Italian Lasagna
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INGREDIENTS BECHAMEL SAUCE
5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
Salt and pepper
4 cups whole milk, at room temperature
Pinch freshly grated nutmeg
1-1/2 cups Easy Tomato Sauce
Salt and white pepper1/4 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 (10-ounce packages each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded Mozzarella cheese
1/4 cup freshly grated Parmesan cheesePreheat oven to 375 degrees.
BECHAMEL SAUCE - In a 2-quart pot, melt 5 tablespoons 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 a wooden spoon. Remove from the 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 sauté 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 the 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 and set aside.
Into the bottom of a 13 x 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 of 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 cheese. 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.