Elena (Presello) Tonial, Fagagna, Udine
Growing up, this was always one of my favourite dishes that my Mom would prepare for us. There was never a more perfect Sunday than one where we had lasagna for dinner. Just before my Mom was diagnosed with Alzheimer’s, she gave my daughter all of her “secret” recipes so that they would not be forgotten. I could think of nothing better than to share this with all of you. —Roberto.
(Yield: 8-10 servings)
1 pound lasagna noodles
olive oil for drizzling
WHITE SAUCE:
2 tablespoons butter
2 tablespoons flour
2 cups milk
½ teaspoon freshly grated nutmeg
5-6 cups meat sauce (see page 308)
2 pounds shredded Mozzarella cheese
½ cup grated Parmesan cheese
1.Bring large pot of salted water to boil. Add lasagna noodles and cook for approx. 4 minutes, until softened.
2.Drain into colander and run cold water over noodles to stop cooking process. Place drained noodles in bowl with a little olive oil so they will not stick together. Set aside.
3.Melt butter in small saucepan over medium heat. Add flour and stir until there are no lumps.
4.Slowly add milk, stirring continuously. When mixture comes to a boil, reduce to a simmer and continue stirring until it is well blended.
5.Sprinkle in nutmeg and when well-combined set aside until ready to use (White Sauce).
6.Add thin layer of meat sauce into an ungreased 9x13 baking dish and arrange a single layer of noodles.
7.Add another layer of meat sauce, a generous drizzle of white sauce and cover with Mozzarella.
8.Continue building layers in same fashion until all noodles are used up, making sure the last layer is topped with both sauces and remaining Mozzarella and Parmesan cheeses.
9.Cover dish with foil. Bake in oven preheated to 350°F for approx. 45 minutes.
10.Remove foil and allow to bake for another 10 to 15 minutes.
11.Remove from oven and re-cover with foil, allowing it to stand for 10 minutes.
Serve warm and enjoy.