Lasagna with Fresh Pasta, Bolognese and Pecorino Cheese Sauce
ID: a42641be...
An incredibly rich, multi-layered lasagna made over three days featuring homemade yellow and green (spinach) pasta, a unique Bolognese sauce enhanced with chicken livers, a creamy garlic Pecorino cheese sauce, and finished with a fresh tomato sauce on the bottom of each plated slice.
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🍳 Cooking Flow
Day 1: Prepare and simmer the rich chicken liver Bolognese sauce for 3 hours, then refrigerate. → Day 2: Make fresh yellow and green spinach pasta doughs, roll them thin, boil for 2 minutes, and dry. → Day 2: Make a creamy Pecorino Romano cheese sauce, assemble the lasagna in alternating layers, bake for 20 minutes, and refrigerate overnight. → Day 3: Simmer a quick tomato sauce and grate mozzarella cheese. → Day 3: Slice the cold lasagna, top with mozzarella, bake/broil to brown, and serve on a pool of warm tomato sauce.
Cooking Steps
Brief Cooking Order
Day 1: Prepare and simmer the rich chicken liver Bolognese sauce for 3 hours, then refrigerate. → Day 2: Make fresh yellow and green spinach pasta doughs, roll them thin, boil for 2 minutes, and dry. → Day 2: Make a creamy Pecorino Romano cheese sauce, assemble the lasagna in alternating layers, bake for 20 minutes, and refrigerate overnight. → Day 3: Simmer a quick tomato sauce and grate mozzarella cheese. → Day 3: Slice the cold lasagna, top with mozzarella, bake/broil to brown, and serve on a pool of warm tomato sauce.
Introduction
An incredibly rich, multi-layered lasagna made over three days featuring homemade yellow and green (spinach) pasta, a unique Bolognese sauce enhanced with chicken livers, a creamy garlic Pecorino cheese sauce, and finished with a fresh tomato sauce on the bottom of each plated slice.
Step 1
Day 1 - Prepare the Bolognese: Pulse carrots and red onion in a food processor, then sauté in a Dutch oven. Remove vegetables, then brown the ground meat. Add puréed chicken livers, tomato paste, white wine, cooked vegetables, crushed tomatoes, and chicken bouillon. Simmer for 3 hours, adding dried herbs, pepper, and balsamic vinegar during the last hour. Let cool and refrigerate.
Step 2
Day 2 - Prepare the Spinach: Boil the spinach for 2 minutes until wilted, then immediately shock in ice water. Squeeze out as much water as possible.
Step 3
Day 2 - Make Yellow Pasta Dough: In a food processor, blend 4 eggs, 1 teaspoon of salt, and 2 cups of flour until it forms a single dough ball. Wrap in plastic wrap.
Step 4
Day 2 - Make Green Pasta Dough: In a food processor, blend the squeezed spinach, 3 eggs, and 1 teaspoon of salt. Add 2 cups of flour and process until a green dough ball forms. Wrap in plastic wrap and chill both doughs in the fridge for at least 30 minutes.
Step 5
Day 2 - Make Pecorino Cheese Sauce: Melt a stick of butter in a pan over medium heat. Whisk in flour (up to 1 cup) to make a roux, then add chopped garlic. Slowly whisk in the milk until smooth. Remove from heat, let cool slightly, then grate in the Pecorino cheese and whisk until smooth. Season generously with salt.
Ingredients List
Important Notes
This recipe is a labor of love spread across three days. Plan ahead as it requires overnight chilling for the lasagna to set.
Chilling the lasagna overnight before slicing is crucial. It allows you to get perfectly clean, solid slices that hold their shape.
Ensure the Pecorino cheese is added to the sauce after it's removed from the heat to prevent the cheese from turning grainy.
When boiling pasta ribbons, use a spider strainer and immediately shock them in ice water to stop cooking and keep them from getting gummy.
We deliberately oversalt the cheese sauce because it acts as the primary salt source for the pasta layers in the assembled lasagna.
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