lasagna bolo

from the chefs of dinnertable, the reverse speakeasy located inside The Garret's East Village outpost.
Ingredients (Serves 2)
  • for the bechamel:
  • 1 pound Unsalted Butter, cut into cubes
  • 1 pint “00” Flour
  • 2 quarts cold Whole Milk
  • 2 Shallots, sliced
  • 2 pieces Bay Leaf
  • 4 sprigs Thyme
  • 1 teaspoon Black Peppercorns
  • Salt
  • for the bolognese:
  • 1 pound Sweet Italian Sausage
  • ¼ pound Pancetta, processed in food processor
  • 1 pound Ground Veal
  • 2 Tablespoons Olive Oil
  • ½ cup Tomato Paste
  • 1 cup White Wine
  • 1 pint Whole Milk
  • 2 pieces star anise
  • 2 Spanish Onions, chopped coarsely
  • 4 cloves Garlic
  • 5 ribs of Celery, chopped coarsely
  • 2 Carrots, peeled and chopped coarsely
  • 2 small cans San Marzano DOP Tomatoes, processed in food processor
  • Salt
  • for tomato sauce:
  • 2 cans San Marzano DOP tomatoes
  • 3 cloves Garlic, smashed
  • 2 sprigs Basil
  • 4 tablespoons Olive Oil
  • Salt
  • Sugar
Directions
  • for the bechamel:
  • Melt butter in a heavy-bottomed pot. Add shallots, bay, thyme and peppercorns. Cook over low heat until shallots are translucent. Add flour and stir well. Cook over medium heat for five minutes, stirring constantly. Add milk and stir. Cook for ten minutes, stirring constantly. Season with salt to taste. Remove from heat and strain through chinois. Set in refrigerator to cool.
  • for the bolognese:
  • Process onions, garlic, celery and carrots together in a food processor. Set aside. Sear sausages and veal in olive oil in a heavy-bottomed pot over high heat. Remove from pot and set aside. Add pancetta to the pot and cook over medium heat until crispy. Add processed vegetables and cook over medium heat until soft. Add tomato paste and stir. Cook for five minutes. Add wine and allow to cook until fully evaporated. Add veal and sausage back into the pot. Add milk and San Marzano tomatoes. Stir well and cook over low-medium heat for two hours. Season with salt to taste. Remove from heat and place in refrigerator to cool.
  • for tomato sauce:
  • Heat olive oil in heavy-bottomed pot. Add garlic and cook over low heat until soft. Add tomatoes and bring to a boil. Immediately remove from heat and add basil. Season with salt and sugar to taste. Place in refrigerator to cool.
  • to assemble lasagna:
  • Lay out a pasta sheet on a clean countertop. Spread a thin layer of bechamel evenly across the pasta sheet. Place another sheet of pasta on top of the bechamel. Spread a layer of bolognese evenly across the second pasta sheet. Roll the layered pasta into a log. Place in refrigerator to cool.
  • When cool, slice the lasagna log into pinwheels. Remove garlic and basil from the tomato sauce. Ladle the sauce into a casserole dish to cover the entire bottom of the dish. Lay lasagna pinwheels into the casserole until the dish is full. Bake in a 400 degree oven until pasta edges are golden brown. Serve.
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