Yesterday I attended “A World of Flavors” culinary workshop at K-State. The workshop featured Chef Evan Kleiman, the owner of Angeli Caffein Los Angeles and NPR Radio Show Host of Good Food. During the workshop, Evan demonstrated making several Italian, Spanish, and Iranian dishes. They were amazing! I got lots of good recipes (including a cookbook!) and decided to try one out tonight when I had dinner guests.
I forgot to take pictures of my Lasagne al Pomodoro, but it turned out great. Between four college students we ate almost the entire pan. Definitely a recipe I’ll make again. I like this authentic Italian recipe for lasange much better than the one I have always made. Try it out for yourself!
Lasange al Pomodoro
- no-boil lasanga noodles
- 2 1/2 cups basic tomato/meat sauce
- 2 cups bechamel sauce
- 1-1 1/2 cups Parmesan Cheese
Spray baking dish. Run lasanga noodles under cold water then make a layer of them in a baking dish. Drizzle healthy amount of Bechamel over pasta then drizzle tomato sauce. Sprinkle on cheese. Continue layers, ending with layer of pasta, sauces, and parmesan. Bake at 375 degrees until hot all the way through (about 25-30 minutes).
Bechamel Sauce (make double for lasagne0
- 4 tablespoons unsalted butter
- 3 tablespoons flour
- 2 cups hot milk
- salt and pepper to taste
Melt butter in saucepan over low heat. Add flour and stir to form a smooth paste. Heat milk until hot, but not boiling and pour into roux, stirring constantly with a whisk. Cook over low heat until sauce thickens and flour taste is gone. Add salt and pepper to taste.
Basic Tomato Sauce
- 1/2 cup extra virgin olive oil
- 2-3 cloves garlic, minced
- 1 large can diced tomatoes
- salt to taste
Pour oil in large heavy skillet. Add garlic and heat over medium heat. Add tomatoes and juice to skillet. Break up tomatoes and stir. Turn up heat to medium high until sauce is at a lively simmer. Stir every couple of minutes. Add salt to taste. Cook until salt thickens and changes color from red to red-orange.
The dish was a big hit tonight. All the girls asked me for the recipe! Enjoy!