Tuesday, April 27, 2010

Caprese Lasagna

My Other Mother suggested this recipe a while back, but unfortunately I haven't had the opportunity to make it.  Then this past weekend my mom asked me to post it so she could try.  I'm sure it's delish.

Rachael Ray's Caprese Lasagna

What you'll need:
2 Tbs. butter
2 cloves garlic, finely chopped or grated
2 Tbs. flour
2 cups milk
a few grates of freshly ground nutmeg (let's be realistic we're all going to use pre-ground)
salt and pepper
1 box oven-ready lasagna noodles
1 cup shredded mozzarella cheese
about 30 leaves of basil, chopped (I'm thinking dried basil is not an option)
4 Roma tomatoes, thinly sliced

What you do:

Preheat your oven to 375 degrees.  (Does anyone know how to get the degrees symbol on a mac?)

Melt the butter in a large saucepan over medium heat.  Add garlic to the pan and cook until aromatic (isn't garlic always aromatic?), roughly 1 minute. Sprinkle in flour and cook for another minute.  Then whisk in the milk and bring to a boil.  Add nutmeg and salt and pepper.  Simmer until thickened, 3-4 minutes.

Now it's time to build the lasagna.  Grab a 9x13" baking dish.  Ladle roughly 1/4 cup of the sauce into the bottom of the dish.  Then layer 3 noodles over the sauce.  Top noodles with 1/3 of the sliced tomatoes, 1/3 of the basil, 1/4 cup of the sauce, and 1/3 of the cheese.  Repeat until you've used up all the ingredients (or you run out of room in your baking dish), topping with a final layer of sauce and cheese.

Cover the pan with foil and bake for 30 minutes.  Remove the foil and bake for another 15 minutes until the cheese is melted and the sauce is bubbly.  When ready to serve top with remaining basil (so you probably shouldn't use it all in the layering).

The End (of the recipe).

My mouth is now watering from typing all of this out.  I'm going to have to try this sooner rather than later.

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