Lasagna… replaced.

When I first learned how to cook (that is, cook things besides Kraft Dinner, omelettes and grilled cheese) more than three years ago, one of the first things I learned how to make was tomato sauce. The second was lasagna. What are you going to do with a vat of tomato sauce when you’re just one person?

My mother taught me, as she teaches everything, by speaking, not by showing or writing down, and so I would repeat the instructions to myself nervously as I made my lasagna.

It worked out well. It definitely wasn’t my mother’s, but I was able to feed my friends, and when I finally moved from Toronto to Paris, it was one of the two recipes (along with my guacamole) that my friend Mel asked me for. Well, I have yet to give her the recipe, because I teach by showing, but when I do, it’s not going to be the one I made three years ago.

I’m sorry, Mommy. But to be fair, it was never the same when I made it, and this one comes so much closer to the saucy, crispy around the edges, cheesy, flavorful lasagna that I remember you serving us when we were kids. And I did get it from an Italian… that has to count for something, right?

This lasagna comes from the one and only Little Big Head (Giada de Laurentiis), whom I have hardly ever trusted with anything culinary. I guess she couldn’t have been all wrong… it does take some talent to make your hair stand up that high and to say decadent at a rate of about once every hundred words, but Giada, I’ve made fun of you for too long, and I’m sorry. You’ve proven me wrong with this lasagna, so now I’m sharing it with the world in hopes of redeeming myself.

Classic Italian Lasagna (courtesy of foodnetwork.com)

Bechamel Sauce:
5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce
Salt and white pepper1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan

Preheat oven to 375 degrees F.Bechamel sauce:
In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.

In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.

In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.

Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.

Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.

This keeps well, just reheat it in the oven (or microwave for just one serving). It tastes even better the next day. Serve with extra tomato sauce and parmesan on the side.