A Perfect Recipe for National Lasagna Day July 29

Yes, it’s a little warm to crank up the oven, but in honor of National Lasagna Day, we’re proposing that you do just that and make a generous pan of this lasagna Bolognese from the chefs at the new Trattoria al Forno opening this fall at Disney’s BoardWalk. The leftovers are delish.

“Trattoria al Forno is true Italian cooking,” says Chef Lenny DeGeorge, executive chef, Concept Development, Walt Disney Parks & Resorts. “We’ve challenged ourselves to come up with authentic recipes that will wow our guests – this restaurant is the next chapter in Disney dining.”

It’s the attention to quality and detail that sets Trattoria al forno apart, says Chef Lenny. “We’ve got an authentic prosciutto slicer, we’re making cavatelli pasta in-house, pickling peppers, making mozzarella, and serving spectacular pizza pies,” he says. One of his favorite menu items is the charcuterie, with special cured meats such as hard salami with fennel pollen.

DeGeorge grew up in an American-Italian family, but says it was a trip to Italy that forever changed his thoughts on cooking Italian. “Italian food isn’t about lots of ingredients, less is more,” says Chef Lenny. “True marinara is simply the best tomatoes, garlic, olive oil and time, lots of cooking time.” This is the recipe at Trattoria al forno, and they add a little house-made chicken stock to fortify the meat dishes. “I think Italians will approve,” says Chef Lenny.

His lasagna recipe, below, is “moist, rich, and nothing like the Americanized version most of us grew up eating,” says Chef Lenny. Trattoria’s signature dishes like pasta carbonara will be made with fresh eggs, Romano cheese and guanciale (salt-cured pork cheeks), not the Americanized version with bacon, cream and peas. The chicken Parmesan is pounded paper thin, breaded and deep fried, with a side of long, flat ribbons of fresh tagliatelli pasta.

“We’re paying more attention to our guests’ refined palates,” he says.

Lasagna Bolognese from Trattoria al Forno at Disney’s BoardWalk
Serves 8 to 10

Turkey Bolognese

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1/2 cup diced onion
• 6 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1/4 cup tomato paste
• 1 cup water
• 1 tablespoon sugar
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon crushed red pepper
• Coarse salt and freshly ground black pepper, to taste

Alfredo Sauce

• 1 1/2 quarts half and half
• 6 cloves garlic, minced
• 12 tablespoons water
• 6 tablespoons cornstarch
• 1/4 cup plus 2 tablespoons Parmesan
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper

Ricotta Filling

• 1 (32-ounce) container whole-milk ricotta
• 1/4 cup shredded Parmesan
• 3 eggs
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper

Lasagna

• 1 box no-boil lasagna noodles
• 2 cups shredded whole-milk mozzarella, divided
• 1 cup shredded Parmesan, divided

For turkey Bolognese:

1. Heat oil in a large saucepan over medium-high heat. Add turkey, onion, and garlic and sauté, breaking up turkey, until turkey is cooked through.
2. Drain any grease from pan and add crushed tomatoes and tomato paste.
3. Use water to rinse tomato can and add to pan, stirring well. Add sugar, oregano, basil and crushed red pepper, stirring well. Season to taste with salt and pepper.
4. Simmer 30 minutes, covered, stirring often.

For Alfredo sauce:

1. Combine half and half and garlic in a large saucepan over high heat; bring to a boil.
2. Dissolve cornstarch in water; whisk cornstarch mixture into boiling half-and-half, whisking constantly.
3. Reduce heat to medium-low and simmer mixture 3 minutes, whisking frequently. Stir in Parmesan, salt, and pepper.

For ricotta filling:

1. Combine ricotta, Parmesan, eggs, salt, and pepper in a large bowl; stir until well combined.

For lasagna:

1. Preheat oven to 350°F.
2. Ladle half of Alfredo sauce in the bottom of a 9×13-inch glass-baking dish. Top with 3 lasagna sheets. (Pasta will expand to cover filling.)
3. Ladle half of turkey Bolognese on top. Top with 3 lasagna sheets. Gently spread half of ricotta filling over lasagna sheets and top with 1 cup shredded mozzarella. Top with 3 lasagna sheets.
4. Top with remaining Bolognese and 3 more lasagna sheets. Spread with remaining ricotta mixture and top with 1 cup shredded mozzarella.
5. Top with 3 lasagna sheets, remaining Alfredo sauce, and shredded Parmesan.
6. Wrap pan tightly with a double layer of aluminum foil.
7. Bake 1 hour, 15 minutes. Remove foil and bake 15 minutes more. Let rest at least 15 minutes before slicing.

Click here to download our keepsake recipe card.

A Perfect Recipe for National Lasagna Day July 29 by Pam Brandon: Originally posted on the Disney Parks Blog