The Most Delicious Lasagna. Ever.

22 Apr

Did I mention that it comes with from scratch red sauce? On a creamy bed of from scratch béchamel sauce? And that it also involves eggplant and ricotta and prosciutto? Like I said.

Most. Delicious. Lasagna. Ever.

Step 1 of most delicious lasagna ever is sauce. It’s also step 1 of a variety of other delicious Italian meals.

Start with a chopped onion and some olive oil.

Add in some garlic.

Then Italian seasoning (duh), basil, crushed red pepper and tomato paste.

Stir in the tomatoes and when the sauce bubbles, you’re done.

If at this point you’re saying something like “But I just don’t have time to make sauce” or “Sauce in the jar is just as good” I have two thoughts.

One, it doesn’t take that long to make sauce. You can even do things like make a double batch and then freeze it, ensuring that you’ll always have red sauce on hand, like every good Italian cook does.

Two is that jar sauce does not taste the same. It tastes like jar sauce. If you do have a good reason for buying jar sauce (although the only two I can think of are sudden loss of blood or death), make sure you check the ingredients–whole tomatoes should be listed first. And whatever you do, don’t ever buy sauce that costs less than a dollar for the entire jar, or has a name like ‘ragu,’ ‘prego,’ or ‘franscico rinaldi.’

Moving on from my jar-sauce-hating rant…

Once you’ve got the sauce going, start on the lasagna part. Slice an eggplant lengthwise and lightly brush each side of the slices with olive oil. Season with salt & pepper and bake at 450 for 12 minutes. The eggplant goes in looking like this.

And comes out looking like this.

While the eggplant is cooking, start the bechamel sauce. Bechamel is just a fancy name for white cream sauce. You don’t need to make it for this recipe…but I think it’s really what tips this dish towards delicious.

Start by melting butter.

Whisk in some flour and then whole milk. Continue to whisk over medium heat until the sauce bubbles and thickens. Add in a pinch of nutmeg and you’re done. Use a generous layer to coat the bottom of your lasagna pan.

Next you need to make the filling. Ricotta, eggs, parmesan, and spinach. Just mix it all up together. No fancy technique needed.

The rest is easy. Layer a slice of prosciutto, some filling, and grated mozzarella on top of the eggplant slices.

Roll up each eggplant slice, and arrange in your bechamel-coated pan. Top with the red sauce, and more grated mozz.

One more thing. Do yourself a favor and not use mozzarella that comes in a plastic bag. Go to the cheese department, buy some good whole milk mozz, and grate it by hand. You’ll thank me for this later.

Cover with foil and bake for 15 minutes. Uncover and bake 15 minutes more. Remove from the oven and let set for five minutes.

Then victoriously enjoy the most delicious lasagna ever.

I’d also highly recommend getting a sweet baking timer like this one.

Not only is it super cute and way sexier than using your microwave kitchen timer feature, it’s mobile. So you can do fun things like bring the timer outside and drink wine on the porch.

And yes, I did just describe my kitchen timer as sexy.

5 Responses to “The Most Delicious Lasagna. Ever.”

  1. hokiemom April 23, 2012 at 11:02 am #

    Directions please? Some of your fans want to make this recipe.

  2. hokiemom April 23, 2012 at 11:03 am #

    Directions please? Some of us need a recipe!

  3. Martha Ullmer April 24, 2012 at 8:19 am #

    This sounds really good and my son would love it, but I’ve never made sauce from scratch so I need really good directions. Your photos are wonderful! I’m your Mmom’s friend from sewing school- Martha 6

  4. Aunty Rose April 26, 2012 at 12:37 am #

    This looks phenomenal! Make it for me when I visit. I always make fresh sauce. So easy and it defines the dish. Tonight I had fresh pizza with home made dough and sauce. Did cheat with bagged cheese, couldn’t find the Polly-O.


  1. The Lasagna Recipe « cakerypapery - May 7, 2012

    […] I’ve gotten a few angry comments requests in for my eggplant lasagna recipe, that I featured here. I, apparently, did not […]

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