21 Layer Lasagna
By: @forkthepeople
Made With:
Every lasagna is built on layers, from the ragu to the pasta and the bechamel to the cheese, stacked again and again. Always delicious, but it’s a bit of a time commitment. That’s where Gourmet Garden comes in. Their pastes and herbs stay fresh for weeks and make adding flavor simple and weeknight-friendly, without all the knife work. Recipe and Photo Credit: @forkthepeople
Every lasagna is built on layers, from the ragu to the pasta and the bechamel to the cheese, stacked again and again. Always delicious, but it’s a bit of a time commitment. That’s where Gourmet Garden comes in. Their pastes and herbs stay fresh for weeks and make adding flavor simple and weeknight-friendly, without all the knife work. Recipe and Photo Credit: @forkthepeople
Key products
Instructions
Instructions
- For Ragu, heat oil in 4-quart saucepot on medium heat. Add carrots, celery and onion; cook and stir 5 minutes or until softened. Stir in tomato paste and Garlic Paste; cook 1 to 2 minutes until tomato paste begins to brown and caramelize, stirring frequently. Add ground beef. Cook and crumble. Add black pepper and salt to taste.
- Add milk. Bring to a boil and reduce for 5 to 10 minutes. After the milk is reduced, add wine. Bring to a boil and reduce for 5 to 10 minutes. Add tomatoes and chicken stock to saucepot. Reduce heat to low and simmer for 3 to 4 hours. Stir in Basil.
- Meanwhile, for the Bechamel, in a medium saucepan, melt butter, add in bay leaves and stir for 1 minute. Whish in flour. Cook and stir for 2 minutes. Stir in Roasted Garlic Paste. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce reaches desired thickness. Season with nutmeg, black pepper and salt.
- Preheat oven to 375°F. In a 13x9-inch baking dish, cover the bottom of dish with a layer of Ragu. Top with lasagna sheets. Top with another layer of Ragu and a layer of Bechamel. Sprinkle with mozzarella and Parmesan. Repeat process for remaining ingredients.
- Cover with foil and bake for 35 to 45 minutes. Remove foil, broil till the top is golden brown and bubbling. Sprinkle with Basil. Let cool for 20 minutes before serving.
