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Planet Hollywood LA Lasagne




Source of Recipe


the web


List of Ingredients




The Bolognese Sauce and Stuffing:
4 tablespoons olive oil
1 1/3 pounds Italian sausage
1 1/3 pounds ground beef
4 ounces diced red bell pepper
4 ounces diced red onion
4 cloves garlic -- chopped
16 ounces tomato sauce
12 ounces canned tomato puree
4 ounces grated Parmesan cheese
1 pinch salt
Italian seasoning -- to taste
coarse black pepper -- to taste
panko bread crumbs -- enough to bind
LA Cheese Stuffing:
1 1/2 cups Ricotta cheese
4 ounces shredded Parmesan cheese
3/4 cup shredded mozzarella cheese
1/8 cup panko bread crumbs -- Japanese style
1 tablespoon fresh chopped basil
2 tablespoons fresh chopped parsley
1/4 teaspoon coarse black pepper
1/4 teaspoon granulated garlic
1 teaspoon Italian seasoning
1/4 teaspoon salt
For the La Lasagne:
5 each 9" by 7" pasta sheets -- cook as directed
5 cups prepared tempura batter
2 1/2 cups panko bread crumbs
1 each egg -- mixed with:
1/4 cup water
1 batch LA cheese stuffing
1 batch Bolognese mixture
10 ounces marinara sauce -- your favorite brand
40 ounces 4 cheese sauce -- your favorite brand


Recipe



For the Bolognese Sauce and Stuffing: Saute onions, peppers, garlic in olive oil, add meats and brown ensuring all meat is broken up finely. Drain off all grease. Add tomato puree, tomato sauce, black pepper and salt. Simmer 10 minutes., add Parmesan cheese and simmer 10 minutes longer. Cool mixture in refrigerator at least 2 hours. After cooling add in panko bread crumbs, (just enough to bind), a pinch of salt, Italian seasoning and black pepper. Refrigerate ½ hour.

For the LA Cheese Stuffing:

Mix all ingredients together until well combined and refrigerate.

How To Make the LA Lasagne

Layout pasta sheets and scoop 4 oz. of Bolognese mixture onto pasta sheets spreading evenly leaving a 1 inch lip on top, then spread the cheese mixture on top of the meat mixture in the same manner. Brush the top edge of pasta sheet with egg wash and tightly roll lasagne up and seal. Refrigerate until cold. Take roll and dip in tempura batter and then roll in the bread crumbs until completely coated. Dip each end back into the batter and seal with more bread crumbs. Fry in hot oil at 350 degrees for approximately 8 min.

Carefully remove from oil and place on a cutting board. Slice off both ends of roll and discard. Cut the roll in half and cut each piece on the bias.

Ladle 2 oz. of marinara sauce in the bottom of a large soup bowl. Place lasagne pieces in center of bowl. Top with 8 oz. of 4 cheese sauce and garnish with fresh basil. Serves 5 people.