Best Molten Lasagna Recipe
If you follow the steps and ingredients in this Molten Lasagna Recipe, you will be able to make a perfect Molten Lasagna just like a professional chef.
Equipment & Tools
- Stove
- Stainless Steel Pot
- Mixing Bowl
- Measuring Spoon
- Measuring Cup
- Knife
- Cutting Board
- Wooden Spoon
- Oven
- Cooling Tray
Ingredients
Short Ribs Ragu:
- 4 Pieces Shortribs (Meaty)
- ½ Medium Onion, Diced
- 3 Cloves Garlic, Minced
- 1 Celery Stalk, Sliced Thin
- 1 Small Carrot, Diced
- 14.5 oz Muir Glen Crushed Tomatoes, Recommended
- ½ cup Iberia Red Cooking Wine, Recommended
- 1 tbsp Fresh Basil Finely Chopped
- 1 tsp White Sugar
- Salt & Black Pepper To Taste
For Swiss Truffle Bechamel:
- 1 tbsp Unsalted Butter
- 1 tbsp All-purpose Flour
- 1 ½ cup Milk
- 2 tbsp Mozzarella cheese
- ½ cup Swiss Cheese
- 1 tbsp Parmesan Cheese
- 1 tbsp Truffle Oil
- Salt & White Pepper To Taste
For Pasta Dough:
Garnish
- Chives, Finely Chopped
- Grated Parmesan Cheese
Instructions
For Ragu:
- Place a stainless steel pot over high heat on the stove.
- Add salt and pepper to the shortribs.
- When the pot is heated, sear the shortribs to obtain excellent color on all sides.
- Remove from the fire and add the onions, carrots, celery, and garlic.
- Cook for around four to five minutes with the heat set to medium.
- Return the shortribs to the saucepan, along with the wine, crushed tomatoes, fresh basil, and sugar.
- Mix it up, then cover and reduce the heat to a simmer.
- It will take between 2:40 and 3 hours for the meat to be cooked, stirring frequently.
- When the meat is fork tender, take it from the pot, shred it, and return it to the ragu, stirring constantly.
- Taste the ragu and season with salt and pepper to taste.
- Cool.
Swiss Truffle Béchamel:
- In a stainless steel pot set over medium heat, melt the butter.
- Once melted, mix in the flour and 1 cup milk, whisked in.
- When the flour and butter are well combined, bring the water to a boil.
- When the milk mixture begins to boil, reduce to low heat.
- Mix in the Swiss and mozzarella cheeses.
- Take it off the fire once the cheeses have melted and stir in the remaining half a cup of milk.
- Mix the truffle oil and parmesan cheese together.
- Add salt and white pepper to taste.
- Freeze the sauce on trays.
For Assembly:
- Assembly is simple once you have everything prepared and on hand.
- Line your molds with parchment paper to make removing easy after baking.
- To build, layer pasta, ragu, parmesan, and chives until the mold reaches the desired height.
- At this stage, use a pairing knife to cut out the center, which will hold your frozen cheese sauce.
- Fill with frozen cheese sauce and layer to the desired height, then top with mozzarella and parmesan cheese.
For Baking:
- Preheat the oven to 375°F and bake for 16 to 20 minutes, or until the top is golden brown.
- Remove from the oven and set aside for 10 minutes before unmolding.
- To avoid cheese sticking to the mold near the bottom, use a paring knife.
- Sprinkle with chive and serve.
Nutrition
Serving: 200gramsCalories: 586kcal (29%)Carbohydrates: 20g (7%)Protein: 27.7g (55%)Fat: 22.9g (35%)Saturated Fat: 9.2g (58%)Polyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 137mg (46%)Sodium: 617mg (27%)Potassium: 382mg (11%)Fiber: 6.5g (27%)Sugar: 11g (12%)Calcium: 338mg (34%)Iron: 4mg (22%)
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