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40-Layer Lasagna
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40-Layer Lasagna

6 hServes 8Nutri-Score D€€€
from @dannygrubs3 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • lasagna pasta sheets (fresh sheets, blanched 30 seconds in boiling water)Grains40 pieces
  • boneless beef short rib (braised whole, then shredded)Other1.5 kg
  • ground beef (passed through a grinder)Other800 g
  • onion (chopped)Produce2 pieces
  • carrots (chopped)Produce2 pieces
  • garlic (minced)Produce4 pieces
  • red bell pepper (diced)Produce1 piece
  • tomato pastePantry150 g
  • tomato (crushed)Pantry800 g
  • Italian wineBeverages200 ml
  • black pepper (ground)Spices5 g
  • thyme (fresh or dried)Spices3 g
  • rosemarySpices3 g
  • butterDairy80 g
  • flourPantry80 g
  • milkDairy1 litre
  • truffle cheese (grated, from Italy)Dairy200 g
  • fresh truffle (shaved)Fresh30 g
  • Parmesan cheese (grated)Dairy200 g
  • chives (chopped)Produce10 g

per serving

Nutrition

790kcal

Carbs
65 g
Proteins
43 g
Fat
40 g

step by step

Method

  1. Blanch the pasta sheets

    • Bring a large pot of water to a boil.
    • Cook the pasta sheets in the boiling water for about 30 seconds.
    • Drain and set aside.
    Step 1

  2. Build the beef sauce

    • Cook the beef with the vegetables, tomato paste, black pepper, thyme, rosemary and the red bell pepper.
    • Stir to cover everything with the sauce.
    Step 2

  3. Braise the short rib

    • Cover the short rib with the sauce.
    • Cover the pan with aluminum foil.
    • Cook it for 4 hours in the oven.
    Step 3

  4. Cook the ground beef filling

    • Pass the boneless short rib through a grinder.
    • Add the chopped beef, onion, carrots, garlic, peppers, black pepper, tomato paste, Italian wine and tomato.
    • Let it cook for about 1 hour.
    Step 4

  5. Add the braised short rib

    • Add the braised short rib to the filling.
    • Keep all the rich liquid with its gelatin and fat, scraping it up so nothing is lost.
    Step 5

  6. Make the truffle béchamel

    • Start with butter, flour and milk.
    • Bring the béchamel to a boil until it starts to get thicker.
    • Add the fresh truffle and the truffle cheese from Italy.
    Step 6

  7. Build the lasagna

    • Start with the truffle béchamel spread in the dish.
    • Layer the pasta sheets, the short rib filling and the Parmesan cheese.
    • Repeat until you reach the 40th layer.
    Step 7

  8. Chill and cut

    • Finish the last layer with the truffle cheese.
    • Place in the fridge to set.
    • Cut the lasagna and count the layers.
    Step 8

  9. Bake

    • Bake the lasagna.
    • After 15 minutes it is ready to go.
    Step 9

  10. Plate and serve

    • Plate a slice of lasagna.
    • Add a little bit of the cheese and a little bit of the chive.
    • Finish with more truffle and serve.
    Step 10
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