Harvard’s Beef-Mushroom Lasagne

2015-01-11
  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Recipe Courtesy Executive Chef Martin Breslin at Harvard University

Ingredients

  • Harvard’s Marinara Sauce
  • 1 cup olive oil
  • 15 oz. finely diced onions
  • 4 ½ lb canned stewed plum tomatoes
  • 15 oz tomato paste
  • 8 cloves garlic, minced
  • 1 1/4 oz chopped fresh oregano
  • 2 1/2 oz chopped fresh parsley
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • Lasagne Filling
  • 2 1/3 lb ground beef chuck
  • 1 lb diced white mushrooms
  • 8 oz finely dice onions
  • 3 3/4 oz diced carrots
  • 3 3/4 oz diced celery
  • 1/2 oz roasted garlic
  • 15 oz tomato puree
  • tomato paste
  • 2 oz chopped fresh parsley
  • 1 1/4 oz chopped fresh basil
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 9 cups marinara sauce
  • 40 Barilla Whole Grain Wavy Lasagne strips
  • 10 oz shredded mozzarella cheese

Instructions

Step 1

Make the marinara sauce

Step 2

In a large pot, sweat the onions in 5 oz olive oil for 5 mins without color.

Step 3

In a food processor, working in batches, puree the plum tomatoes, tomato paste, garlic, oregano, parsley, and the rest of the olive oil.

Step 4

Add purees to the onions and simmer for 1 hour on low heat. Add salt and pepper and taste for seasoning.

Step 5

Make the filling

Step 6

In a large pot over medium-high heat, cook the beef until lightly browned. Drain off the fat.

Step 7

Add the mushrooms, onions, celery, and carrots. Cook and stir until the onions are soft.

Step 8

Add the garlic and stir it in.

Step 9

Add the tomato puree and tomato paste and bring to a simmer.

Step 10

Stir in the parsley, basil, salt and pepper. Taste for seasoning.

Step 11

Stir in 9 cups of the marinara sauce and let the mixture cool. Refrigerate until needed.

Step 12

Make the lasagna

Step 13

Parcook the Barilla® pasta for the time indicated on the package (about 8 minutes). Drainpasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 14

Spray a deep hotel pan with canola oil.

Step 15

Place one layer of parcooked lasagna noodles in the pan.

Step 16

Spread the noodles with about 3 cups sauce. Repeat layering the noodles and sauce, ending with a layer of noodles.

Step 17

Scatter the cheese on top.

Step 18

Cover with foil that has been sprayed with oil and bake at 350°F until bubbling, browned on top, and hot through.

Step 19

Cut the pan into 24 servings. Serve immediately or reheat servings to order in a hot oven. Garnish with chopped parsley and serve with additional warm marinara sauce.

Recipe Type: ,
Chef Recommended Cuts
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container serving

Amount Per Serving
Calories 396
Calories from Fat 171
% Daily Value*
Total Fat 19g
29%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 443mg
18%
Total Carbohydrate 48g
16%
Dietary Fiber 4g
16%
Sugars 5g
Protein 9g
18%

Vitamin A 22%
Vitamin C 29%
Calcium 4%
Iron 17%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.