Lasagna with Bechamel Sauce, Olive Bread with Roasted Garlic and Olive Oil and Salad with Home Made Vinaigrette
Ok, so it’s not really going to be a vacation. I have company coming for the weekend and am working Friday, Saturday and Sunday so I won’t be broadcasting. I will probably pop in and out of the channels late at night, but I won’t be cooking on camera Friday or Saturday. I plan to cook on Sunday after work. Nothing extravagant, but I’ll figure out what I feel like and will post it in the schedule for you to see.
I think most people forget to scroll down to see the schedule, but you should try to remember since the times for my broadcast vary.
So this will be a like a mini vacation for me. I don’t plan to blog either. Imagine that? It doesn’t happen often, but this will be a broadcast and blog free couple of days for Justopia/Justopia_live.
I looked for something to watch this morning and came across Arnaud midstream in a photo shoot. It looked really great. A couch in front of expansive floor to ceiling windows with a model standing effortlessly as he image was captured by Arnaud. It looked almost like a scene from a movie. All that was missing was music.
But this was all I could find worth watching. I didn’t stay long. I decided that cleaning the house was more important than finding a channel I wanted to focus my attention on and that was how it was most of the day. I went out for little more than an hour and came back to more of the same so I gave up for a while and came back on to find an artist making cartoons. It was interesting to watch for a few moments, but I’d love to see the finished product of what I was watching, but laundry was calling.
And that’s how the day went. Nothing special, nothing awful. It just was.
I made the lasagne tonight with a bechamel (white) sauce rather than using ricotta cheese. Bechamel is a smooth, thick sauce and many people use it in their lasagne.1/2 teaspoon freshly grated nutmegIn a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.
- 5 tablespoons butter
- 4 tablespoons flour
- 3 cups milk
- 2 teaspoons salt
- 1/2 teaspoon freshly grated nutmeg
In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and nutmeg and set aside.
I layer the lasagne as follows:
One thin layer of marinara or meat sauce, a layer of lasagne noodles, bechamel sauce and finally mozzarella. I would go no further than 4 layers or it will take far too long to bake. Everything here is cooked, so you are basically just heating up the lasagne. I grate fresh parmesan cheese on top before putting it on the table.
I’ve got to say it — it was DEEElicious! Try it yourself and impress your friends and family.