Drew says nothing of the fact that lasagna made with white sauces have never appealed to him and in fact have quite often been left uneaten when served. He trusts Raul's culinary skills and waits to see what the results are.
Raul chops two large leeks and a pound of mushrooms before softening the former and browning, further, the latter, in an iron skillet and a bit of vegetable oil. Eight lasagna noodles are softened as well in a bowl of warm water. He makes a
Bechamel/Alfredo Sauce:
Ingredients:
2 1/2 tablespoons butter
2 tablespoons all purpose flour
2 cups milk
2 teaspoons sale
1 teaspoon white pepper
4 tablespoons grated parmesan cheese
Directions:
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and pepper, and whisk in the parmesan cheese.
Raul layers the noodles with the leeks, mushrooms, noodles and sauce in a shallow glass baking pan. He then covers it thickly with a cup of grated mozzarella cheese. The lasagna bakes at 350 degrees for half an hour covered in foil and then 15 minutes more to brown. It cools, not for long, and is served.
Drew is amazed. "It must be all the cheese but this is delicious," he raves.
"Perhaps I'll try one with tomato sauce some time," says Raul. "Perhaps."
