Ultimate Lasagna

Three of my favorite Lasagna's the Ultimate Comfort Food

Seafood lasagna is a luxurious dish when made with premium seafood. I prepare it with layers filled with crab, shrimp and scallops or lobster meat. I also use lobster sauce and Alfredo sauce along with spinach as well. In this image I presented it on a bed of sauteed spinach, and a chunky tomato sauce garnished with blistered split cherry tomatoes. As with all cooking, use the highest quality ingredients and proper culinary techniques to obtain the best results.

The third type of lasagna is my version of Lasagna ala Romana it features layers of ruffled lasagna pasta sheets with alternate layers of Bolognaise (tomato meat sauce) topped with 4 to 5 cheeses. I Normally use Ricotta, fresh Mozzarella (or Buffalo Mozzarella), Provolone, full fat grated Mozzarella and Parmesan. I also like to use fresh basil and oregano cut fresh from our garden. 

When I serve the lasagna, I often top it with Alfredo sauce which is basically a garlic, white wine flavored béchamel finished with Parmesan.

Alfredo sauce made with a béchamel base is typically used on pasta buffets instead of the ala minute reduced heavy cream version used for ala carte dishes. The heavy cream version, it not practical for uses in buffets or pasta stations due to the expense of highly reduced heavy cream. Topping the lasagna when served with alfredo sauce adds more flavor and moisture to the lasagna making it even more special when served. Below is my recipe for a small batch of tomato/Bolognaise sauce and a larger batch of Alfredo. They can both be scaled up or down for uses in different applications.

In Italy there are many regional types of lasagnas with variations for how they are prepared, depending on the chefs who make them. Sometimes I make my own pasta sheets and other times I use good brands of dry of pasta sheets. It all depends on the amount of time and effort that I want to expend in the process.

One tip to present lasagna in an upscale presentation is to first cool it after baking. Once cold it can be cut it in clean portions prior to reheating. This way of presenting them is much more appealing. I also like to use more sauces and garnishes when serving it to further enhance the presentation. See my opening image in this post.

Lasagna just like many other classic well-known dishes can be great or mediocre. To make the best lasagna use your own sauces, procure top quality ingredients and seek out or grow your own heirloom tomatoes and herbs in order to achieve the best results.

Tomato Sauce

Yield: 1 quart

1 qt                             Tomato Concasse or canned diced tomatoes

½ cup                         Onion, Chopped fine

1 Tbl                          Garlic, Chopped fine

3 Tbl                          Olive Oil

1 Tbl                          Flour

1 Tbl                          Balsamic vinegar

2 tsp                           Sugar

2 tsp                           Thyme leaves, fresh

1 tsp                           Oregano, fresh chopped

2 tsp                           Basil, Chiffonade

1 tsp                           Kosher or sea salt

½ tsp                          Black pepper

1.    Sautee onion and garlic in olive oil until translucent

2.    Add the flour and stir in

3.    Add the tomato concasse or canned diced tomatoes

4.    Add the rest of the ingredients

5.    Cook down to the desired constancy

Puree if desired.

Note- If using fresh tomatoes that are not ripe and juicy. May need to add 2 tablespoons of tomato paste.

Bolognaise Sauce

8 oz                            Ground Beef

8 oz                            Ground Pork or Italian Sausage

1 TBL                        Olive Oil

1 cup                          Milk (Scalded)

1 quart                        Tomato sauce

Salt and Black pepper as needed

1.    Sautee the ground beef and pork in the olive oil

2.    Season with salt and pepper to taste while cooking

3.    Drain any excess fat

4.    Add the tomato sauce and bring to a light boil

5.    Reduce heat to simmer and add the scalded milk

6.    Cook down to consistency and serve with pasta

7.    Adjust seasoning if needed. 

Alfredo Sauce

Yield 6 quarts

(Large batch- béchamel based version)

Ingredients

¼ cup                                     minced garlic

1 cup                                      clarified butter

1 ¼ cups                                 bread flour

5 qts                                       half and half, hot

2 cups                                     white wine

2 cups                                     Parmesan cheese, grated

½ cup                                     Parsley, chopped

To taste                                  Salt and white pepper

Optional                                Nutmeg to taste

Method

1.    Sautee garlic in butter, add flour and make a roux

2.    Cook for 10 minutes over low heat while stirring frequently

3.    Reduce wine by ¼ add to roux with hot half and half. Whisk until smooth

4.    Reduce heat and simmer for 15 minutes

5.    Add Parmesan cheese, parsley and salt and pepper

6.    Strain and serve.