lasagne al forno

C-town was loads of fun. Good food, great friends and an amazing time at the hospital shadowing Dr. N. From the 30 or so patients I saw with Dr. N, there was one underlying cause to almost 95% of all their health problems. Obesity.

Let's face it. Obesity is a MAJOR problem in the US right now. Americans as well as American businesses are guilty of consuming/providing huge portions and eating beyond control. Here's the kicker that even foodies may not take into consideration. Because everyone is so focused on calories, fats and cholesterol content of foods, we often forget what the food item is made of.

Fat free, reduced fat, etc. food items are often pumped with more synthetic crap to make up for the taste sacrificed from the original version. Trans fat free? I don't think so. As long as it has some type of partially hydrogenated oil, it contains trans fat. Legally, as long as it's below 0.5g of trans fat PER SERVING, it can be advertised as trans fat free.

I've always said on this blog it's about the quality of food not the quantity you consume. I have to admit, I'm guilty of overeating at times especially on the weekends (it's hard to resist eating a pastry...or few when at the bakery or eating a little when you're at a Brazilian steak house). I do believe indulgences here and there are okay as long as it's done in moderation. Lasagne al Forno is one of my favorite comfort foods and this is to once again show that you can enjoy your favorite foods while staying healthy. Yes it's rich, yes it's heavy and yes it's hearty but enjoyed once every week or every other week, it's worth every calorie.

Lasagne al Forno
From Gordon Ramsay's Cookalong Live, Serves 4

Ingredients: (Bolognaise)
- 1 medium carrot, peeled
- 0.5 large onion, diced

- 2 cloves of garlic
- 1 teaspoon dried oregano
- 0.75 lbs ground beef
- 1 tablespoon tomato purée
- 1 to 2 tablespoons Worcestershire sauce
- 1 bay leaf, fresh or dry
- splash of red wine
- 1 large can diced tomatoes (400g can)
- 0.25 cup milk

1) Grate the carrot, onion and cloves of garlic. In a hot pan, add a couple tablespoons of olive oil and sauté over medium heat for about 3 minutes. Make sure the onions aren't browning. Season lightly with salt, pepper, add in the dried oregano and the bay leaf.
2) Add the ground beef and brown off quickly. Break down into small pieces using a wooden spoon. Season again lightly with salt and pepper.
3) Make a little well in the middle and add the tomato purée. Cook that off for a minute to get rid of any bitterness.
4) Once the ground beef has all browned, add in the red wine to help give the bolognaise body. Add the Worcestershire sauce and stir.
5) Add the canned tomatoes after the alcohol has burned off and bring back up to a boil. Simmer for 2 - 3 minutes.
6) Add the milk and leave on the side until needed. Adjust seasoning if needed and take out the bay leaf before using in the lasagne.

Ingredients: (White Sauce)
- 2 tablespoons butter
- 2 tablespoons AP flour
- 1.25 cup milk
- pinch of nutmeg
- 60g grated cheddar cheese
- 30g grated Parmesan cheese

1) Add the butter to a sauce pan and melt the butter but make sure not to brown the butter.
2) Add the flour once the butter has melted and cook out the flour for a minute or two.
3) Add the the milk in thirds whisking well with a whisk to prevent any lumps from forming.
4) Season with nutmeg, salt and pepper.
5) Gently simmer the sauce for another minute before adding in the cheese.
6) After all of the cheese has incorporated into the cheese, leave the smooth, white sauce on the side until needed. Adjust seasoning if needed.
Ingredients: (Lasagne)
- bolognaise sauce
- white sauce
- 4 to 6 sheets of non-cook lasagne sheets

1) Preheat the oven to 450 degrees F.
2) To assemble: add half of the meat sauce on the bottom of the baking dish. Place a layer of lasagne sheets on top of the meat sauce breaking the sheets as needed to cover entirely.
3) Next, pour half of the white sauce over the first layer of lasagne sheets. Distribute evenly using a spatula.
4) Pour the remaining half of the bolognaise sauce over the white sauce and spread evenly.
5) Add another layer of the lasagne sheets breaking the sheets as needed.
6) Finally, add the remaining half of the white sauce and spread evenly with a spatula. Sprinkle some grated Parmesan cheese over the white sauce. Season the top lightly with salt and pepper.
7) Bake in the oven for 20 - 25 minutes until the top is golden brown.
8) Serve immediately.
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Next time, why obesity not only hurts your physical health but may hurt your wallet as well!