Entreé
Lasagna Bolognese (2015)
Rich meat tomato sauce, layered between egg pasta, gratinated with mozzarella cheese
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
- Sauté the Onions and Garlic in Olive Oil
- Add the Ground Beef and Brown
- Add the Tomato paste and continue to cook whilst stirring for 4 minutes
- Add the peeled blended plum tomatoes and bring to the Boil, simmer for 20 minutes
- Add the Chopped Thyme and Oregano and Season with salt and ground black pepper
- Let cool to room temperature.
FOR THE BECHAMEL
- Bring the Béchamel (separate recipe) to the boil
- Mix in the Grated Parmesan and let cool to room temperature.
FOR THE LASAGNA
- Butter the inside of a 2" Hotel Pan
- Make the Lasagna in Layers
- Bolognaise
- Mozzarella Bechamel
- Lasagna Sheets
- Bolognaise
- Mozzarella Bechamel
- Lasagna Sheets
- Bolognaise
- Mozzarella Bechamel
- Lasagna Sheets
- Mozzarella Bechamel
- Grated Parmesan Clarified Butter Mixed
- 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
- 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