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Tag: bechamel sauce

Pork Ragu Lasagna with Pesto Bechamel

October 16, 2018

Pork Ragu and Pesto Bechamel Lasagna

Pork Ragu

  • 1 pound ground pork
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 2 tablespoons tomato paste
  • 3 cups fresh tomato sauce
  • Salt

Heat the olive oil in a medium saucepan. Add the pork and cook on high heat and separate the meat with a wooden spoon. Saute for a 3 to 4 minutes on medium high heat. Add the onion, garlic, thyme and rosemary. Saute for 5 to 6 minutes. Add the tomato paste and sauté for a minute. Add the tomato sauce and cook on medium heat for 20 minutes. Add salt if necessary and turn heat off and keep aside.

Bechamel Sauce

  • 2 tablespoons all purpose flour
  • 2 tablespoons butter
  • 2 cups milk
  • ¼ teaspoon powdered nutmeg
  • 2 teaspoons salt
  • ½ cup fresh or store bought pesto

Heat a medium saucepan and add the flour and butter. Melt the butter on medium high heat. Cook for a minute or two, stirring constantly. Slowly add the milk and whisk to make sure all the lumps are taken out. Bring to a boil and lower the heat to medium. Cook for 5 to 6 minutes. Add the nutmeg and salt. Turn the heat off and keep aside. Add the pesto and mix well.


  • 1 cup shredded Pecorino Romano
  • 12 lasagna sheets (I used no boil pasta)

Preheat oven to 400 degree F.

Line a 9 X 11 glass pan with a quarter cup of béchamel sauce. Cover the bottom and add four pasta sheets. Spread one cup of meat sauce on top. Sprinkle ¼ cup shredded Pecorino. Place another 4 sheets on top. Pour about ¾ cup of béchamel sauce- spreading it all over the pasta. Add another cup of meat sauce. Add ¼ cup of shredded Pecorino. Place another 4 sheets on top and cover with the remaining béchamel sauce. Cover with aluminum foil and bake for 30 minutes. Take the cover off, sprinkle the remaining cheese on top and bake for another 15. Serve hot with salad and garlic bread.

Leftover Meatball Lasagna

April 18, 2012

Leftover Meatball Lasagna Why not finish off the week with another pasta dish? Like yesterdays post, this one made with leftovers as well- I love making a completely different dish the next day. This one is quite simple as well since most of the work was already done. All I made was the béchamel sauce and layered the lasagna noodles with crumbled meatballs. It took almost no time and I had a delicious dish.

Next time you have leftover meatballs, make this delicious lasagna…
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Lasagna with Meat Sauce

April 17, 2012

Meat Sauce Lasagna

I thought I would continue the pasta theme and post one of my favorite recipes. We all love lasagna in our family. I used the meat sauce from yesterdays post. The dish was even quicker to make than usual since most of the work was done.  I usually eliminate the ricotta but I decided to add it to this dish. I added tons of flavor including parsley, cheese and garlic.

All in all, it was a delicious lasagna…
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Sausage and Mushroom Macaroni and Cheese

April 15, 2012

Sausage and Mushroom Macaroni and Cheese One can’t go wrong with macaroni and cheese! Especially one that is made with sausage and mushrooms. I always have chicken sausage and Cremini mushrooms in my fridge. They are my ‘to go’ ingredients- it is amazing what all I can make with just these two items.

This is a typical, from scratch macaroni and cheese- quite easy to make.. so next time you pick up the boxed variety.. think about making this one…
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Chorizo Lasagna with Poblano Bechamel Sauce

February 21, 2012

Chorizo Lasagna1

This lasagna is a bit involved and may take a bit longer than your regular, run of the mill lasagna- but it is so worth it! The flavor is unbelievable. I decided to give the lasagna a huge punch of flavor by using, my favorite, Latin flavors!

I first roasted a medley of veggies including poblano pepper, onion, garlic and combined them all with fresh cilantro in a blender. I had a thick paste which I added to a white sauce also known as a béchamel sauce. The sauce had an amazing, smoky flavor.

I then made the meat mixture with turkey meat, onion, garlic and fresh chorizo. I also added chipotle pepper to the mix to mimic the smokey flavor of the green sauce. I always have fresh tomato sauce which I used in conjunction with the green béchamel sauce to make the dish.

I layered the lasagna with a mixture of shredded Mexican cheese- it brought the flavor profile to another level. This is one of my favorite lasagnas.. so please try it…
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Macaroni and Cheese with Tomatoes and Spinach

September 13, 2010

Mac and Cheese with Tomatoes and Spinach My daughter’s friend was coming over for dinner and I didn’t have anything to serve. I didn’t want to cook the boxed macaroni and cheese and so decided to make my own. There is nothing wrong with the boxed kind (especially the healthy ones) – I do make it once in a while but I try not to serve it very often.

The fact is it doesn’t take very long to make your own from scratch. I made the bechamel or white sauce quickly and added the shredded cheese. I boiled whole grain pasta on the side and added that to the mix. I had some homemade tomato sauce which I added as well. Now, in order to make it balance, I needed to come up with a vegetable. I always have frozen spinach in the freezer. I added some of that as well and put it all in an oven proof pan and baked it for about twenty minutes. Best of all- it was a one pot meal- yay!!!

The kids enjoyed it but did not appreciate me calling the pasta macaroni and cheese. They informed me anything with spinach and tomato sauce is not mac and cheese….

  • ½ pound whole grain penne or elbow pasta, cooked al dente
  • 1 small yellow onion, chopped
  • 2 tablespoons olive oil
  • 3 garlic cloves, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoon fresh basil, chopped
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 1½ cups shredded mozzarella cheese
  • 1 cup homemade tomato sauce
  • 1 cup frozen chopped spinach
  • Salt

In a large frying pan heat the olive oil. Add the onion and garlic. Saute on medium heat for 3 to 4 minutes or till soft. Add thyme and basil. Sprinkle the flour and sauté for a minute. Add the milk and whisk gently to remove lumps. Bring to a boil and simmer till thickened. Add cheese and mix well. Add the spinach and tomato sauce. Mix well and add salt. Add the cooked pasta and place in an oven proof container. Bake in a 350 degrees F for 20 minutes.

Mushroom and Truffle Ragu Lasagna

February 21, 2010

Mushroom and Truffles and Ragu2 We were entertaining a few weekends ago and yet again, I was at a loss- what should I make?? My brain is usually all stressed out until something comes to mind and then I am at peace.

As I have mentioned many times before, our favorite restaurant is Arturos here in Maplewood. My favorite thing to eat there is a wild boar and mushroom ragu. I love that dish- I actually dream about it. It is consistently good and I can’t get enough of it.

I decided to make something similar but in a lasagna form. I had recently bought some dried mushrooms from Trader Joes. I reconstituted them and added them to some delicious cremini mushrooms. I used ground turkey meat instead of wild boar- well where was I supposed to get that?? Anyway, I am more comfortable using turkey meat for health reasons. The lasagna was layered with a simple bechamel sauce. I also used a truffle paste I picked up from Spello, Italy. I finished the ragu with a drizzle of truffle oil (thanks to Trader Joes).

I served the lasagna with a garlic cheese bread and a citrus salad. I of course had to serve a side of fresh tomato sauce- since my husband loves his red sauce.

It turned out to be a very successful dinner. Everything was delicious- I was very happy. Next time you have a few minutes- try the mushroom and truffle ragu- you won’t regret it.
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