July 13, 2011
National Lasagna Day is on July 29. We have no idea who decided this, but we are happy to participate! Chef Eric Hernandez from Brio Tuscan Grille – CityCentre shows food radio talk show host Cleverley Stone how to make lasagna. An interesting recipe, he uses three different sauces: marinara, Alfredo and Bolognese.
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM. (By the way, she gives out prizes on every radio show!)
Brio Tuscan Grille Lasagna
Source: Chef Eric Hernandez
- Non stick cooking spray
- Lasagna pasta (pre-cooked variety), enough for 3 layers
- 6 ounces Marinara Sauce (your choice)
- 1 cup Ricotta and Herb mixture (recipe below)
- 9 ounces Mozzarella cheese
- 6 ounces Parmesan cheese
- 12 ounces Alfredo sauce (your choice)
- 18 ounces Bolognese sauce (recipe below)
1. Spray 9” x 13” baking pan with non stick spray
2. Layer pasta across bottom of pan.
3. Spread 3 oz marinara on pasta.
4. Layer 1 cup ricotta mixture, 3 oz mozzarella, 2 oz Parmesan.
5. Add another layer of pasta.
6. Top with 6 oz Alfredo sauce.
7. Spread 18 oz Bolognese across Alfredo and layer 3 oz mozzarella, 2 oz Parmesan.
8. Add final layer of pasta.
9. Add 6 oz Alfredo and layer 3 oz mozzarella, 2 oz Parmesan.
10. Top with 3 oz marinara sauce.
11. Cover pan with foil and bake at 350 degrees for 35 minutes.
Ricotta & Herb Mixture
- 6 ounces ricotta cheese
- 1 tablespoon roasted garlic
- 3/4 ounce Parmesan cheese
- 1/4 teaspoon kosher salt
- Pinch of black pepper
- 1/2 ounce of extra virgin olive Oil
1. Mix all ingredients together in a mixing bowl and set aside until needed.
- 1 teaspoon cooking oil
- 1/2 lb ground beef
- 1/2 lb Italian sausage
- 1 teaspoon chopped garlic
- 1 1/2 oz carrots, minced
- 1/2 oz celery, minced
- 1 1/2 oz onion, diced
- 1 oz red wine
- 2 oz Alfredo sauce (your choice)
- 6 oz marinara sauce (your choice)
- Pinch of salt & pepper
1. Add oil to pan and brown meat. Sauté for 10 minutes and break meat into small pieces.
2. Add garlic, celery, carrots and onions. Sauté for 15 minutes.
3. Drain any liquid and deglaze pan with red wine.
4. Let simmer for 15 minutes.
5. Add Alfredo and Marinara sauces.
6. Simmer for 30 minutes stirring occasionally.
7. Season with salt & pepper.
8. Drain away liquids and refrigerate sauce mixture if not using immediately.