Monday, July 29, 2013
Lasagna Bolognese (Light)
Preparation 20 minutes
Cooking 30 minutes
Standing 5 minutes
480 calories per serving
Cooking dish: 19 cm x 19 cm
3-1/2 tbsp non-hydrogenated margarine
7 tbsp white all purpose flour
2 cups 2% milk, lukewarm
salt and pepper to taste
6 tbsp Parmesan cheese, grated
1 pinch grated nutmeg
10 over-ready type lasagna noodles
1-1/2 cups Bolognese Meat Sauce
Make the bechamel:
Heat the margarine in a heavy saucepan over moderately low heat, then add the flour and cook the roux over low heat, with whisking, for 3 minutes. Add the milk in a fast stream while whisking vigorously to avoid lumps. Bring to a boil, then reduce the heat and simmer, whisking occasionally, 6-7 minutes. Season with salt and pepper. Add all the grated Parmesan minus about 3 spoonfuls. Stir in the grated nutmeg.
Assemble the lasagna:
If desired, you may precook the lasagna noodles. Working in batches, plunge 3-4 noodles at a time in a large pot of boiling salted water. Add one spoonful of olive oil to the water to prevent the noodles from sticking to each other. Do not cook the noodles through, but just until a bit soft, about 2-3 minutes, then drain them, pat dry and place them in one layer on a kitchen towel.
Spread a few spoonfuls of bechamel sauce on the bottom of a baking dish. Arrange some lasagna noodles over the sauce, without overlapping them (allow room for swelling during cooking), until the bottom of the dish is covered. Spread some spoonfuls of bechamel and bolognese meat sauce over the noodles, then cover with another layer of noodles. Repeat the layering of sauce and noodles 4 to 6 times, depending on the serving size and the shape of the baking dish. Top the lasagna with the reserved Parmesan.
Preheat the over to 400F. Bake the lasagna, uncovered, until the top is golden-brown and the sauce is bubbling, about 30-35 minutes (or about 20-25 minutes if the noodles have bee precooked). Let stand 5-10 minutes at room temperature before cutting and serving.