Wednesday, July 6, 2011

Lazy Lasagna

I have a love/hate relationship with Rachael Ray and her recipes.  Most of them look pretty good and so easy (hello, 30 Minutes!) but I usually end up an hour and a half later, without a completed dinner, and a hungry baby helping me curse her name.  They aren't every really 30 Minute Meals.

This one, though, came close.  I'd say 45 minutes...and it might have taken less time had I turned the broiler on high and not low!  It was another magazine tear out and turned out to be a keeper.  I usually shy away from anything that calls for a bechamel sauce because I have a hard time getting it thick enough.  Or really, I'm not sure how think it should I think I end up overcooking it.  This time I used skim milk and I'm pretty sure that was a bad idea.  The sauce was very thin and I ended up only using half of it, but the end result was still a winner!

I'm pretty sure this will be our new go-to lasagna recipe.

Lazy Lasagna adapted from Rachael Ray
  • 1 lb whole wheat lasagna noodles, broken into pieces
  • 1 lb ground beef
  • 1/2 onion, diced small
  • 1-2 yellow squash, diced into small pieces
  • 3-4 Roma tomatoes, diced
  • 2 garlic cloves, minced
  • 1 sprig rosemary, chopped fine
  • ground cloves, to taste
  • 1/4 cup tomato paste
  • 2 cups beef stock (note: you can sub in 1 cup white wine...but I didn't want to give mine up)
  • 3 T unsalted butter
  • 2 rounded T flour
  • 2 cups milk (I suggest using whole since my sauce never really thickened the way it should)
  • nutmeg, to taste
  • shredded mozzarella & parmesan cheese
In a large pot, bring salted water to a boil and cook the pasta to al dente.  Drain and set aside.  In a large Dutch Oven, heat 1-2 T of olive oil.  Brown the ground beef & add the onion, veggies, rosemary, garlic, cloves & salt and pepper.  Cook until tender, about 7 to 10 minutes.  Stir in the tomato paste and continue to cook for another minute.  Add in the broth and simmer for 2 to 3 minutes longer. 

In a small sauce pan, melt the butter over medium-high heat.  Whisk in the flour and then milk, stirring constantly until the mixture thickens and coats the back of a spoon.  Remove from the heat and season with nutmeg, salt & pepper.

Stir the cooked pasta with the beef mixture and pour into a greased 9*13 dish.  Pour the bechamel sauce over the top and sprinkle with the cheeses.  Broil in the oven until the cheeses have melted and browned.

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