How NYC's Best Lasagna is Made
Recipe Overview
Overview
This lasagna recipe takes a creative spin on the classic dish, incorporating vibrant spinach pasta that not only adds color but also a unique flavor. The chef emphasizes the importance of using a grinder for the meat and spices, which enhances the overall richness of the Bolognese sauce. The layering process is crucial, and the use of a piping bag for the béchamel ensures even distribution across the layers.
One of the standout techniques is blanching the lasagna sheets before assembly. This step not only pre-cooks the pasta slightly but also helps achieve that perfect texture when baked. The chef’s attention to detail, such as ensuring the pasta is oiled to prevent sticking, showcases a level of care that elevates this dish.
The final result is a lasagna with crispy edges and a gooey, creamy interior, making it a delightful centerpiece for any gathering. The combination of flavors from the rich Bolognese and the smooth béchamel, topped with a dusting of nutmeg, creates a comforting yet sophisticated dish that is sure to impress.
Recipe Details
Steps & Tips
Cube beef into small pieces for grinding.
Grind black pepper, onion powder, garlic powder, and nutmeg with the beef.
Brown the ground beef in a hot pan with oil until fat renders.
Tip: Create lots of browning on the beef and the bottom of the pan for flavor.
Remove ground beef and add vegetables to the pan.
Stir in tomato paste to encourage browning.
Deglaze the pan with white wine.
Add heavy cream and crushed tomatoes to the sauce.
Let the sauce simmer on low heat for about 90 minutes.
Tip: Use white wine for deglazing to add acidity that complements the sauce.
Tip: Taste and season the sauce using your stirring implement to avoid cross-contamination.
Combine Caputo flour and semolina for the spinach dough.
Blend spinach and eggs to make a bright green dough.
Tip: Blend spinach and eggs quickly to prevent the spinach from losing color.
Knead the dough into a tight ball and let it rest overnight.
Roll out the rested dough using a pasta machine.
Cut the rolled dough into 6 by 9 inch lasagna sheets.
Blanch the lasagna sheets in boiling water for a short time.
Tip: Blanch lasagna sheets to speed up cooking time in the oven.
Oil the lasagna sheets to prevent sticking.
Tip: Oil both sides of the lasagna sheets to prevent sticking.
Melt equal parts flour and butter to create a béchamel.
Gradually add milk to the béchamel until smooth.
Tip: Cut onions thinly to enhance their flavor in the sauce.
Strain the sauce to remove onion pieces.
Tip: Use a piping bag for the bamel to ensure even distribution.
Layer béchamel, bolognese, and parmesan in hotel pans.
Tip: Create peaks and valleys in the lasagna for a crispy top.
Bake the assembled lasagna in a preheated oven.
Tip: Preheat serving plates to keep the lasagna hot when served.
Top the baked lasagna with fresh parmesan, salt, and nutmeg.
Carefully remove the lasagna from the tray and cut into portions.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Chia Egg
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using a grinder for spices and meat ensures a more flavorful Bolognese sauce.
- •Blanching the lasagna sheets helps speed up the cooking process.
- •A high oven temperature creates crispy edges on the lasagna.
- •Nutmeg is a traditional ingredient in béchamel sauce, adding warmth to the flavor.
