinch of salt. And you can add a little olive oil
STEP 7 – grab one branch of rosemary and 6 branches of thyme. Take out the leaves and put them in the pan with our mix. Make sure we do not have any sticks.
STEP 8 – add the pasta Mutti.
*** VEGETARIANS, do not add the tomato sauce right now. You’ll add it later
STEP 9 – if you want, you can add a bit more of salt and pepper. Make sure you do not add too much salt because we will be adding parmiggiano later
Step 10 – put your ragu in low temperature (stove on 2) and cover.
STEP 11 – put milk in a tall pan
STEP 12 – put butter in a smaller pan.
STEP 13 – start boiling milk and melt butter.
*** make sure your ragu (the meat sauce) does not get burned. Just leave it in 1 or 2
STEP 14 – when butter melts, you put the flower in it and mix with the whisk.
STEP 15 – take it out from the heat and keep mixing
STEP 16 – add a pinch of salt to the milk and shave a bit of the nutmeg
STEP 17 – add butter and flour mix into the milk. Use the whisk to mix slowly.
*** Dont forget to check on the ragu. We dont want it to burn.
STEP 18 – leave white sauce for a little bit at a low temperature.
STEP 19 – you can turn off the stove and leave your white sauce sit for a bit.
STEP 20  – turn on oven and put it on 380
STEP 21 – turn on your white sauce. Once you start getting bubbles, you turn it off.
STEP 22 – Turn off the ragu sauce.
STEP 23 – put white sauce as your first layer. Add a layer of pasta.
STEP 25 – add a layer of ragu.
STEP 26 – add another layer of white sauce.
STEP 27 – add parmesan cheese.

LAYERS: White sauce, pasta, ragu (meat sauce) , white sauce, parmigiano , pasta, ragu, parmesan cheese.

STEP 28 – Put your lasagna in the oven for 20 mins and check it. If you think it still needs a little longer just leave it there. Make sure you don’t burn the parmigiano cheese.