Pasta Pasta #3- Lasagna Bolognese
two ways, one for when you're feeling lazy, one for when you have all day in the kitchen. ( BONUS GF + VEGETARIAN options included)
thank you for being here..
Hey Dear Friends,
Happy Super Bowl Sunday to you, and those who celebrate. I have to confess I'm not a football fan, I've tried to enjoy the sport, at least there is always the halftime show.. that's more up my alley. Please don't judge me too harshly on that one. It's not my thing. You probably have been given so many recipes for tailgating you are set, so I have a Lasagna Bolognese for you perfect for Sunday Supper, or whenever you need some comfort food.
I have a sweet spot for Lasagna, I don't make it too often, usually around Christmas, and when I am in the mood to be transported into my childhood nostalgia. It's comfort food really. When I was a girl I grew up in a little town on the east coast called Rochester, NY. To be frank the neighborhood was well.. quite bleak, we were very poor at the time. My father did a good job making us feel quite the opposite.
He would often take general contracting jobs remodeling restaurants. I spent a lot of time learning the ins and outs of these places, the front of house, the kitchen, of course my favorite spot, you get the idea. One summer I got to help set tables for the banquet halls. I mean at 12 years old I thought it was very cool to fold napkins, and taste so many new and exciting things. I was in heaven.
Anyway, we would reap the benefits of his labor and often he was so friendly with the owners that we'd get weekly dinners out at the restaurants on the house. Although I didn't find that part out until I was much older.
One of the Restaurants was a little Italian place called Mr Domonic's, ( I believe it still exists). The main dining area only had a scant amount of tables for folks. There was always a big party in the middle of the room with the tables pushed together, dressed in white tablecloths for good measure. Smoke always filled the air, ( it was the 90s) and kids were able to sit at the bar, or close to it, so ordering endless amounts of Shirley Temples wasn't a problem. Which seemed to hold our hungry bellies at bay for a bit while we waited for our table. Since everyone always knew one another, it was more like you were at your Nona'a for dinner, not a restaurant, a second home.
I'd always order Lasagna, nothing else, it was perfect, I liked it even more than my mothers, and aunts, and all the Nona's- which is like committing a sin, or crime for that matter. It was always served with extra sauce, and if I ran out, we could order more. I am a huge fan of extra sauce. The piece was always extra large, lots of cheese, and ricotta. Of course I could never finish the whole thing, the benefit was it tasted great cold the next day, I promise. When I eat Lasagna now, I can't help but be transported back to those days in restaurants with my father. Now, I am not sure If my lasagna is as good, but I've been chasing those flavor's since I was a girl. Better yet, creating new memories made around the table with my family.
Onto some cooking…
Lasagna Bolognese ( with some modifications for folks)
TIPS and COOKS NOTES:
In the past decade I have become Gluten free, it's solved a ton of my health issues. Most of the recipes I create are GF or naturally GF, if you aren't gluten free you can make this recipe using regular pasta, just know the cooking times will need adjusting, so look at the package directions and you won't fail.
Also, I used Bolognese sauce here, if you are vegetarian, SWAP it For SIMPLE tomato Sauce either homemade or store bought ( RAO's make a fab marinara. )
GLUTEN FREE PASTA I LOVE: click on the names they have links
The package says you don't have to blanch the GF noodles, I do blanch for 1-2 min, + pat dry with paper towel before assembling. I feel it helps the lasagna from drying out, but either works.
If you are feeling lazy, like I do sometimes, you can swap the Bechamel for Creme Fresh, that is a Jamie Oliver trick I learned and it tastes just as good, just don't be shy with it. If you like to use traditional bechamel, Lidia Bastianich makes a great one.
Lasagna Bolognese
serves 4-8
TOOLS NEEDED: Tin foil, an ovenproof dish 8x12, cheese grater, dutch ovens, and pots.
