Recipe: Traditional Lasagna for Two
"I never really understood the appeal of lasagna until I had a version made with fresh pasta. It also contained balsamella (aka bechamel or white sauce) instead of the more usual ricotta mixture, and much less mozzarella than the previous ones I'd tasted. That version was the inspiration for this recipe. The fresh pasta goes in uncooked; it's thin enough to cook in the sauce, which results in a delectable texture. We make this in a six-inch square pan, which works out perfectly for the six-inch wide strips of pasta our pasta roller produces. You can use a larger pan (but not larger than about 8" or 9" by 5"); you'll get fewer layers and may have to piece together pasta to fit but the recipe will work fine...."
INGREDIENTS
•
1 batch fresh pasta (see note)
•
2 cups easy tomato sauce
•
3 ounces Parmigiano or other grana cheese, coarsely grated
•
1/2 cup shredded whole milk mozzarella or provolone cheese
•
Balsamella
•
1-1/2 cups whole milk
•
1/4 cup all-purpose flour
•
1/4 cup (4 tablespoons or 1/2 stick) butter
•
1/4 teaspoon kosher salt
•
1/4 teaspoon white (or black) pepper
•
A few grinds of fresh nutmeg
•
Optional additions
•
4 ounces Italian sausage (2 links), removed from casings, sauteed and crumbled or chopped
•
1 cup cooked mushrooms (see note)
Comments & Reviews
Just A Pinch Sweepstakes