Courtesy of our friends at Disney Cruise Line, check out this awesome recipe!
Serves 10 Guests.
Ingredients for Provencal Sauce:
- 2 white onions, roughly chopped
- 1 cans plum tomatoes peeled (A10)
- 6 cloves garlic
- 700 ml white wine (about 2.95 cups)
- 4 lb plum tomatoes
- 8 oz tomato paste
- 1 bunch of basil
- 3 liters vegetable stock
- 2 tbsp salt
- 2 tbsp black pepper
Preparation for Provencal Sauce:
- Sauté the white onions and garlic in olive oil, once softened, add the white wine and reduce by 2/3, add the tomato paste and cook out for 3 minutes, add the plum tomatoes and cook for a further 10 minutes, until the tomatoes come down.
- Add the vegetable stock and peeled tomatoes-cook for a further 40 minutes, add the basil ,then puree with a hand held blender, season with salt and ground black pepper-reserve.
Ingredients for Eggplant:
- 2 eggplant peeled – Julienne the peel
- 1 tbsp sea salt
- 200 ml olive oil (about .84 cups)
Preparation for Eggplant:
- Deep fry the eggplant peel in clean oil at 266 Fahrenheit until crispy
- Place on parchment paper and season with salt and ground black pepper – reserve for service.
Ingredients for Ragu Bolognaise:
- 1 onion finely diced
- 1 celery stalk finely diced
- 1 clove garlic finely chopped
- 1 lb. ground veal
- 1 lb. ground pork
- 4 oz pancetta finely diced
- 2 tbsp tomato paste
- 250 mil milk (just a little over 1 cup at 1.05 cups)
- 250 mil white wine (just a little over 1 cup at 1.05 cups)
- 2 tbsp grated Parmesan
- 1 tbsp salt
- 1 tbsp ground black pepper
Preparation for Ragu Bolognaise:
- Using a heavy-bottomed saucepan, heat the olive oil and butter over medium heat.
- Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes.
- Add the veal, pork, and pancetta and stir into the vegetables.
- Add the meat over high heat, stirring to keep the meat from sticking together until browned.
- Add the tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours.
- Season with salt and pepper, to taste, and remove from the heat.
Ingredients for Bechamel:
- 5 tbsp butter
- 4 tbsp flour
- 750 mil milk (about 3.17 cups)
- 2 teaspoons salt
- .5 teaspoon nutmeg
- 8 oz Parmesan (for assembly)
Preparation for Bechamel:
- In a medium saucepan, heat butter until melted.
- Add flour and stir until smooth.
- Over medium heat, cook until light golden brown, about 6 to 7 minutes.
- Meanwhile, heat milk in separate pan until just about to boil.
- Add milk to butter mixture a little at a time, whisking continuously until very smooth and bring to a boil.
- Cook 30 seconds and remove from heat.
- Season with salt and nutmeg and set aside.
Assembly of the Dish:
- Preheat the oven to 375 degrees F.
- In a 4″ hotel half pan (1/2 Pan: A half tray or half pan size is roughly 12 inches by 10 inches, so two half pans can fill the same space as one full-size pan. Half pans are commonly used for side dishes, salad toppings, and smaller entrees on food bars), assemble the lasagne, beginning with a layer of ragu, a sprinkling of grated parmigiano, a layer of pasta, a layer of béchamel, a layer of ragu, a sprinkling of grated Parmigiano etc. until all sauce and pasta are used up.
- The top layer should be pasta with béchamel over it.
- Top the lasagne with grated Parmigiano-Reggiano and bake in the oven for 30 to 45 minutes, until the edges are browned and the sauces are bubbling.
- Remove and allow to cool for 10 minutes before slicing.
- Spoon the Provençale sauce into the base of the bowl, so the bottom is covered,-place a 3″x3″ slice of the lasagna onto the sauce and enjoy!
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See Disney Cruise Line’s original recipe by clicking here.