Lidia Lanfranchi has been a longtime resident of Harrison Hot Springs.

Harrison Happenings:Introducting Lidia Lanfranchi’s lasagna

Choir member has mixed life in Canada with Italian roots

In contrast to many of us who came here at a later age to retire, Lidia arrived in Harrison Hot Springs as a young woman. Her husband had a job at the Resort Hotel and eventually became maitre’d in the famous Copper Room, a position he held for 30 years before he retired.

Harrison Hot Springs was a beautiful but unfamiliar place for them both, but they must have liked it because they stayed, settled and raised a family. Lidia, I think, is the perfect example of what multiculturism is all about: she became a true Canadian without losing her roots and identity as an Italian.

Lidia was a long-time hiker and loved it. But when we started to sing with Corine de Groot, she was in her element. With Corine’s help, we learned many popular Italian songs such as Santa Lucia and Nabucco. But, Lidia too, wanted to sing more often and learn more and so she became one of the first members of the HHS Multicultural Choir.

Lidia is known to many and you will enjoy trying out her lasagna.

 

Lidia’s Lasagna

To make this traditional lasagna you will need three main ingredients — meat sauce, Bechamel sauce and lasagna pasta.

Meat Sauce:

Dice 1/4 of a medium onion and saute in 1/4 cup olive oil until translucent. Add 1 lb. lean ground beef, salt and pepper. Cook beef, then add a can of tomatoes. Simmer for 30 minutes.

Bechamel Sauce:

Melt 1/4 cup butter over low heat, stir in 1/4 cup flour. Slowly add 1 cup milk stirring constantly, then add a pinch of salt.  Cook on low heat until it starts to boil. Remove from heat.

Pasta:

Cook 1 lb. package (454 gr.) lasagna as per instructions on package. Drain into colander and run cold water over it for 1 minute.

In a medium-size casserole dish, alternate layers of pasta, meat sauce and bechamel. Before adding the final layer of pasta, add a mixture of grated parmesan and mozzarella cheese.

Bake at 350 F for 45 minutes.

 

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Read Ruth Altendorf’s previous column: The history of forks, knives and spoons