Lasagna with Red and White Sauce recipe by morEwish

Updated on November' 2018

This is the absolute best tasting lasagna I have ever had! The red sauce offers sweetness and the white sauce gives it a warm creaminess. I came up with this recipe wayback, using layers of a basic white sauce rather than the usual ricotta cheese, making it rich and flavorful without being too heavy.

Either way it's yummy, hearty and sure to impress. 

You can always make a big pan or double the recipe and freeze it. Eat it HOT. Store the leftovers in the fridge and when you’re ready to make dinner again, let the pan of lasagna come to room temp before you warm it up again. Heat the oven to 275 degrees. Once the oven is at temperature place your pan in the oven. Make sure you have it covered with foil. Bake it just until it’s hot all the way through. Eat it again . . . enjoy it again! See, leftovers are a wonderful thing.

Video Tutorial:

Ingredients:

Lasagna sheets 1/2 packet (9 sheets)

oil 2- 3 tsp

salt 2 tsp

For meat sauce:

chicken/beef 500 gms (small chucks)

tomatoes 3-4

tomato puree ½ cup

garlic 6-7 cloves (1 tbsp)

black pepper (crushed)  1 tsp

red chili powder 1 tsp

oregano 1/2 tsp

oil 3-4 tbsp

salt 1 tsp (to taste)

For Bechamel (white Sauce)

milk 2 cups

chicken broth 1 cup (1 cup water + 1 stock cube)

butter 2 tbsp

flour 2-3 tbsp

crushed black pepper 1 tsp (to taste)

For assembling:

mozzarella cheese 1/2 cup

cheddar cheese 1/2 cup

Parmesan cheese 1/4 cup (optional) 

oregano 1/4 - 1/2 tsp (optional)

Step by Step picture tutorial:

Boil water with salt and oil, add 2 to 3 sheets at once... boil as per the package instructions or for 7-8 minutes  

In other bowl take ice cold water...then remove the boiled sheets with a skimmer and transfer to the water to cool.

Remove the pasta sheets, shake off the excess water and arrange in a single layer on the towel. Cover the pasta with another damp towel.

To prepare sauce... put oil in a pan fry garlic in it...

Add chicken in the pan and fry till it changes it color

Add chopped tomatoes and mix

Add tomato paste, crushed pepper, salt and red chili powder... mix, and cook till you get thick sauce

Meanwhile, make the bechamel: Melt the butter in a wide saucepan over medium heat....add the flour and cook for 2 -3 minutes

 Gradually whisk in the stock and cook, keep whisking..

 Then gradually whisk in the milk and cook, keep whisking,

Add black pepper and salt if required... stock cube already has enough salt

Cook and stir continuously until thickened, 5 to 10 minutes. Reduce the heat to low and cook, whisking, 10 more minutes.

 Assemble the lasagna: Preheat the oven to 400  F/ 200 C....

Brush the bottom and sides of a deep 11-by-13-inch baking dish with the butter/oil... spread the bechamel around 4 -5 tbsp... cover with the layer of pasta

Spread the 1/2 of meat sauce

Then, 1/3 of white sauce

Sprinkle parmesan cheese

sprinkle 1/3 of cheddar and mozzarella cheese

cover again with the layer of pasta and repeat the same layers... remaining meat sauce, white sauce, Parmesan, cheddar and mozzarella then again with pasta

in the end over the layer of pasta spread remaining white sauce and parmesan

then remaining cheddar and mozzarella and sprinkle oregano... Tuck the edges of the pasta into the baking dish with a knife.

Place the lasagna on a baking sheet to catch any drips

bake until bubbly and golden, about 40 minutes....

Let rest few minutes before slicing and serving.