Classic Tuscan Lasagna
Culinary Genie
12 servings
45 minutes
1¾ hours
570
Pasta & Rice
This lasagna is reminiscent of a lasagna we were served at a winery in the Tuscan region of Italy. We’ve included options for making it dairy free and/or gluten free as well. Be sure to prepare the Tuscan-Style Ragù recipe before starting (it takes 3 hours).
Ingredients
- 1 recipe prepared Tuscan-Style Ragù
- ½ cup butter or butter alternative
- 1 teaspoon Garlic & Herb Seasoning Blend
- ½ cup all-purpose unbleached flour or gluten-free flour
- 4 cups half & half or unsweetened almondmilk, warmed
- ⅛ teaspoon freshly grated nutmeg
- 1 (8.8 ounce) package refrigerated ready-to-bake lasagna sheets (6) or gluten free no-boil lasagna sheets
- 4 cups shredded whole milk mozzarella & provolone cheese blend or diary-free mozzarella cheese
- 1 cup grated Parmesan cheese or dairy-free Parmesan cheese
Directions
Important: If you haven’t already, prepare Tuscan-Style Ragù before continuing with this recipe.
In medium saucepan, over medium heat, melt butter. Whisk in flour and Garlic & Herb Seasoning Blend. Cook 1 minute, whisking constantly. Gradually whisk in warmed milk and nutmeg until smooth. Cook, whisking constantly, until thickened and mixture comes to a boil. Remove from heat; set aside.
In a greased 13x9-inch lasagna pan, spread ½ cup of the bechamel sauce over bottom of pan. Place one layer of lasagna sheets in pan. Spread with about one-third of bechamel sauce, one-third of ragù and one-third of cheeses. Repeat layers twice.
Cover with foil. Bake 45 minutes. Remove foil and continue baking until bubbly and golden brown, about 15 minutes. Remove from oven and let stand 10-15 minutes before serving.