Quick tomato sauce lasagna

Updated at: Sat, 27 Jan 2024 13:26:16 GMT

Step 1

In a large saucepan set over medium heat, melt the butter. Add the flour and cook, whisking constantly, until pale golden, 3 to 4 minutes.

Step 2

Add the milk all at once, whisking constantly, and bring to a boil. Reduce the heat to very low and cook, whisking, until the sauce is thickened, about 5 minutes. Season with the salt, white pepper, and nutmeg. If not using the sauce immediately, transfer it to a bowl and cover with plastic wrap, pressing directly onto the surface of the sauce to prevent a skin from forming; refrigerate for up to 2 days.

Step 3

Place the flour, eggs, olive oil, and salt in a food processor and pulse in 1-second intervals until the dough is moistened and comes together in small beads that resemble couscous. Don’t let the dough form a ball.

Step 4

Turn the dough out onto a work surface and knead (without adding flour) until smooth and elastic, 2 to 3 minutes (the dough will be almost too stiff to knead). Wrap the dough in plastic and set aside at room temperature to rest for 30 minutes or up to an hour (the dough will soften and be easy to work with after sitting).

Step 5

Arrange several clean kitchen towels on a work surface and dust them lightly with flour. Cut the dough into quarters and cover 3 pieces with a damp towel. Flatten 1 piece of the dough and dust it lightly with flour. Roll the dough through a pasta machine, starting on the lowest (widest) setting. Fold the rolled dough into thirds like a letter, then roll it through again, feeding the open, less wide end (the side where you can see the fold) through the machine first. Repeat three times, then start to roll the dough using thinner settings, folding it and putting it through the same setting two times before progressing to the next thinner setting, and flouring the dough as needed to keep it from sticking. Work your way through to the second to last setting (#6 on most machines, or the thickness of two playing cards). The completely rolled sheet should measure 4 to 5 inches wide and 22 to 24 inches long.

Step 6

Cut into three 8-inch sheets and place them on the floured kitchen towels. Repeat with the other 3 pieces of dough. Turn the sheets on the kitchen towels occasionally so they dry slightly. They should be pliable but a bit leathery.

Step 7

Bring a large pot of salted water to a boil. Boil the pasta in 2 batches, cooking just until the pasta is tender and the color changes from deep yellow to pale yellow, about 1 minute. Remove the sheets, drain, and rinse briefly with cold water. Arrange the lasagna sheets on clean kitchen towels, pressing them slightly to flatten. Use immediately or keep covered at room temperature for up to an hour.

Step 8

Using kitchen shears, cut the tomatoes in the can until finely chopped. Heat the olive oil in a large saucepan over medium-high heat until shimmering, about 2 minutes.

Step 9

Add the onion and garlic and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the tomato paste and cook, stirring gently, until the paste darkens slightly, 1 to 2 minutes.

Step 10

Add the canned tomatoes and their juices, the sugar, oregano, bay leaf, and 2 cups water. Break up any large pieces of tomato with a spoon. Season with 1 teaspoon salt and a pinch of pepper and bring to a boil.

Step 11

Cover the saucepan partially, reduce the heat to medium-low, and simmer until the sauce is thick and reduced to about 4½ cups, 35 to 40 minutes. Season to taste with salt and pepper. Discard the bay leaf. The sauce can be refrigerated in an airtight container for up to 4 days, or frozen for up to 3 months.

Step 12

Preheat the oven to 375°F and position a rack in the center.

Step 13

Assemble the lasagna: Mix together ½ cup of the béchamel sauce and ¼ cup of room-temperature water and spread it in a 9 x 13-inch (3-quart) glass or ceramic baking dish, then top with one third of the noodles (2 sheets). Spread 1 cup of the béchamel sauce on the pasta and cover with 1½ cups of the Bolognese sauce. Sprinkle with ⅓ cup of the Parmesan. Repeat with another layer of noodles, 1 cup of the béchamel, the remaining Bolognese sauce, and ⅓ cup of the Parmesan. Top with the remaining noodles, béchamel, and Parmesan.

Step 14

Bake the lasagna: Cover with foil and bake for 30 minutes. Uncover and bake until bubbling and the top is golden, about 20 minutes longer. Let rest for 15 minutes before cutting into squares and serving.

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