Simeri's Two-Sauce Lasagna

simeris-lasagna

by: Matt Zentz

It is my new goal to make a lasagna that is close to that of the now-closed Simeri's Italian. Not only did they offer a reasonably priced red house wine, they created a rich and filling two-sauce lasagna that always sold out early. They only made so much of it.

I want to recreate it. This is the first recipe I put together, with the help of ChatGPT. I will report back after making it.

Servings: 8
Prep Time: 30 m
Cook Time: 30 m

Ingredients

Red Meat Sauce:

  • 1 lb ground beef/Italian sausage mix
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (24 oz) jar marinara or tomato sauce
  • Seasonings (Italian seasoning, salt, pepper) 


White Sauce (Béchamel):

  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups milk
  • 1/2 cup grated Parmesan cheese
  • Pinch of nutmeg, salt, and pepper 

Assembly:

  • 12 lasagna noodles (regular or no-boil)
  • 1 container (15 oz) ricotta cheese, mixed with 1 egg and a handful of parsley
  • 2 cups shredded mozzarella cheese
  • 1/2 cup extra Parmesan cheese 

Directions

  1. Prepare the Red Sauce: Cook the meat, onion, and garlic in a pan until browned. Drain fat. Add tomato sauce and seasonings, then simmer for at least 20 minutes.
     
  2. Prepare the White Sauce: Melt butter in a saucepan, whisk in flour, and cook for 1-2 minutes. Gradually whisk in milk until smooth. Simmer until thickened. Stir in Parmesan, nutmeg, salt, and pepper until melted and smooth.
     
  3. Cook Noodles: Cook lasagna noodles according to package directions. Drain and set aside.
     
  4. Assemble: In a 9x13 inch baking dish, spread a thin layer of red sauce. Layer with noodles, the ricotta mixture, mozzarella, and a small amount of both sauces. Repeat the layers, typically ending with a layer of noodles topped with the remaining red and white sauces and a generous sprinkle of mozzarella and Parmesan cheese.
     
  5. Bake: Cover the dish with foil and bake at 375°F (190°C) for 30-40 minutes. Uncover and bake for another 10-15 minutes, or until golden and bubbly.
     
  6. Rest: Let the lasagna stand for 10-15 minutes before cutting and serving.