Ingrédients pour Naples It's To Die For Lasagna
- 4 cups (950ml) milk
- Real Butter
- 1/4 cup (30g) all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- Ground Beef
- 1 large onion (chopped)
- 2 celery stalks (finely diced)
- 2 carrots (finely diced)
- Garlic Cloves
- Worcestershire Sauce
- Merlot
- Thyme
- Basil
- Pepper
- Oregano
- Roma Tomatoes
- Crushed Tomatoes
- Tomato Sauce
- Lasagna Sheet
- Part Skim Mozzarella Cheese
- Extra Parmesan cheese for garnish
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Naples It's To Die For Lasagna? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Naples It's To Die For Lasagna
- **Béchamel Sauce:** Melt 1/4 cup (57g) butter in a medium saucepan over medium heat. Whisk in 1/4 cup (30g) all-purpose flour until a smooth, thick paste forms (slightly thicker than pancake batter).
- In a separate saucepan, heat 4 cups (950ml) milk until almost simmering.
- Gradually whisk the hot milk into the flour mixture, whisking constantly to prevent lumps. Bring to a simmer, stirring continuously.
- Reduce heat and simmer for 2-3 minutes, or until thickened. Remove from heat and stir in 1/2 teaspoon salt and 1/4 teaspoon freshly grated nutmeg.
- Set aside.
- **Meat Sauce:** Brown 1.5 lbs (680g) ground beef in a large pot over medium-high heat. Drain off any excess fat.
- Add 1 large onion (chopped), 2 cloves garlic (minced), 2 carrots (finely diced), and 2 celery stalks (finely diced). Sauté until softened, about 5-7 minutes.
- Stir in 28 oz (794g) canned crushed tomatoes, 15 oz (425g) canned tomato sauce, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 cup (120ml) red wine (optional).
- Bring to a simmer, reduce heat to low, and cook for at least 2 hours, or up to 3 hours, stirring occasionally. The longer it simmers, the richer the flavor.
- **Assembly:** Cook 9-12 Barilla lasagna sheets according to package directions. Boil for about 5 minutes until soft, then rinse with cold water and set aside.
- Preheat oven to 350°F (175°C). Spread a thin layer of meat sauce in the bottom of a 9x13 inch baking dish.
- Layer 3-4 lasagna sheets over the meat sauce. Spread 1/3 of the béchamel sauce over the pasta. Sprinkle with 1 1/2 cups (150g) shredded mozzarella and 1 cup (100g) grated Parmesan cheese.
- Repeat layers: pasta, béchamel, mozzarella, and Parmesan. Finish with a layer of pasta, then top with the remaining béchamel sauce and cheeses.
- Bake for 30-40 minutes, or until golden brown and bubbly.
- Let stand for 5-10 minutes before cutting and serving.
- Cut into squares and serve, topping each portion with a generous ladle of meat sauce and extra Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
85 g
Sugar
57g
Fat
104g
Carbs
12g
