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Lasagna Matta



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3 lb. ground veal (IMPS/NAMP 396)
4-1/2 cups mirepoix (onion, carrot, celery), 1/4-inch diced
1/3 cup olive oil
1-1/2 cups dry red wine
1/2 cup all-purpose flour
3/4 cup tomato paste
3 cups chicken stock
3 cups demi glace
3 cups marinara sauce
1-1/2 tbsp. dried oregano leaves
9 ea. bay leaves
1/2 cup plus 6 tbsp. fresh Italian parsley, chopped, divided
2 tbsp. fresh rosemary, chopped
2 tbsp. fresh thyme, chopped
salt and pepper, to taste
1/2 cup (1/4 lb.) salted butter, optional
3 lb. fresh lasagna sheets, cut into 2-inch squares
nonstick cooking spray, as needed
3 cups Béchamel sauce
3 cups (12 oz.) mozzarella cheese, shredded
1-1/2 cups (8-1/2 oz.) Parmigiano-Reggiano cheese, grated


  1. 1
    Brown ground veal in small rondeau over high heat. Remove from pan and drain.
  2. 2
    Veal Bolognese Sauce: Sweat mirepoix in oil in same pan over medium-high heat 4 minutes or until vegetables begin to soften. Deglaze pan with wine; cook 3 minutes.
  3. 3
    Stir in flour; cook and stir 1-1/2 minutes. Stir in tomato paste until blended. Add chicken stock, demi glace, marinara sauce, oregano and bay leaves; mix well. Bring to a boil; reduce heat to low. Simmer 1 hour.
  4. 4
    Remove from heat. Stir in 1/2 cup parsley, rosemary, thyme, salt and pepper. Stir in butter, if desired. Keep warm.
  5. 5
    Cook 4 oz pasta in boiling salted water 5 minutes. Drain. Toss pasta with 1 cup heated Bolognese Sauce to coat.
  6. 6
    Spray 5-inch sauté pan with cooking spray; mound pasta with sauce in pan. Drizzle with 1/4 cup Béchamel sauce. Sprinkle with 1/4 cup mozzarella cheese, 1/8 cup Parmigiano cheese and 1-1/2 tsp parsley.
  7. 7
    Broil 1-1/2 to 3 minutes or until cheese is bubbly and golden brown. Slide lasagna out of pan into center of dinner plate.


Pricci, Atlanta, Georgia, Executive Chef Marc Sublette

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preparation methods
cuisines European, Italian, North & South American
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