Lasagne Bolognese
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Rocco DiSpirito’s Lasagne Bolognese Ingredients: Directions: • ½ tablespoon extra virgin olive oil 1. HEAT the olive oil in a large nonstick skillet over medium-high heat. Season the ground beef with salt and pepper, and once the oil is smoking, add the beef • 4 ounces 96% lean ground beef, such as Laura’s Lean to the skillet. Brown the beef on one side about 2 minutes, then break it up with a spoon and add half the torn basil, followed by the chopped tomatoes. Bring • Salt the sauce to a simmer and cook about 1 minute. Set aside. • Freshly ground black pepper 2. STACK the zucchini in 4 equal piles, place each pile on a microwave-safe plate, • 20 leaves fresh basil, torn into and cook in the microwave on high for 1 minute. Flip each stack over and cook bite-sizepieces on high for another minute, then set aside. • 2 ½ cups no fat, sodium, or 3. ADD 1 tablespoon of milk to a small bowl and mix with the arrowroot. sugar added chopped tomatoes, Add the remaining milk to a small saucepot and bring to a simmer over high such as Pomi heat. Add the arrowroot mixture and whisk until thickened, about 30 seconds. • 1 large zucchini, about 1 pound, Turn off the heat and add all but 2 tablespoons of the Parmigiano and whisk into cut lengthwise into ribbons ⅛ inch the sauce until smooth. Season with salt and pepper and set aside. Spoon a thin thick to make 8 ounces of ribbons layer of Bolognese sauce onto the bottom of a microwave-safe 8 x 8 x 4-inch dish, then place two lasagna sheets over the top, pressing down on the sheets • 1 cup skim milk until they break and naturally fit in the bottom of the dish. Add a thin layer of • 1 ½ tablespoons arrowroot Bolognese, then drizzle a thin layer of the white sauce on top. Place a third of the remaining basil leaves over that layer, then add a layer of zucchini ribbons on top. • 2 ounces Parmigiano-Reggiano, Season with salt and pepper. grated • 4 ounces organic whole wheat, 4. REPEAT the previous layering sequence. Fill in any bare spots with half a no boil lasagna, about 6 ½ sheets, sheet of pasta, breaking into pieces where necessary. such as Delallo 5. PLACE the last 2 remaining lasagna sheets on top and spoon the remaining Bolognese over that; then cover with a final layer of zucchini and basil leaves. Season with salt and pepper. 6. TOP with the remaining white sauce, then sprinkle the remaining Parmigiano over the entire surface of the lasagna. 7. TIGHTLY cover the dish with plastic wrap and cook in the microwave on high until the pasta is cooked, about 15 minutes. Remove the plastic wrap and broil until brown, about 1 minute. Remove the lasagna from the broiler and let rest for 5 minutes. 8. NOTE: Rocco loves a rich rectangular slab of lasagna, and once you’ve had a lasagna Bolognese made in Italy as Lucia Ercolano makes hers, it’s hard to imagine it any other way. Rocco had to work to maintain those flavors, so he kept an element of the cream but saved calories by using two layers of zucchini instead of all pasta. So you can now eat a healthy, soul satisfying lasagna with only a fraction of the typical calories. Before: Fat - 68 / Cal - 1170 After: Fat - 9.5 / Cal - 307.