Monday, November 21, 2011

Planet Hollywood's LA Lasagna

So my dear friend Heather went to Disney this summer. Apparently she had this dish while down there and was super excited to find the recipe online. Only problem is she isn't much for cooking so I told her I would make it for her. I should have read the recipe first! LOL! it is pretty labor intensive! Plus it calls for 9x7 pasta sheets! Where the hell do you get those??? I solved this problem by fusing two egg roll wrappers together and thankfully it worked out perfectly. I also used the tempura batter recipe from my Joy of Cooking since they did not bother to provide one here. I also made a backup traditional lasagna just in case this turned out to be a epic failure. I am happy to say it was not and it really was quite delicious. I did use a jarred 3 cheese alfredo sauce but used the leftover bolognese instead of jarred marinara as the recipe calls for. I didn't really understand why it would instruct you to use jarred sauce after you just made a delicious bolognese. Silly.

Planet Hollywood LA Lasagna

Bolognese Sauce and Stuffing:
4 tablespoons olive oil
1 1/3 lbs. Italian sausage
1 1/3 lbs. ground beef
4 oz. diced red pepper
4 oz. diced red onion
4 cloves garlic, chopped
1 - 16 oz. jar tomato sauce
1 - 12 oz. can tomato puree
1 tsp. coarse black pepper
4 oz. grated parmesan cheese
pinch of salt
Italian seasoning
Coarse black pepper
bread crumbs

Saute onions, peppers, garlic in olive oil, add meats and brown ensuring all meat is broken up finely. Drain off all grease. Add tomato puree, tomato sauce, black pepper and salt. Simmer 10 minutes, add parmesan cheese and simmer 10 minutes longer. Cool mixture in refrigerator at least 2 hours. After cooling add in bread crumbs, (just enough to bind), a pinch of salt, Italian seasoning (to taste) and black pepper. Refrigerate for a half hour.

LA Cheese Stuffing:
1 1/2 lbs. Ricotta cheese
4 oz. shredded parmesan cheese
3/4 cup shredded mozzarella cheese
1/8 cup bread crumbs
1 tablespoon fresh chopped basil
2 teaspoons fresh chopped parsley
1/4 teaspoon coarse black pepper
1/4 teaspoon granulated garlic
1 teaspoon Italian seasoning
1/4 teaspoon salt

Mix all ingredients together until well combined and refrigerate.

How To Make the LA Lasagna:
5 - 9x7 cooked pasta sheets
5 cups prepared tempura batter
2 1/2 cups bread crumbs
egg wash (1 egg and 1/4 cup of water)
LA cheese stuffing
Bolognese mixture
10 oz. of your favorite marinara sauce
40 oz. of 4-Cheese Sauce (store bought)
Fresh basil, chopped

Layout pasta sheets and scoop one fifth of Bolognese mixture onto pasta sheets spreading evenly leaving a 1 inch lip on top, then spread one fifth of the cheese mixture on top of the meat mixture in the same manner. Brush the top edge of pasta sheet with egg wash and tightly roll lasagna up and seal. Repeat with other four sheets. Refrigerate until cold.

Take one roll and dip in tempura batter and then roll in the bread crumbs until completely coated. Dip each end back into the batter and seal with more bread crumbs.

Fry in hot oil at 350F for approximately 8 minutes. Carefully remove from oil and place on a cutting board. Slice off both ends of roll and discard.
Cut the roll in half and cut each piece on the bias. Ladle 2 oz. of warmed marinara sauce in the bottom of a large soup bowl. Place lasagna pieces in center of bowl. Top with 8 oz. of warmed 4-Cheese Sauce and garnish with fresh basil.

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