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Lasagna Ala Tuscany Recipe

Lasagna Ala Tuscany Recipe
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★★★★★

4.9 from 27 reviews

A classic Italian-inspired Lasagna Ala Tuscany featuring layers of rich homemade béchamel sauce, hearty meat sauce with a blend of Carando Toscano sausage and ground sirloin, tender vegetables, and layers of gooey mozzarella and Parmesan cheese baked to golden perfection.

Ingredients

Scale

Meat and Vegetables

  • 1 pkg Carando Toscano Ground Sausage
  • 1/2 lb ground sirloin beef
  • 1 1/2 cup finely chopped onion
  • 1 1/2 cup finely chopped carrots
  • 1/2 cup finely chopped celery
  • 2 Tbsp minced garlic
  • 2 Tbsp olive oil

Sauces

  • 1/2 cup butter
  • 1/2 cup flour
  • 3 cups whole milk
  • 1/2 cup dry red wine
  • 28 oz can crushed tomatoes
  • 1 cup chicken stock, no salt added
  • 6 oz can tomato paste
  • 1 Tbsp dried basil
  • 1/2 tsp ground thyme

Others

  • 8 uncooked lasagna noodles
  • 2 cups shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese

Instructions

  1. Make the Béchamel Sauce: Melt butter over medium heat in a 4-quart stock pot. Stir in the flour and cook while stirring constantly for 2 minutes, ensuring the flour does not brown. Slowly whisk in the whole milk. Continue cooking and stirring constantly until the mixture thickens and just starts to simmer. Remove from heat and let the béchamel sauce stand at room temperature.
  2. Prepare the Pasta Sauce: In a large skillet, sauté the onions, carrots, celery, and garlic in olive oil until tender. Add the Carando Toscano sausage and ground sirloin beef. Cook until the meat is thoroughly browned. Pour in the dry red wine and let it simmer for 5 minutes. Stir in the crushed tomatoes, chicken stock, tomato paste, dried basil, and ground thyme. Simmer the sauce for 30 minutes, stirring occasionally until it reaches the desired thickness.
  3. Assemble the Lasagna: Preheat oven to 375°F (190°C). Spoon about 1 cup of the tomato-based pasta sauce into the bottom of a 13x9x2-inch baking pan. Arrange 4 uncooked lasagna noodles over the sauce. Spread half of the remaining pasta sauce over the noodles, followed by half of the béchamel sauce. Sprinkle 1 ½ cups of shredded mozzarella cheese evenly on top.
  4. Layer Again: Repeat the layering process using the remaining 4 noodles, the rest of the pasta sauce, and the béchamel sauce. Top the final layer with the remaining mozzarella cheese, then sprinkle the shredded Parmesan cheese over all.
  5. Bake the Lasagna: Cover the pan tightly with aluminum foil and bake in the preheated oven at 375°F for 45 minutes. Remove the foil and continue baking for an additional 15 to 20 minutes, or until the cheese on top is slightly browned and bubbly.
  6. Serve: Let the lasagna rest for about 10 minutes before slicing and serving to allow the layers to set properly.

Notes

  • You can substitute ground pork for the Carando Toscano sausage if unavailable, though the signature flavor may differ.
  • Use fresh herbs if available, adjusting quantities to taste.
  • For a thicker sauce, let it simmer longer or reduce chicken stock accordingly.
  • Uncooked noodles save time but you can pre-cook if preferred to ensure tenderness.
  • Letting the dish rest improves slicing and presentation.

Nutrition

Keywords: lasagna, Tuscany style lasagna, Italian lasagna, béchamel sauce, meat sauce, Carando Toscano sausage, baked pasta

Find it online: https://trendytasterecipes.com/lasagna-ala-tuscany-recipe/