God sometimes gives us unexpected gifts. Our gift has been a grandson who enlivens our lives and makes retirement very different than the one we anticipated. He is a special joy. And that's "Casey." In 2006 we fulfilled our dream of living in Italy for a year. It was every bit as wonderful as anticipated. This blog begins in 2005 as we prepared for that experience. Since then we have explored many places together. That's the "Travel." And finally, I am a person of opinions--spiritually, politically, on just about anything and that's the "Other Stuff." Welcome to my blog.

Wednesday, May 25, 2011

Giorgios Tuscan Lasagna

On the food thread on Slow Travel, I mentioned that I was making "Tuscan" lasagna which prompted the question "what is Tuscan lasagna?" Having mentioned that it uses a bechamel rather than a ragu type sauce and leaves out the ricotta cheese, more questions ensued. So....it just seemed easier to post the recipe which is from Group Recipes. We like it.

Word to the wise: unless you are a large family or need it for a potluck type affair, you may want to think of halving the recipe.

1 lb ground sausage
1 lb ground beef
1 lb ground pork
1 lg white onion-chopped
1 cup chopped carrots
4 celery stocks--chopped
4 garlic cloves-chopped or pressed
1 small can tomato paste
l cube chicken boullion
1 cube beef boullion
1 can chicken broth
½ cup red wine
olive oil
2 cups cheese--shredded parmigiano and mozarella
2 cups shredded mozzzarella
pre-cooked lasagna pasta (or regular lasagna)
cooking spray

  • saute vegetables in olive oil until soft and golden (use a pan big enough to hold the meat.)
  • add meats and saute until well cooked
  • add red wine and reduce
  • add tomato paste--mix well
  • add chicken broth and bouillon cubes
  • bring to a boil--if needed add water to cover
  • simmer at least one hour until broth has been reduced
Make BECHAMEL SAUCE while meat sauce simmers.

1.5 sticks butter
1 qt milk
salt and pepper to taste
  • melt butter completely
  • add flour until all butter is absorbed (about 6 tbs.
  • slowly add milk 
  • stir until smooth and silky--thickened but not too thick
  • spray baking dish with cooking spray
  • layer of meat sauce
  • layer of bechamel sauce
  • layer of mixed cheeses
  • repeat layers
  • finish with layer of  mozzarella and bechamel on top
Cover with foil and bake at 375° for an hour
Remove foil and brown the top layer under the broiler
Let rest for at least 10 minutes.



barb cabot said...

Jane thanks for posting the recipe. It sounds wonderful and looks delicious. I will definitely give it a go. Your plates are so pretty as well.

Jane said...

Barb, hope you like it. Let me know.

Anonymous said...

This looks amazing Jane - I can't wait to give it a try.

For someone who swears that she is NOT a cook you post some incredible recipes. :-)

Jane said...

Jerry, hope you like it. Sometimes I do OK with another person's recipe.LOL