Classic Italian Lasagna and Grasshopper Ice Cream Pie!
My husband offered to make me dinner for Mother’s Day. I told him that it was so sweet to offer, but I had already planned my favorite meal out. I know, I’m crazy. A man offers to cook and you should always accept, but I had my heart set on Lasagna. I love Lasagna! I’ve never enjoyed making it much, so complex, so many different components to make. But because I love it so very much and I haven’t had it in a while, I decided to try Giada’s recipe, because the rest of her recipes have been so excellent. This was the BEST lasagna I have ever had. My favorite part is that she uses a marinara and bechemel sauce combined, instead of just a marinara sauce. It gives it such a creamy texture and it has the perfect flavor! The spinach adds a nice touch and of course the best part is the bubbling cheese on top! Yum! It tastes even better the second day because all of the flavors combine and it is just perfect! Give it a try, it is to die for!
Classic Italian Lasagna
adapted from Giada’s Everyday Italian
salt
2 tablespoons vegetable oil
15 dry lasagna noodles (about 12 ounces)
3 tablespoons olive oil
1 pound ground beef chuck
1 teaspoon pepper
2 1/2 cups Bechamel Sauce (recipe to follow)
1 1/2 cups of your favorite marinara sauce
1 1/2 pounds whole milk ricotta cheese (I used part skim)
3 large eggs
2 tablespoons butter
2 (10 ounce) pkgs frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1. Bring a large pot of salted water to boil. Add the vegetable oil (prevents sticking). Cook the lasagna until almost al dente, about 6 minutes (the center of the pasta should remain somewhat hard so that it won’t overcook and become soggy when baked.) Drain, then rinse the noodles under cold water to stop the cooking and help remove any excess starch. Cover lightly with a damp towel to prevent the pasta from drying out. Set aside.
2. In a large saute pan, heat the olive oil over a medium-high flame. Add the ground beef and 1/2 teaspoon each of salt and pepper, and saute until the beef is brown, breaking up any large clumps, about 8 minutes. Remove from the heat and drain any excess fat. Let cool completely.
3. Preheat oven to 375 degrees.
4. In a medium bowl, mix the bechamel and marinara sauces to blend. Season the sauce with more salt an pepper to taste.
5. In another medium bowl, mix the ricotta, eggs, and 1/2 teaspoon each of salt and pepper to blend. Set aside. Spread the butter over a 13 x 9 inch baking dish. Spoon 1/3 of the bechamel-marinara sauce over the bottom of the dish. Arrange 5 lasagna noodles atop the sauce, overlapping slightly and covering the bottom of the dish completely. Spread the ricotta mixture evenly over the noodles. Top with the spinach. Arrange 5 more lasagna noodles atop the spinach, then top with the ground beef. Spoon one third of the remaining bechamel-marinara sauce over, then sprinkle with 1/2 cup of mozzarella cheese. Top with the remaining 5 sheets of lasagna noodles. Spoon the remaining bechamel-marinara sauce over the lasagna noodles, then sprinkle with the remaining mozzarella cheese and the Parmesan cheese. (The lasagna can be made up to this point 1 day ahead. Cover tightly with plastic wrap and refrigerate. Uncover before baking).
6. Line a large, heavy baking sheet with foil. Place the baking dish on the baking sheet. Bake until the lasagna is heated through and the top is bubbling, about 45 minutes.
Bechamel Sauce
makes 4 cups
5 tablespoons butter
1/2 cup all-purpose flour
4 cups warm whole milk (I use 2 percent)
1/2 teaspoon salt, plus more to taste
pinch of white pepper (I use black pepper)
pinch of freshly grated nutmeg (I use dried)
In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly to prevent any lumps from forming. Simmer over medium heat, whisking constantly, until the sauce is thick, smooth, and ream, about 10 minutes. Do not allow bechamel sauce to boil. Remove from the heat and stir in salt, pepper and nutmeg. Season the sauce with more salt and pepper to taste. (The sauce can be made up to 3 days ahead. Cool, then cover and refrigerate.)
Now onto Dessert!!!!
A friend of mine brought this over to me after I had my last baby. I fell in love with it, it’s simplicity and wonderful flavor combinations! I make it all the time now and it is so good, it doesn’t take long to finish the whole pie! Trust me, it is worth EVERY last calorie!!!
Grasshopper Ice Cream Pie
1 store bought oreo pie shell (or make one at home)
1/2 gallon mint chocolate chip ice cream
cool whip
caramel
hot fudge sauce
coursely crushed oreo cookies
There are no measurements, because you can put as much of everything as you desire. Make it your own!
On the bottom of the pie shell, drizzle carmel and hot fudge sauce. Soften ice cream, and scoop into the pie shell until 3/4 of the way full. Top with cool whip and top that with the oreo cookies. Drizzle more caramel and hot fudge sauce and put back in the freezer to firm up. Yum!!!!!
Baked on May 12, 2008 | Recipe Card: Dessert, main dishes, pasta | 16 Bites 
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16 Bites to “Classic Italian Lasagna and Grasshopper Ice Cream Pie!”
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Holy cow, Stephanie – those both look amazing and I am bookmarking them both. I have a fabulous lasagna recipe but I’ve made it so many times I want to try something new and I love the addition of the bechamel sauce in your recipe. And that pie – oh dear, it looks TOO good!
That lasagna looks really good! Lasagna is one of my favorite meals. That pie sounds amazing! Mint chocolate chip ice cream and oreo cookies and caramel and cool whip…mmm…
Lasagna is one of my favourites too. I love the giant noodles. That pie looks like something I’d like as well. I always get mint ice cream with oreos mixed in at Coldstone.
I love Giada too! This lasagna looks great and the grasshopper pie doesn’t look to shabby either!
I love Giada too! This lasagna looks great and the grasshopper pie doesn’t look to shabby either!
that is one good-looking slab of lasagna. i completely understand your pass on man-cooking.
and of course, that pie’s not too shabby, either…
I love Giadas recipes. Every recipe of hers that I’ve tried has always come out fantastic!
Yours looks amazing! Lasagna is my ultimate comfort food. I love it.
So, first, you have warm lasagna, then a delicious, cool pie… Whats not to love about that???
I’m crazy that way too- I just like to cook myself. Homemade lasagna sounds perfectly delicious. That grasshopper pie- oh my!
Another lasagna lover
The pie looks really yummy!
I’ve wanted to try a “true” lasagna that had the bechamel sauce, but have hesitated to do it… I’m marking this one to try when I have a day to play in the kitchen.
I couldn’t stay out on Mother’s Day either… my oldest told me I broke the rules, but said it was ok since I like cooking! too funny! Happy Mother’s Day!
Yummmmmm! The pie reminds me of the asphalt pie at Wingers. We were in your neck of the woods on Sunday. We went for a drive to Mt Timp since RSV still isn’t over and we still couldn’t go to church. Hope you had a great Mother’s Day!
Wow, that pie looks like big trouble to me – but trouble in a good way! I love anything with mint in it! This is something else. Great photo too!
Oh that pie, is for me…send me a piece…I absolutely love it!
I like your site too…very nice.
Steph, the lasagna is for my husband and the dessert is for me, ok?
Both look wonderful!
Gorgeous recipes Steph. I have been craving lasagna forever now, I’ve got to make it! Your ice cream pie would get devoured in my house. Beautiful!
I have my favorite lasagna recipe, but this one looks so amazing that I just might have to try it!!