Lasagna Recipe by The Cake Boss | BVK EP07 

The Cake Boss hits the kitchen with Chef Bryan Forgione to cook up his family favorite Grandma Maddalena's Lasagna! It's a delicious, classic Italian dish with a kick that you should cook tonight! Click SHOW MORE for recipe.
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Lasagna Recipe from Buddy V's Ristorante
Lasagna Bechamel
INGREDIENTS (In Order)
Butter 1.75cups
AP Flour 3.5cups
Juices from meat + Chicken Stock - 1gal
Thyme - 1Tbsp
Rosemary - 1Tbsp
Roasted Garlic Puree - 6Tbsp
Salt & Pepper - to taste
COOKING PROCEDURE
Make roux with butter and flour, cook out for a few minutes, add rest and simmer for 30 minutes stirring frequently to avoid sticking to bottom. Season to taste with salt and pepper
For each layer: 1qt of meat, 1qt of bechamel, 2cups of mozz, 1cup of ricotta, 1cup of grana, 6oz marinara.
Lasagna Meat
INGREDIENTS (In Order)
Italian Sausage bulk meat - 5#
Ground Pork - 1.5#
Ground Beef - 1.5#
Canola Oil - 4Tbsp
Salt - to taste
marinara - 6cups
COOKING PROCEDURE
Over med heat, add the oil and slowly cook out meat being sure not to evaporate the juices, when all is crumbled and cooked evenly, put into a strainer with a bowl underneath to catch all the liquid, reserve all the juices for the bechamel. Add the marinara and season with salt and pepper to taste, cook for about 5 minutes to marry all the flavors. Lay out meat on to sheet trays and cool down.
Lasagna Assembly & Recipe
INGREDIENTS (In Order) QUANTITY per Layer For 4 layers
Lasagna Pasta Blanched as needed
Bechamel 2cups 8cups
Ricotta 1 cup 4cups
Basil Leaves torn 1 oz 4oz
Marinara 2cups (+top) 10cups
Lasagna Meat 2cups 8cups
Grated Parmesan 1.5cups 6cups
Shredded Mozzarella 1cup (+top) 5cups
COOKING PROCEDURE
Butter the bottom of a baking dish and add a thin layer of marinara sauce. Add enough pasta sheets to line the bottom. Put down ingredients in order. Spread the bechamel so there is a thin layer on top of pasta sheets, add the ricotta in randome patches, spread the basil, crumble the meat making an even layer and then spoon the marinara over. Sprinkle with both cheeses. Add another layer of pasta sheets and use something to push down like a samll cutting board. Repeat layers and push down between layers. I reccommend 4 layers. When the top sheets are layed down, cover with plastic wrap and put in fridge with some weight on top to help press layers together overnight.
Credits
Produced by Cakehouse Media
Starring Buddy Valastro and Bryan Forgione
Executive Producer: Art Edwards
Executive in Charge: Stephanie Morrisey
Producer: Andy Mills
Culinary Producer: Tony Guglielmelli
Camera: Matt Antonucci
Editor: Andy Mills
Music: artlist.io
SFX: www.freesfx.co.uk
Recipe provided by: Bryan Forgione & Buddy V's Ristorante
2018
Contact: andrew@cakehousemedia.com