Lasagna al Rocco
This dish was inspired by lasagna made by David Rocco where he used a simple béchamel sauce instead of the more traditional ricotta cheese in the recipe. I did not have enough half-and-half or whole milk to make a complete recipe so I substituted some whole milk yogurt for half of the liquid. It gave the lasagna a nice sour taste to contrast with the sweetness of the tomato sauce.
• ½ cup half-and-half or whole milk
• ½ cup whole milk plain yogurt
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• pinch freshly grated nutmeg
• 2 cups tomato sauce, use home made or from the jar
• 6 no-boil lasagna sheets
• 2 oz grated cheese(s), parmigiano reggianno, mozzarella, provolone, etc
Preheat the oven to 375 degrees.
In a medium size sauce pan heat the butter over medium heat until fully melted and some frothing appears. Add the flour and using a wooden spoon stir the flour into the butter and cook for a couple of minutes. Add the half-and-half or whole milk and the nutmeg. Incorporate the roux into the liquid using a whisk. Add the yogurt and whisk to combine. Heat through and then remove from the heat.
In a bread loaf pan add a spoonful of the tomato sauce to the bottom and spread around. It will not totally cover the bottom. Add one sheet of the lasagna. Top with some tomato sauce, and then drizzle the béchamel sauce over the top. Continue adding lasagna sheets until using up all the béchamel and reserving some of the tomato sauce for the top and sides. Finish the top with the tomato sauce and add the grated cheese.
Add some olive oil to a sheet of foil and spread it around to create a very thin layer. Place the foil, oiled side down, over the lasagna (you are trying to keep the cheese from sticking to the foil) and crimp tightly around the edges. Punch a few holes in the foil. Place the lasagna in the oven for 45 minutes. Remove the foil and cook an additional 15 minutes. Remove the lasagna from the oven and allow to cool, covered loosely with the foil, for at least 15 minutes.
This makes two very large entrée portions or four primi piatti.