Tuesday, August 19, 2014

Tasty Tuesday: Fabio Viviani's Easy Lasagna, Frue Style

Hello again! I hope you all had an amazing weekend. I have another fun recipe post to share with you all using the leftover Bolognese sauce from my last cooking blog post. The Hubs and I made this dish together and you could taste the love we put into it! This dish definitely took time and patience but it was well worth it. Travis said it was the best dish we had ever made at home, which is a huge compliment. We stuck to the recipe for the most part, but I added a little extra cheese because we only live once. We ended up freezing half of it after we cooked it and ate it at a later date. It froze really well and was just as good as the fresh slices. I hope you enjoy this classic Italian dish!

You can watch Fabio make the original recipe on Chow Ciao HERE

Fabio's Bechamel Sauce, Frue Style



  • 1 stick of butter (1/2 cup)
  • 1/4 cup of all-purpose flour
  • 1 teaspoon of nutmeg
  •  quart of whole milk
  • salt and pepper to taste



Heat a large dutch oven over medium high heat. Once hot, add your butter and melt. Once melted, reduce the heat to low and stir in the flour. Whisk together until combine but do not allow butter to brown. Add your nutmeg and then remove the pot from the heat. Slowly whisk in your milk. Return your pot to the heat and slowly bring to a boil. Continue to stir until desired consistency is reached (we stirred for about 15 minutes, you want the sauce to be pretty thick). Turn off the heat and allow the sauce to rest for at least 30 minutes.

Fabio's Easy Lasagna Sauce, Frue Style



  •  1 batch Fabio's Bechamel sauce
  • 3-1/2 cups grated Parmesan cheese
  • 1-2 quarts Fabio's Bolognese sauce, recipe HERE
  • 1 cup mozzarella cheese, grated
  • Fresh lasagna pasta sheets, cooked according to directions



Preheat your oven to 375 degrees. Heat the Bechamel sauce up again over medium heat. once warm, gently fold in 3 cups of the Parmesan cheese and mix a few minutes until melted and combined. Cook your pasta according to directions and drain. In a rectangular pan layer Bolognese, pasta sheets, Bechamel, pasta sheets, Bolognese and 1/2of the mozzarella, pasta sheets, Bechamel, pasta sheets, and on the top layer combine Bolognese and Bechamel and then sprinkle with remaining cheeses. Bake for 30-45 minutes or until brown and bubbly. Remove from the oven and let sit for about 10 minutes. Serve and enjoy!


1 comment: