DTDinner Table

Hotel-Pan Lasagna (Ragu + Bechamel)

Noch nicht übersetzt; es wird Englisch angezeigt.

servings

  • Ragu

    3-4 tbsp olive oil
  • 3-4 large onions - finely chopped
  • 14 cloves garlic - minced
  • 1.4 kg vegan mince - about 3 lb; original uses 400 g for 6 servings
  • 2 carrots - medium, finely diced
  • 3 celery stalks - diced
  • 3 marinara or crushed tomatoes - large jars, 72-84 oz total
  • 2 cups vegetable stock (≈480 mL) - approximate
  • 3-4 tbsp tomato paste
  • Salt and pepper - to taste
  • Italian herbs - to taste

  • Bechamel

    2½ cups butter (≈567 g)
  • 2½ cups flour (≈300 g)
  • 5 qt whole milk (≈4.7 L) - about 1.25 gallons
  • 1⅔ tbsp salt
  • 2 tsp nutmeg - optional but recommended

  • Pasta

    18-24 lasagna sheets - about 3-4 layers per hotel pan; par-boil if not no-boil

  • Assembly and cheese

    Mozzarella - shredded, for the layers and a heavy top
  • Parmesan - grated, for the top

Instructions

Ragu

  1. Saute the chopped onion in the olive oil until soft.
  2. Add the garlic and cook until fragrant.
  3. Add the vegan mince and brown well.
  4. Stir in the diced carrot and celery.
  5. Add the crushed tomatoes, tomato paste, and vegetable stock; season with salt, pepper, and Italian herbs.
  6. Simmer 20-30 minutes until thick.

Bechamel

  1. Melt the butter in a large pot over medium heat.
  2. Whisk in the flour and cook 5-7 minutes until pale golden, not browned.
  3. Slowly whisk in the warm milk.
  4. Simmer, whisking, until it coats a spoon but stays pourable. Season with salt and nutmeg and keep warm.

Pasta

  1. Par-boil the lasagna sheets 4-5 minutes (skip if using no-boil). Lay them flat and keep lightly oiled so they don’t stick.

Assembly (per hotel pan)

  1. Spread a thin layer of ragu across the bottom of the pan.
  2. Repeat this cycle about 3 times: noodles (full coverage), a bechamel drizzle ladled evenly, a ragu layer, then a sprinkle of mozzarella.
  3. Finish the top with noodles, a thick bechamel layer (no ragu), then a heavy layer of mozzarella and parmesan. The pan should sit about 1/2 to 3/4 inch below the rim.

Bake

  1. Cover tightly with foil and bake at 375°F (190°C) for 50-60 minutes; more trays in the oven need more time.
  2. Uncover and bake another 15-25 minutes until the cheese is browned and the edges are bubbling.
  3. Rest 15-20 minutes before cutting.

Notes