クラシック イタリアン ラザニア

今日のレシピは『Classic Italian Lasagna』ですが、
前回のレシピ、トマトソースを使いますので、 こちらもチェックしてくださいね。
または、お家でいつも作っているトマトソースでOKです。


『Classic Italian Lasagna』
　
　
　材料

　Bechamel Sauce
unsalted butter-------5 tablspoons(75ml)
(plus 2 tablspoons for the lasagna) 
flour ------1/2 cup & 4 teaspoons (120ml）
milk at room temperature ------　4 3/4 cups (950ml) 
tomato sauce 　　　　　1 1/2 cups & 1/3cup (360ml)
pinch freshly grated nutmeg
salt and white pepper

extra-virgin olive oil -------1/4 cup & 2 teaspoons
ground chuck beef -------500g
salt & pepper
ricotta cheese ----1 1/2 cups & 1/3cup
eggs-----3 large
lasagna sheets,cooked al dente -----500g
frozen chopped spinach-----1 1/3 cups
(thawed and squeezed dry)
shredded mozzarella cheese ------3 2/3 cups(750g)
 freshly grated parmesan cheese---- 1/3 cup


Preheat oven to 190 degrees C

Bechamel sauce
In a 2L pot,melt 5 tablspoons 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 papper.

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

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

Into the bottom of a 13 by 32 by 22cm baking dish,
spread 1/3 of the bechamel sauce.

Arrang 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 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 and sheese.

Cut the remaining 2 tablspoons of butter into 5mm-1cm cubes and top
lasagna.

Line a large baking sheet with aluminum foil.
Place lasagna dish on top,
cover sna 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.


リコッタチーズなど無い場合はお好みのチーズを使ってもO.Kですが、淡白な味のチーズがお奨めです。
（たとえば、モッツアレラなど）
必ず、レシピどおりにしなくても、家にある物で代用などしても、 美味しくできますし、それがまた違った味が見つかったりして お料理の楽しみでもあります。

堅苦しくならないで、楽しくお料理を楽しんでくださいね。