Lasagna Assemblage
(Soaring Eagle Casino & Resort)


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Ingredients

Cheese Filling
10 oz Ricotta cheese
3 oz Mascarpone
1/2 cup Romano (shredded)
1/2 cup Parmesan (shredded)
1 tsp Garlic (crushed)
2 tbs Italian parsley (chopped)
2 tbs Basil (chopped)
1/2 tsp Fennel seed (crushed)
Salt and pepper to taste
Meat Sauce
1 lb Italian sausage
2 tbs Italian dry seasoning
1 cup Chicken stock
4 cups Marinara
Marinara Sauce
1/4 cup Garlic (minced)
1 cup Onion (med dice)
2 tbs Olive oil
6 cups Tomatoes (diced)
1 cup Tomato juice
1 tbs Fresh oregano (minced)
2 tbs Brown sugar
Salt and pepper to taste
Bolognese
4 oz Pancetta (diced)
1/2 cup Yellow onions (chopped)
1/2 cup Carrots (chopped)
1/4 cup Celery (chopped)
1 tbs Garlic (minced)
1 Bay leaf
1/4 tsp Ground cinnamon
1/4 tsp Ground nutmeg
1/2 lb Ground beef
1/2 lb Ground veal
1/2 lb Ground pork
1/4 cup Marsala wine
1 cup Marinara
1/2 cup Beef stock
Lasagna
4 5x9 inch Pasta sheets
1 batch Cheese filling
1 batch Italian sausage meat filling
8 slices Fresh mozzarella
For garnish - Bolognese, grilled bread, shredded parmesan cheese and chopped fresh Italian parsley.

Instructions

For Cheese Filling:
Put all the above ingredients in a large bowl and mix well. Season to taste.

For Meat Sauce:
Put sausage, Italian seasoning and chicken stock in a stock pot. Simmer until sausage is fully cooked. Use a whisk to break up the sausage while it is cooking. Once sausage is cooked strain and reserve excess liquid. Cool excess liquid and sausage. Once liquid is cool remove the fat from the top and add the liquid back into the cooked sausage. You can also add the gallon of cold marinara at this time. Label and date then hold until ready to assemble lasagna.

For Marinara Sauce:
Combine garlic, onion, and olive oil in a non reactive heavy bottomed stock pot. Sweat on medium heat. Add diced tomato and tomato juice, bring to a boil then reduce heat and simmer on low heat for 45 minutes. Add oregano and brown sugar and simmer another ½ hour. Chill, date and label and store for up to one week.

For Bolognese:
In a food processor combine diced pancetta the chopped onion, celery, carrot and minced garlic. Pulse the food processor until all ingredients are minced. In a large rondo pan place pancetta and vegetables in cook slowly to render the fat off the pancetta bacon. This should take about 10 minutes. Add in the rest of the meats, bay leaves, cinnamon and nutmeg. Cook meat until done. Make sure to stir meat with a whisk to keep it from clumping. Once meat is cooked add Marsala, marinara and beef stock. Allow to simmer for about 40 minutes then taste and season with salt and pepper.

To Assemble:
Place 2 1/8 cup scoops of the cheese filling in the middle of a pasta sheet. Spread the cheese in a line thru the center of the sheet lengthwise. Put a ¼ cup scoop of the lasagna meat filling and spread that over the cheese. Fold top and bottom edges of the pasta sheet into the center to create a approximate 2.5 inch tube. Place another 1/8th cup scoop of cheese filling a third of the way into the tube from the left. Add a ¼ cup scoop of lasagna meat to the top of the cheese and finish with a slice of mozzarella. Fold the left edge of the tube over there items and repeat with a scoop of cheese then a scoop of meat and top with mozzarella. Fold the right end over the top of this layer and place in baking dish. Repeat until you have used all eight of your pasta sheets. Bake lasagna in a 325 degree oven for 45 minutes. To serve place some hot marinara in the bottom of your serving dish. Place the lasagna on top of the marinara the some hot Bolognese sauce over the top of the lasagna and sprinkle with shredded parmesan and fresh Italian parsley. Add oregano and brown sugar and simmer another 1/2 hour. Chill, date and label and store for up to one week.
 
 
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