Lasagna Unstructured

One of my goals with the blog this year is to write-out some of the recipes I try that I found in newspapers or magazines (and that aren't easily available on-line). In part, to share some of our successful family-friendly recipes but also to record them for repeat use. The prospect of keeping newspaper clippings is out of the question - we already have a huge clutter issue in this house!

So, found the following in the National Post on December 30. It was included in Bonnie Stern's weekly column as one of her best of the year. She did call it 'Lasagna Casserole' but I prefer the Lasagna Unstructured title! It made a huge amount and the baby even had it for dinner - mouth gaping and no spitting success. Here goes!

Lasagna Unstructured

2 tbsp olive oil
1 onion chopped
3 cloves garlic, finely chopped
pinch hot red pepper flakes
2 oz. pancetta, diced (optional)
1 lb ground beef or ground chicken
1 28oz./796ml tin of plum tomatoes, pureed
salt and pepper

Bechamel sauce
5 tbsp butter
1/4 cup all-purpose flour
3 cups milk, hot
1 tsp salt
1/4 tsp pepper
few drops of Tabasco and Worcestershire sauces (I didn't have them, so omitted)
2 cups grated Fontina cheese, divided
1/2 lb. curly or flat egg noodles
1/2 cup grated Parmigiano Reggiano

1. Heat oil in large deep skillet and add onion, garlic and hot pepper flakes. cook gently 5 to 8 minutes until softened. Add pancetta and cook about 2 minutes. Add beef or chicken and cook, breaking it up, until browned. Add tomatoes, bring to a boil and cook 20 minutes or until sauce is reduced and thick. Season to taste with salt and pepper.
2. For bechamel sauce, melt 3 tbsp butter in a large saucepan. Whisk in flour and cook gently 2 to 3 minutes but do not brown. Whisk in hot milk and bring to a boil. Add salt and pepper. Season to taste with Tabasco and Worcestershire sauces. Cook, stirring often, 10 minutes. Add 1 cup grated cheese. Season to taste.
3. Cook noodles in boiling, salted water for 5 to 8 minutes. Drain and toss with remaining butter and a little sauce.
4. To assemble, smear about 1/2 cup of the bechamel sauce over the bottom of a buttered 9"x13" baking dish. Arrange noodles over the bottom. Spoon meat sauce over the noodles. Spoon bechamel sauce over the meat sauce. Sprinkle with remaining cheeses.
5. Place casserole dish on a baking sheet lined with foil. Bake uncovered for 40 to 45 minutes in a preheated 350F oven until hot and lightly browned.

Makes 8 to 10 servings.

If you are feeling adventuresome, I would cut back on the bechamel and add cottage cheese, use mozzarella if the Fontina cheese is missing and also spinach would integrate very well!