- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 416.5
- Total Fat: 26.1 g
- Cholesterol: 108.9 mg
- Sodium: 660.1 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 1.4 g
- Protein: 25.3 g
Giada's Classic Italian LasagnaSubmitted by: CALEKU
IntroductionA slightly lighter version of Giada's recipe, with the oil and butter reduced, and the classic Bechamel sauce made with nonfat milk. A slightly lighter version of Giada's recipe, with the oil and butter reduced, and the classic Bechamel sauce made with nonfat milk.
15 lasagna noodles
1 Tbsp canola oil
1 Tbsp Extra Virgin Olive Oil
1 lb ground beef
2 1/2 c Bechamel Sauce (recipe below)
1 (28 oz.) jar Marinara sauce
1 1/2 lb. whole milk ricotta cheese
2 large eggs
3 c. shredded mozzarella cheese
1/4 c grated Parmesan cheese
3 Tbsp butter, unsalted
3 Tbsp all purpose flour
2 1/2 c nonfat milk
1/2 tsp salt
In a medium sauce pan, over med-high heat, melt butter and whisk in flour, stirring until lightly browned.
Slowly add in milk, apx. 1/2 cup at a time, stirring each addition until thickened and bubbly.
Simmer, stirring constantly, until sauce is thick, smooth and creamy but NOT boiling - about 10 minutes.
Remove from heat and stir in a pinch of salt, pepper to taste and if desired, a pinch of nutmeg.
In a large saute' pan, heat olive oil on med-high. Add ground beef, salt and pepper, and saute until browned, breaking up large clumps. Remove from heat, drain excess fat and let cool completely.
Preheat oven to 375 and make sure rack is in center position of oven.
In a medium bowl, mix the bechamel and marinara sauces to blend - add salt and pepper to taste.
In another medium bowl, mix ricotta, eggs, and salt and pepper to taste. (You can also add fresh minced garlic, basil and other seasonings if desired.) Stir in 1/3 - 1/2 of mozzarella as well, mixing well.
In a 13 x 9 baking dish, spoon 1/3 of Bechamel/marinara mixture over the bottom of the dish. Arrange 5 noodles atop the sauce, overlapping slightly and completely covering the bottom of the dish.
Spread the ricotta mixture evenly over the noodles.
Arrange 5 more noodles, top with ground beef, and 1/3 sauce, and sprinkle with 1/2 c shredded cheese.
Top with remaining 5 noodles, then rest of sauce, and mozzarella, and Parmesan.
(At this point, lasagna can be covered and refrigerated for next day's use, or baked immediately)
Line a large, heavy baking dish with foil. Place baking dish on the sheet and bake until heated through and bubbly. (apx. 45 minutes)
Number of Servings: 16
Recipe submitted by SparkPeople user CALEKU.