Lasagna Matta
Lasagna Matta

Lasagna Matta

Pricci, Atlanta, Georgia, Executive Chef Marc Sublette

12 servings


Veal Bolognese Sauce:

  • 3 lb Ground Veal (IMPS/NAMP 396)
  • 4-1/2 cups Mirepoix (onion, carrot, celery), 1/4-inch dice
  • 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 each Bay leaves
  • 1/2 cup Fresh Italian parsley, chopped
  • 2 Tbsp Fresh rosemary, chopped
  • 2 Tbsp Fresh thyme, chopped
  • Salt and pepper to taste
  • 1/2 cup or 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 or 12 oz Mozzarella cheese, shredded
  • 1-1/2 cups or 8-1/2 oz Parmigiano-Reggiano cheese, grated
  • 6 Tbsp Fresh Italian parsley, chopped


Veal Bolognese Sauce:
Yield: About 3 qt

  1. Brown ground veal in small rondeau over high heat. Remove from pan and drain.

  2. 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. 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. Remove from heat. Stir in parsley, rosemary, thyme, salt and pepper. Stir in butter, if desired. Keep warm.

  5. Cook 4 oz pasta in boiling salted water 5 minutes. Drain. Toss pasta with 1 cup heated Bolognese Sauce to coat.
    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.

  6. 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.


Ground – 396