INGREDIENTS:
For Bolognese sauce:
2 slices thick cut all natural bacon
EVOO
1 pat of butter
1-2 small red chilies, thinly sliced, de- seeded (if you want less spicy)
2-3 cloves of garlic thinly sliced
2 medium white onions chopped
1 carrot, grated and then finely chopped
2 celery stalks chopped
1 pound ( combo beef + pork )
2 - 3 heaping tsp dried oregano
½ -2 tsp freshly ground nutmeg
1 bottle of dry red wine , Chanti,
1 can 28 oz san marzano crushed tomatoes
1 tube of tomato paste
1 bay leaf + sprig of fresh thyme bunched together wrapped with string
1 oz pecorino romano freshly grated
1 oz parmesan cheese freshly grated ( plus more as needed)
1 bunch fresh basil
kosher sea salt + fresh ground pepper to taste
For the Lasagne:
8-12 ounces dried GF lasagna sheets ( or regular )
2-3 cups crème frâche (room temp)
4-6 ounces grated parmesan cheese
1 large ripe heirloom tomato sliced ( use serrated knife for best results)
1 fresh mozzarella ball ( optional)
Bunch fresh basil
METHOD:
First make your sauce.
unless skip this step and use RAO's - could make another day.
1. In a large dutch oven, put your bacon in the cold pan + heat up on medium heat. When crisp, transfer over to a paper towel and pat dry. Set aside.
2. In the same pan on medium heat, add a pat of butter + EVOO. Toss in your chilies and garlic. Once they are fragrant, add your carrot, celery, and onions. Salt and pepper to taste. Cook until the veggies are soft +clear. ( about 6-8 min) . Chop up your cooked bacon, and add back to the pan.
3.( In the same pan), add in your ground meat, break up with a wooden spoon. Add salt and pepper , plus your dried oregano to the meat. Give it all a good mix, so your veg + meat combines. Brown for a bit, and deglaze with red wine. ( a good splash or two)
4. Add your tomatoes, and 1 tablespoon of the tomato paste. Fill the tin with 1 ⁄ 2 cup water and clean out the remaining tomato juices into the pan. Add 4-5 ounces of your red wine,give it all a good stir. Add in your ground nutmeg, to taste, and then your bunch of fresh herbs. Bring to a bubbling boil, scraping the bottom, then reduce heat, and simmer on low for 30 min -to 12 hours. Really depending on your preference, the longer the sauce cooks, the richer the sauce will get.
TIP: When you are ready to finish the sauce off, take out the wrapped herbs, add salt and pepper to taste. Add your 2oz parm + pecorino to the sauce just before making your lasagna.
Make the LASAGNA :
1. Preheat your oven to 375 F . Boil some water in a pan, season with salt and EVOO, add all your lasagna sheets to blanch, 1-2 min if GF- 3-4 min if reg pasta. Drain and pat dry with paper towels to absorb excess water.
Spoon 1⁄3 of your bolognese into the bottom of an ovenproof stoneware dish, then place a layer of lasagna sheets. Follow with over a third of a dollop crème frâiche, (good enough to coat the whole sheets) . Add a layer of your parmesan cheese. Repeat with another layer of bolognese sauce, then noodles, creme fresh + cheese, two times more. keep repeating until the last layer is finished with creme fresh, + cheese. Optionally, can break apart your mozzarella ball and scatter on top.
Scatter the sliced tomato, and gently tear off basil to top with. I also like to drizzle with olive oil, salt + pepper. Cover with aluminum foil, bake for 30 min, and then bake for another 15-20 min uncovered, until the cheese is golden and bubbly.
Put on a cooling rack,let sit for 30 min until cut open. Serve with a green punchy salad. Enjoy!
FULL PRINTABLE VERSION HERE:
Wonderful photos, story, and recipe. I can't resist trying it! 🙏
Oh my goodness Nicole, I am originally from Rochester, NY too!!! My sisters both live there (they own hair and nail studios). Mr Domonic's is still there, we got take out when I visited. It's wild how small the world is sometimes❤️ xo Carla