Reto's Famous Lasagna
Salt & Pepper
Onions (no onion powder substitutions, Zach)
Basil, oregano, etc
Tiny bit of sugar
Two kinds of cheese: one hard and one creamy like parmagiano and mozzarella
Pasta - lasagna noodles that you don't have to cook first
Spot of cream
And more love
Start with the bolognese. Cook ground meat well, allowing it to get pretty brown for some delicious flavor. Add onions and garlic and saute about five more minutes. Add two to three good sips of red wine. Reduce to about 50%. Add tomatoes, herbs, salt, pepper and a sprinkle of love. Let simmer for at least an hour, checking liquids occasionally and adding red wine or water if more liquids are needed.
Melt about five ounces of butter and then add about four ounces of flour until you have a compact roux. Add around 16 ounces (the measurement is a guess by someone used to the metric system so be aware) of cold milk. Carefully bring to a simmer until it has a creamy consistency, around 15 minutes. Season with salt pepper and nutmeg and a tickle more love.
Take a large baking dish. Olive oil it. Layer on a tiny bit of bolognese sauce and then noodles. Add another layer of bolognese and bechamel and then pasta. Continue this pattern, adding a layer of cheese to every second layer. On top layer, add more bechamel than bolognese or even bechamel only. You can drizzle a splash of cream over the top layer as well. Lastly, go cheese crazy with the creamier one first and the hard cheese on top.
Bake at 320 to start. If you notice it isn't getting color, go up to 350. Bake 30-45 minutes. Serve with a heavy red wine. Or a glass of milk.
Pairs Well With
I think we all remember the warm summer night in which Reto used this recipe and homemade garlic bread to get you all to fall in love with him. He loved the lasagna made by his daymother Maggie (babysitter) and set out on a quest to make an equally delicious dish. Enjoy.