190 Grand Street
212-226-0475
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During the holiday season we always make a big tray of lasagna. It is a great meal for a crowd, and you can prepare it the day before your party. The flavors always seem to be better after resting in the refrigerator overnight. It is then slowly reheated in the oven for about an hour before the guests arrive.
Our choice is to make a béchamel sauce and layer it between the pasta noodles rather than using mozzarella and ricotta cheese. We learned this from John Clancy’s Favorite Recipes - A Personal Cookbook, where this recipe originated. The red meat sauce is prepared with two large cans of San Marzano tomatoes, and a combined mixture of about two pounds of beef, pork and veal.
The most important component to us is using fresh lasagna noodles. We always buy the green spinach variety at Piemonte in Little Italy. They cost $3.25 for a 1 lb. package. The wide green pasta is very festive looking against the red meat sauce. Santa would be delighted if this year you left him a wedge of spinach lasagna on Christmas Eve.
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