Recipe Cottage


LOCATION: Recipes >> Pasta >> Cynthia <> requested a white lasagna. this is

Print this Recipe    Cynthia <> requested a white lasagna. this is

from todays la times.

(Lasagne di San Frediano)

This lasagna from Tuscany uses both white and green pasta
and is topped with a golden baked Salsa Besciamella
(bechamel sauce). It is from Clifford A. Wright's "Lasagne"
(Little, Brown, 1995). You can substitute a good brand of
commercial noodles to save time.

3 tablespoons butter
3 tablespoons flour
Freshly ground white pepper
2 cups hot milk
Pinch nutmeg, optional

1 tablespoon olive oil
1/2 cup butter
1 onion, finely chopped
1 clove garlic, finely chopped
1 pound fresh porcini, portobello or oyster mushrooms,
cleaned and sliced
1/2 cup white wine
1/2 cup beef broth
1/4 pound prosciutto, cut into thin strips
3/4 pound ground veal
Freshly ground black pepper
White Lasagna Noodles
Green Lasagna Noodles
1 1/2 cups freshly grated Parmigiano-Reggiano cheese

Melt butter over medium heat in saucepan. Add flour, salt
and pepper and whisk constantly 2 minutes. Slowly pour in hot
milk off heat, whisking vigorously.
Once all milk is added, reduce heat to low and simmer 12
to 15 minutes, stirring frequently. Season with nutmeg and add
more salt and pepper to taste.
Heat olive oil in casserole with 2 tablespoons butter. Once
butter has melted, saute onion and garlic over medium heat
until onion is translucent, about 6 minutes, stirring frequently so
garlic doesn't burn. Increase heat to high, add mushrooms and
mix well. Pour in wine and continue cooking while wine
evaporates, about 3 to 4 minutes. Reduce heat to medium and
add beef broth. Cook 15 minutes. Set aside.
Melt 2 tablespoons butter in large skillet over medium heat
and saute prosciutto 10 minutes. Add veal and brown, about 4
minutes, breaking meat up with wooden spoon. Salt and
pepper to taste, being careful with salt, since prosciutto is salty.
When mushrooms are done cooking, transfer veal mixture to
mushroom casserole and cook 15 minutes. Mixture should be
moist but not sauce-like. If too dry, add water to correct
Bring large pot of water to rolling boil. Salt abundantly and
gradually drop in white and green Lasagna Noodles. Drain
when half cooked and transfer to pot of cold water until
needed. Dry lasagna before using.
Butter lasagna baking pan with 1 tablespoon butter and
cover bottom with White Lasagna. Spoon some of mushroom
mixture over lasagna and cover with sprinkling of
Parmigiano-Reggiano (reserve 1/2 cup Parmigiano-Reggiano
for final layer) and layer of Green Lasagna. Continue in this
order, finishing with layer of Green Lasagna. Cover with Salsa
Besciamella, layering up to 1/4 inch thick and reserving rest, if
any, for another use. Sprinkle on remaining
Parmigiano-Reggiano and dot with remaining butter.
Bake at 400 degrees until top is speckled brown, about 25
to 30 minutes.
Makes 8 servings.
Each serving contains about:
500 calories; 1,078 mg sodium; 141 mg cholesterol; 29
grams fat; 32 grams carbohydrates; 25 grams protein; 0.83
gram fiber.

This is Clifford A. Wright's recipe for homemade lasagna
noodles. You will need to make both the regular recipe and the
green variation for the Tuscan-Style Lasagna.
2 cups flour
2 eggs
3/4 teaspoon salt
2 teaspoons olive oil, optional
2 to 3 teaspoons water
Flour for dusting
To make lasagna by hand: Pour flour onto work surface.
Make well in middle, piling up flour to resemble walls of
volcanic crater. Break eggs into well, add salt and drizzle in
olive oil.
Break yolks with your fingers and begin to incorporate eggs
with flour little at time, with your fingers, drawing more flour
from inside wall of crater. Make sure you don't break through
wall or eggs will run. Scrape off any dough on your fingers and
knead into dough.
Once flour and eggs are combined into ball, knead 8 to 10
minutes. As you press down while kneading, use ball to pick
up any loose clumps of dough. Don't add any liquid until you've
kneaded for at least 3 minutes. If dough is too dry at this point
and you must add water, do so only by wetting your hands, as
many times as you need. If dough is too wet--meaning if there
is any sign of stickiness--dust with flour. Continue kneading,
pressing down with full force of both palms, until smooth ball is
formed. Wrap dough in wax paper or plastic wrap and set
aside 30 minutes to 1 hour at room temperature.
Unwrap the ball of dough and dust with flour. Place on
floured surface, pressing down with your palms to flatten. With
rolling pin, roll pasta out until about 12 inches in diameter and
cut into thirds. Roll each third with rolling pin until thin enough
to fit into widest setting of pasta-rolling machine. Roll once at
widest setting. Tighten setting one notch and roll again. Gather
sheet of pasta, fold in thirds, and roll through roller so to make
nice rectangle.
Continue ratcheting down setting until dough is thin as
possible. Dust dough on both sides with flour at slightest sign of
stickiness. If necessary, continue to dust with flour while rolling
through narrower and narrower settings; otherwise dough will
become hopelessly stuck together. By now, you will have very
long thin sheet of pliable dough that looks and feels like velvety
chamois cloth.
Cut ribbon into 6- to 12-inch lengths, 2 to 5 inches wide.
Sprinkle some flour in large baking tray and dust each length of
cut lasagna on both sides with flour. Let rest in airy place on
paper towels, white kitchen towels, or a white sheet reserved
for this purpose 1 to 2 hours before cooking, refrigerating or
freezing. Leave for 48 hours for completely dry pasta.
To make noodles with food processor: Combine flour,
eggs, salt and olive oil, if desired, in work bowl. Pulse to
combine. With machine running, add water, little at time, until
mixture forms ball that gathers on top of food processor blade.
Continue running 1 to 2 minutes to knead dough.
Remove from food processor and gather any stray bits of
dough in bottom of work bowl into ball. Flatten into disk, wrap
in wax paper or plastic wrap and set aside to rest 30 minutes
to 1 hour. Roll out as described.
Variation: To make Green Lasagna, briefly cook 1/2 pound
finely chopped spinach, Swiss chard or beet greens. Squeeze
dry and add to egg mixture. Do not add water.
Makes enough pasta for 4 lasagna servings.
Each serving, noodles only, contains about:
247 calories; 457 mg sodium; 106 mg cholesterol; 3 grams
fat; 44 grams carbohydrates; 9 grams protein; 0.17 gram fiber.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.