Imported from YouTube
Rolo’s Two-Sheet Lasagna
A lasagna verde made with spinach-blended pasta sheets, a long-simmered beef bolognese, béchamel, and Parmesan. Instead of many layers, two sheets are scrunched on a preheated sizzle pan and finished in an extremely hot oven to maximize the crispy cheese surface.
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Ingredients
- eggs (Blended with spinach to make the green lasagna dough.)
- spinach (Blended with the eggs for lasagna verde.)
- lasagna dough or pasta sheets (Roll the spinach dough into sheets; two sheets are used in the assembled lasagna.)
- ice water (Used to shock the blanched pasta sheets.)
- ground beef (Cooked almost to the point of crisping.)
- onion powder (Season the beef after it has browned.)
- garlic powder (Season the beef after it has browned.)
- nutmeg (Used to season the beef.)
- black pepper (Used to season the beef.)
- salt (Used to season the beef.)
- mirepoix (Added after removing the beef from the pan.)
- tomato paste (Added to the mirepoix before deglazing.)
- wine (Used to deglaze the pan and reduce.)
- crushed tomatoes (Added to the bolognese before simmering.)
- cream (Simmered with the bolognese.)
- red wine vinegar (Stirred in at the end of the bolognese cooking time.)
- brandy (Stirred in at the end of the bolognese cooking time.)
- fresh garlic (Raw and grated into the finished bolognese.)
- béchamel sauce (Spread over the first pasta sheet.)
- Parmesan cheese (Added over the béchamel and bolognese, then added again on top before baking.)
Steps
- 1
Blend the eggs with the spinach to make the green lasagna dough, following the traditional lasagna verde technique from Bologna.
- 2
Roll the dough into lasagna sheets.
- 3
Blanch the pasta sheets for 1 minute, then transfer them to ice water to shock them and stop the blanching. This leaves them room to finish cooking in the oven.
- 4
Cook the ground beef in a pan almost to the point of crisping.
- 5
Season the beef with onion powder, garlic powder, nutmeg, black pepper, and salt.
- 6
Remove the seasoned beef from the pan.
- 7
Add the mirepoix to the same pan and cook it as the base of the sauce.
- 8
Add the tomato paste to the mirepoix.
- 9
Pour in the wine to deglaze the pan, scraping up the browned bits, and reduce it.
- 10
Return the beef to the pan.
- 11
Add the crushed tomatoes and cream, then simmer the bolognese for 90 minutes.
- 12
At the end of the simmering time, stir in the red wine vinegar, brandy, and raw grated garlic.
- 13
Preheat a sizzle pan so it is hot before assembling the lasagna.
- 14
Place one pasta sheet on the preheated pan and fill it with béchamel, bolognese, and Parmesan.
- 15
Place the second pasta sheet on top and scrunch the assembled lasagna together so the surface has texture for the heat to catch on.
- 16
Add more Parmesan over the top.
- 17
Bake the lasagna in a 750°F oven for 2 minutes, until the top is intensely crisp and cheesy.
Notes
The source does not provide quantities for the ingredients, the exact composition of the mirepoix, or the béchamel recipe. It also does not specify a practical home-oven alternative to the stated 750°F oven.
Nutrition per serving
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