Prepare the Meat Sauce: In a large pot, brown the Wagyu ground beef and Italian sausage over medium heat. Drain off any excess grease.
Add the Shallot and Garlic to the pot and cook until softened, about 5 minutes. Deglaze the pot with the Dry red wine.
Stir in the San Marzano DOP crushed tomatoes, Tomato sauce, Tomato paste, Italian seasoning, Red pepper flakes, Sugar, Sea salt, and Black pepper. Bring to a simmer and cook for 60 minutes, stirring occasionally.
Prepare the Cheese Filling: In a medium bowl, combine the Whole milk ricotta cheese, Parmigiano-Reggiano cheese, Basil, Egg yolk, and Sea salt. Mix well.
Prepare the Truffle Béchamel Sauce: In a saucepan, melt the Unsalted butter over medium heat. Whisk in the Flour and cook for 1-2 minutes, creating a roux. Gradually whisk in the Whole milk, stirring constantly until thickened. Stir in the White truffle oil, Nutmeg, and Sea salt. Remove from heat.
Cook the Lasagna Sheets according to package directions.
Preheat oven to 375°F (190°C).
Assemble the Lasagna: Spread a thin layer of Meat Sauce in the bottom of a 9x13 inch baking dish. Layer with 3 Lasagna sheets, half of the Cheese Filling, 1/3 of the Truffle Béchamel Sauce, and 1/3 of the Mozzarella di bufala. Repeat layers twice more, ending with a layer of Meat Sauce, the remaining Truffle Béchamel Sauce, and the remaining Mozzarella di bufala.
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until bubbly and golden brown. Let rest for 10 minutes before serving.
Ingredients
8
1 lb450 gWagyu ground beef
1/2 lb225 gItalian sausage-hot
1240 mLShallot-finely minced
4 cloves12 mLGarlic-minced
28 oz790 gSan Marzano DOP crushed tomatoes
15 oz425 gTomato sauce
6 oz170 gTomato paste
1/4 cup60 mLDry red wine
1 tbsp15 mLItalian seasoning
1/2 tsp2.5 mLRed pepper flakes
1 tsp5 mLSugar
1 tsp5 mLSea salt
1/2 tsp2.5 mLFreshly ground black pepper
15 oz425 gWhole milk ricotta cheese
1/2 cup120 mLGrated Parmigiano-Reggiano cheese
1/4 cup60 mLChopped fresh basil
11Large egg yolk
1/4 tsp1.25 mLSea salt
6 tbsp90 mLUnsalted butter
6 tbsp90 mLAll-purpose flour
4 cups960 mLWhole milk
1 tbsp15 mLWhite truffle oil
1/4 tsp1.25 mLNutmeg
1/4 tsp1.25 mLSea salt
99Fresh lasagna sheets
2 cups480 mLShredded fresh mozzarella di bufala
Equipment
Large pot
Medium bowl
Saucepan
9x13 inch baking dish
Instructions
Prepare the Meat Sauce: In a large pot, brown the Wagyu ground beef and Italian sausage over medium heat. Drain off any excess grease.
Add the Shallot and Garlic to the pot and cook until softened, about 5 minutes. Deglaze the pot with the Dry red wine.
Stir in the San Marzano DOP crushed tomatoes, Tomato sauce, Tomato paste, Italian seasoning, Red pepper flakes, Sugar, Sea salt, and Black pepper. Bring to a simmer and cook for 60 minutes, stirring occasionally.
Prepare the Cheese Filling: In a medium bowl, combine the Whole milk ricotta cheese, Parmigiano-Reggiano cheese, Basil, Egg yolk, and Sea salt. Mix well.
Prepare the Truffle Béchamel Sauce: In a saucepan, melt the Unsalted butter over medium heat. Whisk in the Flour and cook for 1-2 minutes, creating a roux. Gradually whisk in the Whole milk, stirring constantly until thickened. Stir in the White truffle oil, Nutmeg, and Sea salt. Remove from heat.
Cook the Lasagna Sheets according to package directions.
Preheat oven to 375°F (190°C).
Assemble the Lasagna: Spread a thin layer of Meat Sauce in the bottom of a 9x13 inch baking dish. Layer with 3 Lasagna sheets, half of the Cheese Filling, 1/3 of the Truffle Béchamel Sauce, and 1/3 of the Mozzarella di bufala. Repeat layers twice more, ending with a layer of Meat Sauce, the remaining Truffle Béchamel Sauce, and the remaining Mozzarella di bufala.
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until bubbly and golden brown. Let rest for 10 minutes before serving.
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