Then divide into 9 equal portions and serve warm.įrom Sonja Overhiser and Alex Overhiser of. It’s hard to wait, but it’s important for texture. Let cool for 15 minutes, so the lasagna will set up.
Melt butter completely in a large skillet or Dutch oven over medium-high heat. Using a spatula, mix until the flour absorbs all the butter. Add the butter and when melted, add in the flour. Remove three cups of cheese to another bowl and set aside. Directions: Heat a sauté pan on medium high heat. Cover the pan tightly with aluminum foil.īake for 40 minutes - that wafting aroma will attract your neighbors! - then remove the foil and either broil for 4 to 5 minutes or bake for an additional 10 minutes, until the cheese is browned. Lightly grease a 9x13 inch baking dish, and spread foil inside a large cookie sheet for the dish to sit in. Scatter the mozzarella and Parmigiano-Reggiano cheeses over the surface, and then the chopped basil and lemon zest. Top with an even layer of the crushed tomatoes and a pinch of salt. (Try to resist nabbing little bites of mushroom sauce.) Repeat with the remaining mushroom sauce and a final layer of noodles. Top with half of the remaining mushroom sauce and another layer of noodles.
#HOW TO MAKE A CHEESE SAUCE FOR LANSANA FULL#
Add one layer of cooked noodles: two full noodles and one cut in half to fill in the gaps. When you’re ready to assemble, spread a thin layer of the mushroom sauce on the bottom of your 9-inch square baking dish. Drain lay the cooked noodles flat on clean dish towel. Add the lasagna noodles and cook until just under al dente, about 5 minutes. Take a taste, and season with more salt, as needed.Īt the same time, bring a pot of generously salted water to a boil over medium-high heat. Add the goat cheese, thyme, the ½ teaspoon of salt and a few grinds of black pepper cook until the mixture thickens into a creamy white sauce, for 7 to 8 minutes. Repeat sauce, noodles and cheese layer once. Spread 1/2 of the cheese mixture over noodles. 2 Spread about 1 cup of the sauce on bottom of 13x9-inch baking dish. Sprinkle in the flour and stir until the mushrooms are evenly coated, then stir in the milk. Phone Numbers 731 Phone Numbers 731432 Phone Numbers 7314325367 Vernyle Shankaroon. Pour 1/2 cup water into empty jar cover and shake well. Add the oil, shallot and garlic cook for 2 minutes. Combine the mushrooms and spinach in a dry saute pan cook over medium-high heat for 10 to 12 minutes until most of its moisture has cooked out.