Sotto's Lasagna Bolognese
Meal • Á La Carte Pan
Sunday Supper w/ Sixteen Brick garlic bread, mista salad, & brown butter chocolate chip cookies
SERVES 4 • OVEN • 120 MINUTES (MEAL), 90 MINUTES (PAN)
What to know before you begin...
If your lasagna has been in the fridge, it has to temper for 1 hour. You want it to be the same temperature all the way through. If it goes in straight from the fridge, the outside will burn while the inside is still cold. So please give yourself enough time.
You must let the lasagna rest after you pull it from the oven for a minimum of 15 minutes! If you cut into right away, the layers will fall apart & it will be a mess. Resist the urge and wait...it will be worth it, I promise!
Cookie dough should be refridgerator temperature or warmer going into the oven. Keep in the fridge & pull out 10 minutes before you put it into the oven.
ALL OVENS ARE DIFFERENT
You know your oven better than we do. Our recommended time & temperature are simply suggestions. Your goal is for the lasagna to be hot in the middle, crispy puffed edges, & lightly browned on top. Not so hot it breaks the bechamel, but hot enough to puff the layers.
Step 1Remove the plastic lid & temper your pan of lasagna on the counter for 1 hour before cooking. Preheat the oven to 450º & prepare to cook on the middle rack. While the oven is preheating, unpack all your "mise en place" (ingredients).
Step 2Place the foil-covered pan on a sheet tray in the oven on the middle rack for 20-25 minutes. Carefully remove the foil & bake uncovered for another 10 minutes, or until golden. You know your oven best; cook time may vary.
Remove the lasagna from the oven & let it rest for AT LEAST 15 MINUTES, preferrably on a cooling rack.
While the lasagna is resting, place the foil-wrapped garlic bread on a sheet tray in the oven for 10-15 minutes. Remove from the oven & drop your oven temperature down to 350º.
Combine the shaved vegetables with the salad greens in a large bowl & toss with the salad dressing until evenly coated. Slice the lasagna & scoop carefully onto plates. Garnish the lasagna with parmigiano, slice up the warm garlic bread & open lots of wine! Enjoy!
Place the cookies on a sheet tray in the oven on the middle rack for 12-15 minutes or until just cooked through. DO NOT OVERCOOK! You want just crispy edges & soft in the middle. Remove from the oven & let the cookies cool on the pan for 5 minutes, but definitely eat while warm!
Á La Carte Pan Instructions
Temper your pan of lasagna for at least 1 hour before cooking. Preheat oven to 450º & prepare to cook on the middle rack. Place the foil-covered pan of lasagna on a sheet tray in the oven for 20-25 minutes. Carefully remove the foil & place the uncovered pan back in the oven for 10 minutes. You know your oven best; cook time may vary, but you're looking for golden cheese on top. Remove from the oven & let rest for AT LEAST 15 minutes. Garnish with parmigiano before slicing & serving.