Beef and Mushroom Lasagna

Beef and Mushroom Lasagna

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Credit: Martin Breslin, Executive Chef, Harvard University, Cambridge, Massachusetts
The National Culinary Review, June 2015

Ingredients

2-1/3 lbs. ground beef chuck
1 lb. white mushrooms, diced
8 oz. finely diced onion
3¾ oz. diced celery
3¾ oz. diced carrot
½ oz. roasted garlic
15 oz. tomato puree
Tomato paste, to taste
2 oz. chopped fresh parsley
1¼ oz. chopped fresh basil
½ t. kosher salt
½ t. black pepper
40 Barilla whole-grain wavy lasagna strips
10 oz. shredded mozzarella cheese
9 cups marinara sauce (recipe follows)
Chopped parsley, for garnish

Marinara Sauce:
15 oz. finely diced onion
1 cup olive oil, divided
4½ lbs. canned stewed plum tomatoes
15 oz. tomato paste
8 garlic cloves, minced
1¼ oz. chopped fresh oregano
2½ oz. chopped fresh parsley
½ t. kosher salt
½ t. black pepper

Instructions

1. In large pot over medium-high heat, cook beef until lightly browned. Drain fat. Add mushrooms, onion, celery and carrot; cook and stir until onion is soft. Add garlic; stir in. Add tomato puree and tomato paste; bring to a simmer. Stir in parsley, basil, salt and pepper. Taste for seasoning. Stir in marinara sauce. Cool.

2. Parcook lasagna for time indicated on package, about 8 minutes. Drain; drizzle with olive oil. Place lasagna strips on sheet trays or hotel pans in blast chiller. Store in zip-close bags or sealed plastic container; refrigerate.

3. Spray deep hotel pan with canola oil. Place layer of lasagna strips in pan; spread with about 3 cups sauce. Repeat layering lasagna and sauce, ending with layer of lasagna. Scatter cheese on top. Cover with foil sprayed with oil; bake at 350°F until bubbling, browned on top and hot throughout.

4. Cut into 24 servings; garnish with chopped parsley. Serve with additional warm marinara sauce on the side.

For marinara sauce:
In large pot, sweat onion in 5 oz. olive oil for 5 minutes without color. In food processor, working in batches, puree tomatoes, tomato paste, garlic, oregano, parsley and remaining olive oil. Add to onion; simmer 1 hour on low heat. Season with salt and pepper, to taste.

Yield

24 servings

Tags

Beef, Main Dish, The National Culinary Review

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