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Restaurant-Style Lasagna

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This Lasagna is what dreams are made of!

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Picture for Restaurant-Style Lasagna

US

original

metric

Ingredients

Pasta

whole eggs

165 grams whole eggs

egg yolk

245 grams egg yolk

by weight low gluten flour

20 oz by weight low gluten flour

Bolognese

pork shoulder

1 lbs pork shoulder

beef chuck roast

1 lbs beef chuck roast

Bacon

½ lbs Bacon

yellow onion

1 yellow onion

carrot or 1/2

1 cup carrot or 1/2

stalk celery or 1/2

1 cup stalk celery or 1/2

garlic

tbsp garlic

tomato paste

tablespoon tomato paste

whole Milk

1 pint whole Milk

chicken stock

1 quart chicken stock

bay leaf

1 bay leaf

spring thyme

1 spring thyme

pepper to taste

pepper to taste

salt to taste

salt to taste

Bechamel

Whole Milk

1 quart Whole Milk

Parmesan

1 cup Parmesan

[roux]

butter + 4oz flour by weight

4 butter + 4oz flour by weight

salt to taste

salt to taste

Marinara

San Marzano Tomatoes

1 quart San Marzano Tomatoes

onion

½ cup onion

garlic paste

2 tbsp garlic paste

tomato paste

1 tablespoon tomato paste

or to taste red chili flake

1 tbsp or to taste red chili flake

Mediterranean oregano

¼ cup Mediterranean oregano

red wine vinegar or to taste

½ cup red wine vinegar or to taste

heavy on the olive oil for cooking

heavy on the olive oil for cooking

salt and pepper to taste

salt and pepper to taste

Step 1

Mix on low for 10 minutes
whole eggs

165 grams whole eggs

egg yolk

245 grams egg yolk

by weight low gluten flour

20 oz by weight low gluten flour

Step 2

See video for step-by-step instructions.

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