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Lasagne, But Make it Fashion

This ain't your Nonna's lasagne, but it should be. Featuring a classic Bolognese ragú, fried semolina pasta, whipped ricotta, and a bright salsa verde, this recipe is optimized for maximum contrast, complex flavor, and unique presentation. It's also probably the fastest homemade lasagne recipe ever. You're welcome.

The ragú takes the longest here, and you can easily accomplish the other components while it's simmering away so that the final dish can be served just after the ragú is done reducing. I've laid out the steps in an order that should help you accomplish that.

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Yield

4 servings

Time

About 3 hours total (2 hours active)

Ingredients

800gcanned whole tomatoes500gneutral oil400gground beef (~15% fat)400gricotta200gground pork200gwhole milk200gwhite wine160gsemolina flour100gyellow onion100gcelery100gcarrot100gheavy cream80gwater80gparsley80golive oil50gbutter40gred wine vinegar32gcapers8ggarlic

Instructions

1Sweat Soffritto
100gyellow onion100gcelery100gcarrot50gbutter

Dice carrots, onion, and celery.

Add butter to a large, heavy-bottomed pan over low flame just until it melts.

Add diced vegetables and sweat until translucent.

2Simmer Ragú
800gcanned whole tomatoes400gground beef200gground pork200gwhole milk200gwhite wine

Add meat to the pan and continue cooking at a low simmer until pan is almost dry, stirring every 4-5 minutes. This should take about 20-30 minutes total.

Repeat this process with the milk, then again with the wine.

Repeat the process one last time with the tomatoes, breaking them apart as they cook. When the pan is almost dry again, salt to taste.

3Make pasta dough
160gsemolina flour80gwater

While your ragú is simmering, add flour to a mixing bowl and incorporate water with your hands (you may need to add slightly more flour or water depending on consistency).

Rest the dough in a covered bowl for 30 minutes.

4Whip Ricotta
400gricotta100gheavy cream

Combine ricotta and heavy cream in a container and either whisk or blitz with an immersion blender until smooth and consistent. Salt to taste.

Pour whipped ricotta into a ziploc or piping bag and place in the refrigerator to chill. You want this cold at serving time.

5Salsa Verde
80gparsley80golive oil40gred wine vinegar32gcapers8ggarlic

Remove stems from parsley and combine all ingredients in a food processor. Pulse until ingredients are a consistent coarse mince and vinegar and oil emulsify.

6Fry lasagne
If you're using a cookie cutter... it can kinda be whatever shape you want.

Roll out your pasta dough on a lightly-floured surface (or a pasta machine) to about 2mm, then cut pasta into ~7.5cm squares with a knife or cookie cutter.

Repeat the process with the leftovers until all pasta is used. You should end up with at least 20 squares.

Poke a bunch of small holes in the pasta with the tines of a fork to prevent them from inflating while frying.

Add oil to a skillet and heat to 180°C/350°F. Fry pasta 4-5 pieces at a time until golden-brown then drain them on a drying rack or paper towel.

7Plate + Serve

Spoon ragú onto 4 plates.

Cut a small hole in the corner of your ziploc/piping bag and pipe the ricotta evenly onto a piece of fried lasagne. Alternate layers of pasta and cheese until you have 4 layers of cheese between 5 pieces of pasta.

Repeat until you have four lasagne/ricotta cubes.

Stand them up on the ragu with the stripes going vertically. Spoon salsa verde over the top, perpendicular to the direction of the stripes.

Serve.