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Lasagna Bolognese (2015)

Rich meat tomato sauce, layered between egg pasta, gratinated with mozzarella cheese

Lasagna Bolognese (2015) Image
Preheat oven to 300ºF
INGREDIENTS

BOLOGNESE

  • 1 t Black Pepper, ground
  • 4 clvs Garlic, crushed
  • 1 lb Ground Beef
  • 200 mL Olive Oil
  • 1 Onion, finely diced
  • ½ t Oregano
  • ½ Plum Tomatoes, peeled and blended (0.5 can ? units are unknown as can size was NOT detailed)
  • 1 T Salt
  • ½ t Thyme
  • 2 T Tomato Paste

BECHAMEL

  • 1 L Bechamel, See Base Recipe
  • 12 oz Parmesan, grated

LASAGNA

  • 12 oz Bread Crumbs
  • 200 mL Clarified Butter
  • 15 Lasagna Sheets, blanched
  • 6 oz Parmesan, grated

GARNISH

  • 10 sprigs Fresh Thyme
INSTRUCTIONS

FOR THE BOLOGNESE

  1. Sauté the Onions and Garlic in Olive Oil
  2. Add the Ground Beef and Brown
  3. Add the Tomato paste and continue to cook whilst stirring for 4 minutes
  4. Add the peeled blended plum tomatoes and bring to the Boil, simmer for 20 minutes
  5. Add the Chopped Thyme and Oregano and Season with salt and ground black pepper
  6. Let cool to room temperature.

FOR THE BECHAMEL

  1. Bring the Béchamel (separate recipe) to the boil
  2. Mix in the Grated Parmesan and let cool to room temperature.

FOR THE LASAGNA

  1. Butter the inside of a 2" Hotel Pan
  2. Make the Lasagna in Layers
    1. Bolognaise
    2. Mozzarella Bechamel
    3. Lasagna Sheets
    4. Bolognaise
    5. Mozzarella Bechamel
    6. Lasagna Sheets
    7. Bolognaise
    8. Mozzarella Bechamel
    9. Lasagna Sheets
    10. Mozzarella Bechamel
    11. Grated Parmesan Clarified Butter Mixed
  3. Place the Lasagna in a pre-heated oven approx. 300ºF for approx. 20 minutes once the top is browned Remove and Cut into 4" square
    pieces.

FOR THE GARNISH

  1. Serve on the Provencal sauce and Garnish with the Mozzarella Béchamel and thyme sprig.

The Lasagna Bolognese (2015) has been offered on the Palo menu.

Source: DCL Shared Menu

Created 2023-01-13 10:46:15 – Last Modified 2024-02-02 08:17:10