Food Network: Classic Italian Lasagna

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Classic Italian Lasagna
Recipe courtesy Giada De Laurentiis

Ingredients
Bechamel Sauce:
5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
Salt and white pepper

1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

3 cups shredded mozzarella
1/4 cup freshly grated Parmesan

Directions
Preheat oven to 375 degrees F.

Ingredients
Bechamel sauce:

Directions
In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When
butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add
the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over
medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick
enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir
until well combined and check for seasoning. Set aside and allow to cool completely.

In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season

with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from
heat and drain any excess fat. Set aside and allow to cool completely.

In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set
aside.

Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta
sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the
ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and
spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread
another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining
bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch
cubes and top lasagna.

Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle
rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to
bake for about 15 minutes.

Ingredients
Simple Tomato Sauce:

Directions
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and
saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt
and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay
leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for

seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out
the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with
remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer
plastic bags. This will freeze up to 6 months.

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of Preparation: Easy