Lasagne
Chansons de Le Chef et Le Chat
I won’t lie to you, using this song feels like cultural appropriation but at the same time, it holds a very special place in my heart. My Mema sings this all of the time but she never knew what the song was. Only the “mama mia” part. It always brings a smile to my face. For the record, Mema and I haven’t got an ounce of Italy in our DNA. I think that’s what makes it even more special for me.
Lasagne is one of those dishes that brings a little badabing to any family dinner.
Always enough to go around, always made with love, and will always leave you bursting at the seams.
Ingredients:
Lasagna Noodles
2 cups (250g) flour, 00 Flour or Semolina is best
3-4 eggs
A pinch of salt
A Drizzle of Olive Oil
Béchamel Sauce
Milk
Butter
Flour
Nutmeg
Ground Meat
Sausage or
Pork or
Veal or
Beef or
Chicken/Turkey
I like to use a mix of sausage, pork, and beef.
1-2 Cans 28oz San Marzano Whole Tomatoes
Tomato Paste
Bay Leaf
Mirepoix
Onions
Carrots
Celery
Garlic
Red Wine
I recommend a Sangiovese, Barbera, or a Chianti.
Parmigiano-Reggiano
Real chunks of parm only, please CHEFS
Mozzarella
Pre-shredded cheese is coated with a layer that protects against deterioration but this also prevents a clean melt.
SHRED YOUR OWN CHEESE
Consider adding:
Pancetta to your bolognese
Pesto- a layer of green or red pesto brings some color and pairs well with the savory meat.
Ricotta- It’s common to use ricotta instead of Bechamel, but personally, I prefer the latter.
Smoked Cheese- add another layer of depth with smoked Parm, or even other cheeses like Goat cheese or provolone.
Béchamel with a twist- Béchamel is one of the 5 Mother Sauces. This means it is a great base for endless modification. Try adding roasted garlic, white wine, sundried tomatoes, saffron, or anything else you can imagine.
A Spicy Layer- Spicy Italian Sausage, red pepper flakes, or anything else you can think of!
Seafood Lasagne- Lobster, Crab, Scallops…Might not be traditional but taking risks in the kitchen is what spawns the next great idea.
Truffles/Truffle Oil- The rule on truffles is “Less is more.” The taste of truffle is extremely distinct and can be very overpowering but it doesn’t mean it is not delicious. A cheesey lasagne could be beautifully complimented by a drizzle of some nice truffle oil.
Crunch- A nicely toasted layer of breadcrumbs on top, or even crispy fried Pancetta or bacon within the layers adds great texture.
Roasted Vegetables- Include roasted vegetables like zucchini, eggplant, bell peppers, or mushrooms. They add a sweet, caramelized flavor and make the dish more hearty and colorful.
Instructions:
Make the pasta dough- If you buy premade pasta sheets, skip this step.
Clean your work surface, its easiest to do on a countertop rather than on a cutting board.
Make a mound of flour and like a sandcastle, start to create a moat with the flour, leaving a crater in the middle.
Add your eggs, oil, and salt to the crater and whisk it all together. Slowly scrape the inside edges of your moat and start to incorporate the flour. once you hit a point of relative stability, switch to your hands are start kneading the dough into a ball. This should take 5-10 REAL minutes of kneading. The dough is finished when it is moist, doesn’t crack, and when you give it a poke it bounces back.
Place in the fridge for 15 minutes or until you are ready to use it.
Once it is ready to use, flour your work station and roll it out with a rolling pin or use a pasta maker. Use a pizza cutter or a knife to cut lasagna noodle-sized strips and prepare to assemble. If you are waiting to use them, try not to stack them and hang them on a rack if possible.
I prefer to boil before I use them, between 30s and 1 minute usually.
Bolognese-
Dice your Mirepoix into small bits. The most professional way I can describe the size is like a single lego piece. You know, the one single cube with one raised cylinder. Put your vegetables aside for now.
Put a large pot on the stove on medium heat. After it has warmed up for a bit, add some good olive oil and then add your meat into the pot to brown. once its properly browned, take out the meat but LEAVE the oil and fat in the pot. This will be used for our vegetables.
Sautee your vegetables until softened and aromatic. Once they are translucent, add in some minced garlic followed by the meat that you browned before.
Add a tablespoon or two of tomato paste and mix. Allow to cook for a minute or so.
Crack open your can(s) of San Marzano tomatoes and hand-crush them before adding them to the pot. Fill your empty can(s) with water and add that to the sauce as well.
Add between 2-4 bay leaves depending on size, and leave uncovered to simmer on medium-low for several hours. When the liquid has reduced significantly, add your red wine. Continue to reduce.
Once it is thick, but NOT dry, put it aside.
Make Béchamel-
This is a very simple recipe but it burns if left unattended.
On medium heat, melt one part butter and then add one part flour.
Whisk thoroughly for a minute or so, and then slowly add cold milk, a splash at a time, to loosen it up.
Once the Roux is incorporated, lower the heat and season with salt and a pinch of nutmeg.
Put aside.
Time to Assemble-
Put some Bolognese on the bottom of a lasagne tray.
Noodles, Bolognese, Béchamel, Mozzarella, Parmigiano-Reggiano, REPEAT!
Top it with a heavy layer of cheeses and cover with foil.
Try to avoid letting the foil touch the cheese or it will pull it off when its time to remove.
Bake for 45 minutes and then remove the foil and switch the oven setting to Broil. Broil for 10-15 minutes or until the top is nicely browned and crisp.
My favorite way to enjoy this dish is to pop it right into the refrigerator and save it for the following day. But if you can’t wait, Just allow it to rest for 20-30 minutes.
Cooking is like Jazz, sometimes you have to just feel the rhythm and let it take you where it wants you to go. Lasagne is the best example of that. I can sit here and tell you to weigh out your cheese before you sprinkle it on, but where is the love? That’s not how Nonna would do it. Shred to your heart’s content, make enough sauce for pasta the next day.
Lasagne is a great go-to for parties, weekly meals, or for impressing the special people in your life. It takes love and time and there is a great appreciation for the effort that goes into it. Additionally, making fresh pasta is easy while boosting flavor significantly. Please make this dish with love and share any ideas or input you have!
Some fun facts about lasagne:
While quintessentially Italian, its origins can be traced back to Ancient Greece. The name "lasagne" is derived from the Greek word 'lasanon', which means chamber pot. The Romans borrowed the word as 'lasanum', to mean cooking pot. The Italians used the word to refer to the dish in which what we know as lasagne is made.
Tomatoes were introduced to Europe in the 16th century but were not commonly used in dishes until the 17th and 18th centuries. Therefore, early lasagne recipes did not include tomatoes and were more focused on pasta and cheese.
In 2008, lasagne was among the first dishes to be specially prepared for astronauts on the International Space Station.
