RECIPE TITLE "Lasagne with Roasted Onions, Turkey, and Thyme"
from Sunset magazine Jan 2001
Serves 8. 2 1/4 hours easy
NOTES: Prepare bechamel sauce while meat sauce simmers. Assemble lasagna (through step 4) up to 1 day ahead, cover, and chill; bake about 50 minutes.
- 1/2 pound mushrooms
- 1 onion (1/2 lb.), peeled and chopped
- 2 tablespoons olive oil
- 1 cup finely chopped parsley
- 1 pound ground beef chuck
- 1/2 pound mild Italian sausages, casings removed
- 1/2 teaspoon dried thyme
- 2 tablespoons balsamic vinegar
- 1 can (6 oz.) tomato paste
- 1 can (8 oz.) tomato sauce
- 2 cups fat-skimmed chicken broth Bechamel sauce (recipe follows)
- 1 box (9 oz.) oven-ready dried lasagna
- About 1 1/4 cups shredded parmesan cheese (about 5 oz.)
- 1/4 teaspoon ground nutmeg
1. Rinse mushrooms; trim off and discard discolored stem ends. Thinly slice mushrooms. In a 5- to 6-quart pan, combine mushrooms, onion, and olive oil. Cover and stir often over medium-high heat until mushrooms are juicy, about 4 minutes. Uncover, add parsley and stir often over high heat until vegetables are lightly browned, 5 to 8 minutes. Pour mixture into a bowl.
2. Add beef and sausages to pan. Over high heat, crumble meats with a spoon and stir often until well browned, 10 to 15 minutes; discard fat. Add mushroom mixture, thyme, vinegar, tomato paste, tomato sauce, and broth; stir until boiling. Reduce heat and simmer, stirring often, until most of the liquid has evaporated, about 30 minutes.
3. Spoon 1 cup bechamel sauce into a shallow 9- by 13-inch casserole (3 qt.) and spread evenly over bottom. Arrange 1/4 of the pasta evenly over bechamel sauce to cover as much of the casserole bottom as possible.
4. Spoon 1/3 of the meat sauce over pasta in casserole and spread level. Drizzle meat sauce with about 1/2 cup bechamel and sprinkle with about 1/4 cup cheese. Cover cheese with another 1/4 of the pasta and top with another 1/3 of the meat sauce, 1/2 cup bechamel, and 1/4 cup cheese. Arrange a third layer of pasta over cheese and cover with remaining meat sauce, 1/2 cup bechamel, and 1/4 cup cheese. Cover with the last 1/4 of the pasta and spread remaining bechamel over pasta to moisten evenly; sprinkle with remaining cheese and the nutmeg. Cover pan tightly with foil.
5. Bake in a 350[degrees] regular or convection oven until sauce is bubbling vigorously and pasta edges are beginning to brown (lift a corner of foil to check), about 40 minutes.
6. Let stand about 10 minutes; cut into rectangles and serve with a wide spatula.
Per serving: 533 cal., 42% (225 cal.) from fat; 35 g protein; 25 g fat (10 g sat.); 43 g carbo (3.9 g fiber); 988 mg sodium; 71 mg chol.
MAKES: 4 cups About 25 minuteseasy
- 1 onion (6 oz.), peeled and finely chopped
- 1 tablespoon butter or olive oil
- 1/2 teaspoon ground nutmeg
- 1/4 cup all-purpose flour
- 2 1/2 cups low-fat milk
- 2 cups fat-skimmed chicken broth
1. In a 5- to 6-quart pan over medium-high heat, frequently stir onion in butter until lightly browned, about 5 minutes. Add nutmeg and flour; stir until lightly browned, about 2 minutes.
2. Remove from heat and whisk in milk and broth. Stir over high heat until boiling; reduce heat and boil gently, stirring often, until sauce is reduced to 4 cups, about 10 minutes. Use hot or cold.
Per 1/2 cup: 76 cal., 28% (21 cal.) from fat; 5.1 g protein; 2.3 g fat (1.4 g sat.); 8.3 g carbo (0.4 g fiber); 72 mg sodium; 6.9 mg chol.
COPYRIGHT 2001 Sunset Publishing Corp.
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