Main Course

Crispy Lasagna

February 15, 2017

This is what late night Lasagna dreams are made of. Crispy…Lasagna…all day…every day. You know that special crunchy edge of the lasagna that everyone fights for…..well, I fixed the problem by making every square inch of this Lasagna as crispy and as crunchy as I could because of freshly made pasta fried-to-perfection.. It turned out exactly how I wanted and the texture of the lasagna was a perfect blend of crispy and tender bites packed with melted cheese and sticky tomato sauce amazingness! Go try this now and make those late night foodie dreams come true.

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Begin making a simple bolognese by bringing a sauce pot to high heat, adding a drizzle of olive oil…

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…3 tbsp of minced onion…

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…and 1 clove of minced garlic.Screen Shot 2017-02-15 at 5.09.18 PM
Add in 1/4 lb of ground beef and give this a little mix.

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Allow to brown for 1 minute, or until it just begins to crisp up.

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As it begins to caramelize season with salt & pepper.

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Add 2 tbsp of chopped basil…

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…1/2 cup of sherry wine…

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…and 3 tbsp of tomato paste.

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Give this a good stir and allow to simmer while you prep—adding in a splash of water as needed.

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While that simmers, add 1 egg yolk…

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…2 tbsp of olive oil…

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…1/2 cup of water…

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…1 tsp of salt…

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 …1/2 cup of bread flour and 1/2 cup of all purpose flour to a food processor.

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Blend on high until it forms a mealy and sticky dough.

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Add water as needed.

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Transfer the mixture to a working surface.

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Kneed it into an elastic ball of dough.

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Using a pasta machine begin to roll out the dough, starting with the thickest setting…

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…and going smaller to the desired thickness of your lasagna noodles.

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Once rolled, cut the pasta sheet into 5-6 pieces that are the same size as the personal baking dish your are using.

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Cover the cut noodles with a damp towel until needed.

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In a medium sauce pan on low heat add 3 cups of whole milk…

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…and 2 tsp of salt.

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Once the mixture begins to bubble add the juice of one lemon, give a good mix, and remove from the heat for 10 minutes to thicken up.

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Strain the ricotta mixture over a cheese clothe to remove the excess liquid.

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 Give the clothe a few squeezes to drain.

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Transfer the ricotta to a small bowl and give it a good stir.

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Add in some freshly grated parmesan…

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…a hearty helping of shredded mozzarella…

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…2 tbsp of fresh basil…

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…a pinch of salt and pepper to taste.

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Give this a solid mix and set aside.

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Begin frying your pasta sheets by filling a large pan 1/5th way up with canola oil and bringing it to 350°F.

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Fry the sheets of pasta until they are a solid golden brown…

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…flipping so each side can cook.

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Transfer to a towel to drain.

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Repeat the process until the noodles are all fried up.

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In a small baking dish, begin layering the lasagna with a few spoonfuls of the bolognese…

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…a fried lasagna noodle…

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…a few spoonfuls of the fresh 3-cheese ricotta…

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…more of the bolognese sauce…

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…a handful of shredded mozzarella…

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…and top with a fried noodle.

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Repeat this process until the desired number of layers are reached—ending with the mozzarella.

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Bake at 400°F for 10-12 minutes, or until the top begins to turn golden.

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Top the home made crispy lasagna with some fresh parmesan cheese…

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…and a few basil leaves.

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Add a sprinkle of chili flakes and all that’s left to do is ENJOY!

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Crispy Lasagna

Crispy Lasagna

Ingredients

  • Pasta:
  • 1/2 cup bread flour
  • 1/2 cup all purpose flour
  • 1 egg yolk
  • 1/2 cup water
  • 2 tbsp olive oil
  • 1 tsp salt
  • Bolognese:
  • 1/4 lb ground beef
  • 3 tbsp tomato paste
  • 1/2 cup sherry wine
  • 3 tbsp minced onion
  • 1 clove minced garlic
  • 2 tbsp chopped basil
  • 2 tbsp olive oil
  • salt & pepper
  • Ricotta:
  • 3 cup whole milk
  • Juice of one lemon
  • 2 tsp salt

Instructions

  1. Begin making a simple bolognese by bringing a sauce pot to high heat, adding a drizzle of olive oil, 3 tbsp of minced onion, and 1 clove of minced garlic. Add in 1/4 lb of ground beef and give this a little mix. Allow to brown for 1 minute, or until it just begins to crisp up. As it begins to caramelize season with salt & pepper. Add 2 tbsp of chopped basil, 1/2 cup of sherry wine, and 3 tbsp of tomato paste. Give this a good stir and allow to simmer while you prep—adding in a splash of water as needed.
  2. While that simmers, add 1 egg yolk, 2 tbsp of olive oil, 1/2 cup of water, 1 tsp of salt, 1/2 cup of bread flour, and 1/2 cup of all purpose flour to a food processor. Blend on high until it forms a mealy and sticky dough. Add water as needed. Transfer the mixture to a working surface and kneed it into an elastic ball of dough. Using a pasta machine begin to roll out the dough, starting with the thickest setting and going smaller to the desired thickness of your lasagna noodles. Once rolled, cut the pasta sheet into 5-6 pieces that are the same size as the personal baking dish your are using. Cover the cut noodles with a damp towel until needed.
  3. In a medium sauce pan on low heat add 3 cups of whole milk and 2 tsp of salt. Once the mixture begins to bubble add the juice of one lemon and remove from the heat for 10 minutes to thicken up. Strain the ricotta mixture over a cheese clothe to remove the excess liquid. Give the clothe a few squeezes to drain. Transfer the ricotta to a small bowl and give it a good stir. Add in some freshly grated parmesan, a hearty helping of shredded mozzarella, 2 tbsp of fresh basil, a pinch of salt, and pepper to taste. Give this a solid mix and set aside.
  4. Begin frying your pasta sheets by filling a large pan 1/5th way up with canola oil and bringing it to 350°F. Fry the sheets of pasta until they are a solid golden brown, flipping so each side can cook. Transfer to a towel to drain and repeat the process until the noodles are all fried up.
  5. In a small baking dish, begin layering the lasagna with a few spoonfuls of the bolognese, a fried lasagna noodle, a few spoonfuls of the fresh 3-cheese ricotta, more of the bolognese sauce, a handful of shredded mozzarella, and top with a fried noodle. Repeat this process until the desired number of layers are reached--ending with the shredded mozzarella. Bake at 400°F for 10-12 minutes, or until the top begins to turn golden.
  6. Top the home made crispy lasagna with some fresh parmesan cheese, a few basil leaves, and a sprinkle of chili flakes. All that’s left to do is ENJOY!
http://www.byrontalbott.com/crispy-lasagna/

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| Top Left: Food Processor | Top Middle: Boos Cutting Board | Top Right: Mixing Bowl Set |

| Bottom Left: All-Clad Pan | Bottom Middle: Pasta Machine | Bottom Right: Iron Clad Baking Dish |

 

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  • Alex G March 11, 2017 at 6:16 am

    Byron,
    I tried to make this recepie but the lasagna sheets came out sogy. I admit that I didn’t make fresh lasagna sheets, I bought them. But that isn’t going to make that big a difference. I used tomato sauce instead of tomato paste and maybe the minced beef and tomato was too liquidy?

    Would appreciate your guidance on this one master yoda!

    Thanks