Ultimate Lasagna

Ultimate Lasagna


Servings: 6 to 8
Preparation: 60 minutes
Cooking: 40 minutes

For a vegetarian version, add 600 g (1.3 lb) fresh, chopped spinach to the béchamel sauce. Replace the meat with 750 ml (3 cups) cooked lima beans sautéed in pesto.

Ingredients

Béchamel sauce with cheese

  • 80 mL (1/3 cup) Dairyland, Neilson or Baxter butter

  • 80 mL (1/3 cup) flour

  • 500 mL (2 cups) Dairyland, Neilson or Baxter milk

  • Salt and freshly ground pepper, to taste

  • Grated nutmeg, to taste

  • 125 g (4 oz) Armstrong Old Cheddar cheese, grated

Directions

Assemble the lasagna:

  • Preheat oven to 200°C / 400°F.

  • Cook the lasagna noodles in plenty of boiling, salted water until al dente. Rinse in cold water, oil lightly and set aside on a clean towel.

  • Pour a layer of meat sauce in the bottom of a lasagna pan. Cover with a layer of noodles, then half of the combined cheeses (tossed together) and half of the béchamel.

  • Continue with another layer of noodles and the rest of the meat sauce. Cover with one more layer of noodles, the remaining béchamel sauce and the sliced sausages. Finish with the remaining cheese mixture.

  • Garnish with fresh basil leaves.

  • Bake in centre of oven for 40 minutes.

Meal Type: Pasta & Risotto

Cheese Type(s): Cheddar, Mozzarellissima, Ricotta, Romano


Servings: 6 to 8
Preparation: 60 minutes
Cooking: 40 minutes

For a vegetarian version, add 600 g (1.3 lb) fresh, chopped spinach to the béchamel sauce. Replace the meat with 750 ml (3 cups) cooked lima beans sautéed in pesto.

Ingredients

Meat Sauce

  • 75 mL (1/3 cup) olive oil

  • 750 g (1 1/2 lb) ground veal

  • 5 mL (1 tsp) salt

  • 6 garlic cloves, chopped

  • 2 celery stalks, coarsely chopped

  • 1 green pepper, diced

  • 15 mL (1 tbsp) tomato paste

  • 1 large white onion, finely chopped

  • 1 carrot, diced

  • 2 cans of 796 mL (2 x 28 oz) whole Italian plum tomatoes

  • 4 sundried tomatoes, diced

  • 3 bay leaves

  • 30 mL (2 tbsp) dried oregano

  • 12 fresh basil leaves

  • 15 mL (1 tbsp) dried thyme

  • 2 mL (1/2 tsp) chili pepper flakes

  • 5 mL (1 tsp) fennel seeds

  • 1 orange, zest only, grated

  • 2 Italian sausages 

  • Salt and freshly ground pepper, to taste

Pasta and cheeses

  • 12 dried lasagna noodles

  • 475 g (1 unit) Saputo Ricotta Fiorella

  • 450 g (1 lb) Saputo Mozzarellissima cheese, sliced

  • 30 mL (2 tbsp) Saputo Romano cheese, grated

Béchamel sauce with cheese

  • 80 mL (1/3 cup) Dairyland, Neilson or Baxter butter

  • 80 mL (1/3 cup) flour

  • 500 mL (2 cups) Dairyland, Neilson or Baxter milk

  • Salt and freshly ground pepper, to taste

  • Grated nutmeg, to taste

  • 125 g (4 oz) Armstrong Old Cheddar cheese, grated

Directions

For the meat sauce:

  • Heat oil in a heavy-bottomed pot saucepan over high heat and brown veal for 5 minutes. Add salt to taste.

  • Add onion, garlic, celery, peppers and carrot. Cook for 10 minutes.

  • Add the canned tomatoes, dried tomatoes, tomato paste and seasonings. Reduce heat and cook for 15 minutes. Break up whole tomatoes with the back of a spoon and stir sauce occasionally. Add the grated orange zest and cook another 5 minutes.

  • Cook sausages in a frying pan. Remove, slice and set aside.

For the béchamel sauce:

  • In a saucepan, melt butter then add flour. Cook for 2 minutes over low heat, stirring constantly. Add the milk while stirring.

  • Cook for 5 minutes over medium heat, stirring constantly. Add salt, pepper and nutmeg to taste.

  • Blend in the Cheddar cheese, stirring well. Set aside to cool.

Assemble the lasagna:

  • Preheat oven to 200°C / 400°F.

  • Cook the lasagna noodles in plenty of boiling, salted water until al dente. Rinse in cold water, oil lightly and set aside on a clean towel.

  • Pour a layer of meat sauce in the bottom of a lasagna pan. Cover with a layer of noodles, then half of the combined cheeses (tossed together) and half of the béchamel.

  • Continue with another layer of noodles and the rest of the meat sauce. Cover with one more layer of noodles, the remaining béchamel sauce and the sliced sausages. Finish with the remaining cheese mixture.

  • Garnish with fresh basil leaves.

  • Bake in centre of oven for 40 minutes.


Meal Type: Pasta & Risotto

Cheese Type(s): Cheddar, Mozzarellissima, Ricotta, Romano