Lasagna

Lasagna has to be one of my favorite comfort food meals.  I always make a double batch and freeze one because it does take some time to get all the ingredients made, but it is so worth it.  I have tried using the no-boil lasagna noodles and I find them to be too thin and miss the chewy bite of the traditional lasagna noodles. I am also steadfast in my belief that making a creamy bechamel and adding Parmesan Reggiano cheese is the way to go versus using ricotta cheese.  I don’t really like the texture of ricotta and find it kind of dry.  The tomato sauce I use is the same I make for spaghetti and I often like to add some Italian sausage along with the ground beef for a different flavor and love that hint of fennel from the sausage.  I use Parmesan Reggiano cheese in the bechamel sauce and a combination of mozzarella and Parmesan Reggiano to sprinkle on top of the lasagne when it bakes.  It’s imperative to a make sure you brown the cheese on top for that wonderful cheese crust.  Click here for the recipe….