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Martini Lasagne




Source of Recipe


Cameron Mitchell Restaurants


List of Ingredients




Lasagna Meat
1.75 lb.spicy Italian Sausage
1/4 cup Diced Carrots
1/4 cup Diced Onions
1/4 cup Diced Celery
1/2 cup Tomato Paste
2 Tbsp. Garlic minced


Recipe



1. Light sauté sausage breaking it up into small pieces.
2. Add vegetables and continue cooking until soft.
3. Add tomato paste and cook for 5 minuets more.
4. Transfer to the bowl of a food processor. Pulse until the sausage and tomato are well combined and smooth.

Lasagna Cheese
1.5 lb. Ricotta
6 oz. half and half
3 oz. grated Asiago
1.5 oz. grated Parmesan
2 Tbsp. chopped mixed fresh rosemary, sage and oregano

1. Start with ricotta in a large mixer fitted with the paddle attachment.
2. Add the Asiago, Parmesan and herbs. Continue to mix while slowly adding the half and half.
3. Adjust the seasoning and refrigerate.

Lasagna
2 lb. Fresh egg pasta sheets
4 cup lasagna cheese
4 cup lasagna meat
4 cup shredded provolone
4 cup marinara

1. Spray the sides and bottom of a half sheet tray with pan release and cover with one layer of pasta sheets.
2. Spread 1/3 of the cheese mixture over the pasta. Sprinkle with 1 cup of the marinara and evenly place 1/3 of the lasagna meat on the surface of the cheese. Sprinkle with 1c of the provolone.
3. Cover with pasta sheets, press gently and repeat the process twice creating a three level lasagna. Top with the last cup of provolone and marinara. Wrap tightly in plastic wrap and bake at 350 for 45 minuets or until the past seems to rise up in the center of the tray. Allow to set-up for 10 minutes before serving.