Lasagna with Tomato Sauce

Lasagna with Tomato Sauce

A dish made by layering lasagna noodles with a filling of béchamel and tomato sauce, then baked until bubbly and golden-brown.

4 servings
Preparation 20 min
Cooking 30 min

Standing 5 min

390 calories per serving 
Cooking dish: 19x19 cm


Ingredients

3 1/2 tbsp margarine non-hydrogenated   50 g
7 tbsp white flour (all purpose)   50 g
2 cups milk, partly skimmed, 2%, luke-warm   500 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
6 tbsp Parmesan cheese, grated   18 g
1 pinch nutmeg, grated    
10 lasagne noodles, oven-ready type (8,5x15cm)   180 g
1 1/2 cup My Mother's Tomato Sauce (Recipe)   375 mL

Before you start

This recipe uses oven-ready lasagne noodles, which do not require any precooking before baking. It's up to you to decide whether or not you should skip this painstaking step: you may use them "as is" directly in the baking dish, or you may precook them anyway to obtain soft noodles which can be cut up easily to better fit the baking dish. Other advantages of precooking are that the noodles will absorb the sauce better, and the final baking will be faster.

Method

Make the béchamel

Heat the margarine in a heavy saucepan over moderately low heat, then add the flour and cook the roux over low heat, with whisking, for 3 minutes. Add the milk in a fast stream while whisking vigorously to avoid lumps. Bring to a boil, then reduce the heat and simmer, whisking occasionally, 6-7 minutes. Season with salt and pepper. Add all the grated Parmesan minus about 3 spoonfuls (set this aside for sprinkling on top of the assembled lasagna dish). Stir in the grated nutmeg.

Make My Mother's Tomato Sauce

Assemble the lasagne

If desired, you may precook the lasagne noodles. Working in batches, plunge 3-4 noodles at a time in a large pot of boiling salted water. Add one spoonful of olive oil to the water to prevent the noodles from sticking to each other. Do not cook the noodles through, but just until a bit soft, about 2-3 min, then drain them, pat dry and place them in one layer on a kitchen towel.

Spread a few spoonfuls of béchamel sauce on the bottom of a baking dish. Arrange some lasagne noodles over the sauce, without overlapping them (allow room for swelling during cooking), until the bottom of the dish is covered. Spread some spoonfuls of béchamel and tomato sauce over the noodles, then cover with another layer of noodles. Repeat the layering of sauce and noodles 4 to 6 times, depending on the serving size and the shape of the baking dish. Top the lasagna with the reserved Parmesan.

Bake

Preheat the oven to 205ºC/400ºF. Bake the lasagna, uncovered, until the top is golden-brown and the sauce is bubbling, about 30-35 min (or a 20-25 min if the noodles have been precooked). Let stand 5 to 10 minutes at room temperature before cutting and serving.

Remarks

Béchamel and tomato sauces can be made 2 days ahead, then chilled or frozen separately. Bring the sauces to room temperature before using.

The complete dish may be assembled 2 days ahead and chilled or frozen, well covered. It can be taken directly from the freezer and baked for about 1 h.

Nutrition Facts Table

Nutrition Facts

per 1 serving (270g)

Amount

% DV*

* DV = Daily Value

Calories

390

Fat

15 g

23 %

Saturated 5 g
+ Trans 0.3 g

26 %

Cholesterol

20 mg

Sodium

320 mg

13 %

Carbohydrate

52 g

17 %

Fibre

3 g

10 %

Sugars

10 g

Protein

13 g

Vitamin A

35 %

Vitamin C

15 %

Calcium

20 %

Iron

8 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¾ serving
Grain Products: serving
Milk and Alternatives: ¾ serving
Meat and Alternatives: 0 serving

More info

Claims

Free :
Added Sugar
Source of :
Fibre, Iron, Magnesium, Manganese, Niacin, Omega-3, Pantothenic Acid, Vitamin B1, Vitamin B6, Vitamin C, Vitamin E, Zinc
Good source of :
Calcium, Folacin, Phosphorus, Potassium, Selenium, Vitamin B2, Vitamin K
Excellent source of :
Vitamin A, Vitamin B12, Vitamin D

More info


This recipe is in the following categories: Cheese | Dairy | Pasta | Main courses/Entrées | Halal | High Calcium | High Vitamin D | Kosher | Source of Omega-3 | Vegetarian | Bake | Italian


My Mother's Tomato Sauce

My Mother's Tomato Sauce

The tomato sauce is a pillar of Italian cuisine. Even if it is rather simple, there are as many versions as there are Italian families! These recipes are passed on from mother to daughter, each convinced they own the only «true» one and are therefore kept secret. I will share THE true one with you.

625 ml (2.5 cups)
Preparation 10 min
Cooking 20 min


Ingredients

1 2/3 cup canned tomatoes (diced)   400 g
1 clove garlic    
1/2 onions, finely chopped   100 g
1/2 carrots, finely chopped   50 g
1/4 stalk celery, finely chopped   18 g
1 tbsp olive oil   15 mL
1 1/2 tbsp butter, unsalted   20 g
1/2 tsp salt   2 g
1/4 tsp ground pepper   1 g

Before you start

A food processor to chop the vegetables and a pressure cooker to reduce the cooking time would make things easier with this recipe.

Method

  1. Finely chop the onion, carrot, celery, and garlic.
  2. Heat the oil and butter in the pressure cooker or in a saucepan over low heat. Add the chopped vegetables. Cook 4-5 min, stirring a few times: the vegetables must soften without burning. Add the diced tomatoes, salt and pepper to taste.
  3. If you are using a pressure cooker, cover, close, and bring to high pressure. Cook 15 min from the time it starts to spatter. (Follow the manufacturer's directions to determine when high pressure has been reached). If you are not using a pressure cooker, simmer, covered, for about 45 min.

Remarks

This sauce can be stored up to 2 weeks in the refrigerator. Freeze larger quantities.

This recipe is in the following categories: Tomatoes | Sauces & Dips | Halal | Kosher | Vegetarian | Italian

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