I slightly adapted this delicious Caprese Lasagna by Rachael Ray and her
Rachael Ray television show. Photos
also from the Rachael Ray show.
Check out Linda's
Pasta Hints and Tips and
Pasta, Rice, and Main Dish Recipes.
Caprese Lasagna Recipe
Recipe Type:
Pasta,
Tomato,
Basil,
Cheese
Yields: 6 servings
Prep time: 20 min
Cook time: 35 min
Ingredients:
2 tablespoons butter
2
garlic cloves, finely-chopped
2 tablespoons all-purpose flour
2 cups milk
1 few grates of fresh nutmeg
Salt and freshly-ground
black pepper
1 box of No-Boil lasagna pasta*
4 Roma
tomatoes, thinly sliced
1/2 bunch
basil leaves (about 30 leaves), chopped
1 cup (4 ounces) shredded fresh mozzarella cheese**
* No-boil lasagna noodles are so much easier to use as they are much thinner than regular lasagna noodles, and
therefore absorb enough liquid from the sauce to "cook" them completely without parboiling. Purchase
No-Boil Lasagna Pasta at What's Cooking America's Cooking Store.
**
Purchase
Fresh Mozzarella Cheese,
Mozzarella Cheese Making Kits, and
Mozzarella Cheese Slicers at What's Cooking America's Cooking Store.
Preparation:
Preheat to 375 degrees F.
In a large saucepan over medium heat, melt the butter. Add the garlic and cook until aromatic, approximately 1 minute.
Sprinkle the flour over the butter and garlic and cook, stirring, for an additional 1 minute.
Lower the heat to medium-low and whisk in the milk and bring to a simmer. Add the nutmeg, salt, and pepper; simmer until
thickened, approximately 3 to 4 minutes; remove from heat.
To assemble the lasagna, ladle a small amount
of the sauce (about 1/4 cup) onto the bottom of a 9-inch x 13-inch baking or
lasagna dish.
Place three (3) lasagna noodles over the sauce. Top the lasagna noodles with
approximately 1/3 of the sliced tomatoes, 1/3 of the basil, 1/4 cup of sauce,
and 1/3 of the shredded mozzarella cheese. Repeat until all ingredients, except
basil, are used up, topping the lasagna off with a final layer of sauce and shredded cheese.
Cover the baking dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the aluminum foil and bake an
additional 15 minutes or until the cheese is melted and the sauce is bubbly.
Remove from oven and let stand for 15 minutes before cutting and serving. Sprinkle remaining basil leaves over the top before serving.
Makes 6 servings.
