Mardi soir, meaning Tuesday night, implies that this recipe is simple and quick enough to pull together even on a weekday night. Adapted from the Bonne Femme Cookbook, by Wini Moranville. You can purchase it on Amazon.
Ingredients: [‘unsalted butter’, ‘all-purpose flour’, ‘nutmeg’, ‘salt %26 freshly ground black pepper’, ‘milk’, ‘mild italian sausage’, ‘onion’, ‘garlic cloves’, ‘herbes de provence’, ‘dry white wine’, ‘tomatoes’, ‘salt %26 freshly ground black pepper’, ‘crushed red pepper flakes’, ‘no-boil lasagna noodles’, ‘comte cheese’]
Quantity of Ingredients: [“”,”2 tablespoons unsalted butter”,”2 tablespoons all-purpose flour”,” freshly ground nutmeg”,” salt u0026 freshly ground black pepper, to taste “,”1 1/2 cups milk”,””,”1/2 lb fresh mild Italian sausage, casing removed (loose)”,”1 small onion, chopped (about 1/2 cup)”,”2 garlic cloves, minced “,”1/2 teaspoon dried herbes de provence, crushed “,”1/2 cup dry white wine”,”1 (14 1/2 ounce) can peeled tomatoes, undrained (pureed in a blender or food processor)”,” salt u0026 freshly ground black pepper”,”1 pinch crushed red pepper flakes”,””,”6 sheets no-boil lasagna noodles”,”1 1/2 cups comte cheese (or a combination about 6 ounces) or 1 1/2 cups emmenthaler cheese, shredded (or a combination about 6 ounces)”]
Number of Servings: 4
Steps: [‘Preheat the oven to 400 degrees.’, ‘For the Bechamel: Melt the butter in a saucepan over medium heat. Whisk in the flour, a few gratings of nutmeg, and salt and pepper to make a smooth paste. Cook and stir for 1 minute. Do not allow the flour mixture to brown. Gradually whisk in the milk. Cook, stirring, until thick and bubbly; cook and stir 2 minutes more. Remove from the heat and set aside.’, ‘For the Meat Sauce: Cook the meat and onion in a large skillet over medium-high heat, stirring to break up the meat into small pieces, until browned, 3 to 5 minutes. Drain off all of the fat from the pan. Add the garlic, herbes de Provence and the red pepper. Cook until fragrant, about 30 seconds. Stir in the white wine. Bring to a boil and boil until nearly evaporated, 1 to 2 minutes. Stir in the pureed tomatoes and bring to a boil. Cook at an active simmer until thickened, about 5 minutes. Season to taste with salt and pepper.’, ‘Finishing the Dish: Spread 1/2 cup of the meat sauce in the bottom of a 8″ square baking dish (you won’t cover the entire surface) Top with 2 sheets of lasagna noodles, side by side. Top with 1/3 of the remaining meat sauce (spreading to cover the noodles as best you can) and then 1/3 of the bechamel sauce. Top with 1/3 of the cheese. Repeat the layers (starting with the noodles) twice.’, ‘Bake, uncovered, until the lasagna is bubbly and the top is golden brown, 25-30 minutes, covering loosely with foil during the last 10 minutes if the top browns too much. Let stand for 15 minutes before cutting into four pieces to serve.’]