PLANET HOLLYWOOD LA LASAGNA
Source of Recipe
the web
List of Ingredients
BOLOGNESE SAUCE AND STUFFING:
4 oz. diced red onion
4 oz. diced red pepper
4 cloves garlic, chopped
4 tablespoons olive oil
1 1/3 lbs. Italian sausage
1 1/3 lbs. ground beef
1 (16 oz.) jar tomato sauce
1 (12 oz.) can tomato puree
1 tsp. coarse black pepper
4 oz. grated parmesan cheese
bread crumbs
pinch of salt
Italian seasoning
Coarse black pepper
LA CHEESE STUFFING:
1 1/2 lbs. Ricotta cheese
4 oz. shredded parmesan cheese
3/4 cup shredded mozzarella cheese
1/8 cup bread crumbs
1 tablespoon fresh chopped basil
2 teaspoons fresh chopped parsley
1/4 teaspoon coarse black pepper
1/4 teaspoon granulated garlic
1 teaspoon Italian seasoning
1/4 teaspoon salt
TO MAKE THE LA LASAGNA:
5 (9x7-inches each) cooked pasta sheets
5 cups prepared tempura batter
2 1/2 cups bread crumbs
egg wash (1 egg and 1/4 cup of water)
TO SERVE:
10 oz. of your favorite marinara sauce, warmed
40 oz. of 4-Cheese Sauce (store bought), warmed
Fresh basil, chopped
Recipe
BOLOGNESE SAUCE MIXTURE:
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 bread crumbs, (just enough to bind), a pinch of salt, Italian seasoning (to taste) and black pepper. Refrigerate for a half hour.
LA CHEESE STUFFING:
Mix all ingredients together until well combined and refrigerate.
HOW TO MAKE THE LA LASAGNA:
Layout pasta sheets and scoop one fifth of Bolognese mixture onto pasta sheets spreading evenly leaving a 1 inch lip on top, then spread one fifth of 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 lasagna up and seal. Repeat with other four sheets. Refrigerate until cold.
Take one 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 350F for approximately 8 minutes. Carefully remove from oil and place on a cutting board. Slice off both ends of roll and discard.
TO SERVE:
Cut the roll in half and cut each piece on the bias. Ladle 2 oz. of warmed marinara sauce in the bottom of a large soup bowl. Place lasagna pieces in center of bowl. Top with 8 oz. of warmed 4-Cheese Sauce and garnish with fresh basil.
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