Lasagna with white sauce - Pilar Hernández's Chilean Kitchen
One of the things that's hard to find in the US is lasagna with white sauce like the kind I used to eat in Chile. In my family, and from what I've heard in many other Chilean families, lasagna is always made with white sauce, not ricotta.
Ingredients · Servings 8
- 500 grams of ground meat (85%)
- 1 jar (226 grams) of tomato sauce
- 1 jar (400 grams) of diced tomatoes.
- 1 diced onion
- 1 carrot, diced
- 4 tablespoons of butter
- 4 tablespoons (30 grams) of all-purpose flour
- 3 cups of whole milk
- salt, pepper, nutmeg
- 1 package of lasagna noodles
- 1 cup of grated cheese
- sliced cheese to cover
Method · PT-497395H43S
- Heat water in a large pot and cook the lasagna noodles according to the package instructions.
- To make the meat sauce: In a large frying pan, heat 1 tablespoon of vegetable oil over medium-high heat.
- Add the finely chopped onion and carrot and cook, stirring occasionally, for 5-8 minutes until softened. Place the ground beef in a single layer, brown for 3-4 minutes without stirring, then turn and brown on the other side. Add the tomato sauce and diced tomatoes, stir, and season with salt and pepper. Let it simmer over low heat while you cook the white sauce.
- For the white sauce, in a medium saucepan, melt the butter over medium heat, add the flour and cook for 1 minute, stirring constantly. Remove from the heat and add the milk in a thin stream, stirring continuously. Return to medium heat, bring to a boil and thicken, then season with salt, pepper, and nutmeg.
- Preheat the oven to 375 °F or 190 °C.
- Assemble the lasagna in an ovenproof dish, lightly buttered. Place a layer of meat sauce, then a layer of noodles overlapping them so there are no gaps.
- Continue with a layer of white sauce, sprinkle with grated cheese, another layer of noodles, a layer of meat sauce, repeat.
- Finish with a layer of noodles, white sauce and cover everything with sliced cheese.
- Bake at 375°F or 190°C for 25-35 minutes until golden brown and bubbling.
- Remove from the oven and let rest for 10-15 minutes before serving.
Here in the US, the typical one is made with ricotta, and although it's good, it's not the same. When I couldn't stand the craving anymore, my husband and I set aside a Sunday to make a Chilean-style lasagna. It was worth the effort.
Description
With a delicious white sauce.
