Delicious lasagna dish wins admirers around the world
KITCHEN SCOOP By Alicia Ross
What makes a recipe “world famous”? If it means that people from both sides of the world “ooh” and “ahh” over it, then today’s recipe for Margie’s Classic Lasagna is just that.
Years ago, while visiting my daughter in Ocean View, South Africa (a small township outside Cape Town), we were fortunate enough to be asked to Sunday lunch with a group of her friends. One of them, Margie, laid out a spread that impressed everyone. It reminded me of the huge Sunday dinners we used to have at my grandmother’s house. There were many dishes to choose from, any one of which would have filled you up and left you satisfied. But my daughter had raved so much about Margie’s lasagna that I headed straight for the bubbling casserole. It was rich, meaty, cheesy and noodle-y — ahh, everything this lasagna-loving girl craves!
When I left South Africa a few weeks later, Margie gave me a copy of her recipe. It was a beautiful moment between new friends sharing recipes. That’s when I knew this recipe would become world-famous. We have since enjoyed it on this side of the ocean and shared it with friends and family alike.
Now, all my friends and readers will have the chance to sample Margie’s Classic Lasagna as it continues its march to worldwide fame. Enjoy!
Suggested Menu
Margie’s Classic Lasagna Small green salad Italian garlic bread
Margie’s Classic Lasagna Start to finish: 1 hour 20 minutes Yield: 12 servings
Meat sauce:
1 tablespoon olive oil
1 medium onion, finely chopped 1 clove garlic, finely chopped
1 pound extra-lean ground beef 3 cans (14 ounces each) crushed tomatoes
1/2 cup red wine
1/2 teaspoon oregano
1/4 teaspoon basil
Salt and pepper to taste
Cheese sauce
4 tablespoons butter
1/2 cup all-purpose flour
2 cups whole milk
1 cup freshly grated cheddar cheese
Lasagna
12 cooked lasagna noodles
1/2 cup freshly grated mozzarella cheese
1/2 cup grated cheddar cheese
1/2 cup cream
1/2 cup parmesan cheese
In a large soup pot or Dutch oven, heat oil over medium-high. Add onion, garlic and beef; stir and cook until beef is browned and crumbly, about 5 minutes. Add the remaining meat sauce ingredients and bring to a boil. Reduce heat and simmer for at least 30 minutes. (Adjust seasonings with salt and pepper to taste.)
For the cheese sauce, in a medium saucepan, melt the butter and combine with the flour, stirring to make a paste. With heat on low, slowly stir in the milk, forming a thickened sauce. Stir in the cheddar cheese until wellincorporated and then remove from the heat.
Preheat oven to 375 degrees.
Lightly oil or butter a large, oblong lasagna pan or dish (at least 9-by-13-by-2.5-inch). Layer one row of noodles (3), meat sauce and cheese sauce. Repeat three times. Top with final 3 noodles. Sprinkle the mozzarella and cheddar cheeses over the top. Drizzle the cream over the cheese then top with parmesan. Bake for 35 to 40 minutes, until lasagna is bubbly and heated through. Cool for 5 to 10 minutes before serving.
Approximate values per serving: 423 calories, 17 g fat (9 g saturated), 81 mg cholesterol, 26 g protein, 41 g carbohydrates, 4 g dietary fiber, 423 mg sodium.
Alicia Ross is the co-author of “Desperation Dinners!” (Workman, 1997), “Desperation Entertaining!” (Workman, 2002) and “Cheap. Fast. Good!” (Workman, 2006).