- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 410.4
- Total Fat: 16.9 g
- Cholesterol: 47.9 mg
- Sodium: 664.4 mg
- Total Carbs: 39.9 g
- Dietary Fiber: 2.8 g
- Protein: 23.2 g
Rachel Ray's Mile High Lasagna (Lasagne)Submitted by: TAROTGARDEN
IntroductionIt looks as though no one else has entered Ms. Ray's recipe for this dish into the database here -- probably because it's not really a low-cal, low-fat dish. But my husband made it for dinner the other night, and since I had to run it through the calculator anyway, here it is. It looks as though no one else has entered Ms. Ray's recipe for this dish into the database here -- probably because it's not really a low-cal, low-fat dish. But my husband made it for dinner the other night, and since I had to run it through the calculator anyway, here it is.
2 Tbsp extra-virgin olive oil (EVOO)
1 large onion, grated
2 - 3 cloves garlic, grated
1 lb. ground sirloin
2 cups beef stock
1 28-oz can San Marzano tomatoes
1 15-oz can crushed tomatoes
3 - 4 basil leaves, torn
4 Tbsp butter
4 Tbsp flour
1 quart milk
A few grates fresh nutmeg
2 boxes oven-ready lasagna noodles (use 1 box per loaf pan)
2 cups grated Parmigiano Reggiano cheese, divided
1/2 cup provolone cheese, grated
Parsley, chopped, for garnish
Salt and freshly ground black pepper to taste
Preheat oven to 375°.
Place a large skillet over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons. Cook the onion and the garlic, stirring frequently, until tender, about 10 minutes.
Turn the heat under the skillet up to medium-high and add the beef to the pan. Cook it through, stirring frequently and breaking the meat up with a wooden spoon or potato masher. Add the beef stock, tomatoes, and basil to the pot and season with salt and freshly ground black pepper. Mash the tomatoes up with the potato masher or wooden spoon. Bring the sauce to a bubble, then reduce the heat to low and simmer until thickened, about 5 minutes.
While the red sauce is simmering, place a medium-size pot over medium heat and melt the butter. Sprinkle the flour over the melted butter and cook the mixture for about 1 minute. Whisk the milk slowly into the butter-flour mixture and cook until thickened. Season the white sauce with salt, freshly ground pepper, and the nutmeg.
Cover two loaf pans with a layer of foil for easy removal from the pan. Ladle about 1 cup of the red sauce into the bottom of the first lined loaf pan. Put down a layer of lasagna noodles, then top them with about a cup of white sauce and a handful of Parmigiano Reggiano (about 1/4 cup). Continue building the lasagna, alternating layers of noodle, red sauce, noodle, white sauce, and cheese, until all the noodles are covered. End the lasagna on a layer of red sauce and top it off with the grated provolone and some Parmigiano Reggiano. Repeat this process with the other loaf pan and the remaining sauce.
Cover the pans with aluminum foil and bake for 30 minutes. Remove the foil and bake another 15 minutes until the noodles are tender and the cheese is melted and golden brown.
Remove the pans from the oven and let cool for 15 - 20 minutes to let the lasagna set. Pull the lasagna out of the pans by the edges of the foil, then pull the foil down from around the lasagna and cut with a serrated knife. Garnish each slice with fresh parsley.
Recipe ©KWP Studios, Inc. Original recipe (with step-by-step illustrations) can be found at this link:
Number of Servings: 14
Recipe submitted by SparkPeople user TAROTGARDEN.