Baked Lasagne Bolognese
By: Ahmad Overton
Published: Tuesday, November 2, 2010 - 8:30pm

Ingredients




4 oz Ricotta Cheese, grated
1 ounce Parmesan Cheese, grated
8 ounces Mozzarella Cheese, grated
1 each Egg, Yolk only
2 sprigs Italian Parsley, chopped
As Needed Kosher Salt
As Needed Black Peppercorns, ground
4 ounces Dry Lasagna Pasta
3 cups Bolognese Sauce
Bolognese Sauce
2 ounces Olive Oil
1/4 each Yellow onion, small ciseler
1/2 each Carrot, small dice
1 each Clelery, small dice
4 each Roma Tomato, Diced
4 oz Tomato Paste
As Needed Kosher Salt
As Needed Black Pepper
4 ounces Ground Beef
3 oz Red Wine
2 sprigs Thyme
2 sprigs Oregano, minced
1 each Bay Leaf
2 ounces Heavy Cream
1 ounce Pancetta
1 each Cinimon Stick

Preparation

1 Bring a pot of salted water to a boil. 2 Next add the pasta and cook until al dente. 3 Remove pasta from the water, then shock in an ice water bath. 4 Mix the egg yolk with the ricotta, mozzarella, and the herbs the season 5 Assembly 6 Cut the pasta to fit the pan. 7 Then put some of the sauce on the bottom of the pan. 8 Next put some pasta on top. 9 Add some cheese. 10 Then some pasta. 11 Then some cheese. 12 Then a some pasta. 13 Then some sauce. 14 Then some Pasta. 15 Then The rest of the sauce. 16 Cover with foil and put in a oven at 350 degrees, and bake for an hour.