Ryan\'s Dark Chocolate Lasagne

Ryan\'s Dark Chocolate Lasagne
 
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by thealorr

 
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Ingredients

Ingredients
Method
 
  • SAUCE INGREDIENTS:
  • * 47 grams dark chocolate (no less than 72% cocoa), chopped
  • * 1 lb ground beef
  • * 1 lb sweet Italian sausage, castings removed.
  • * 1 sweet onion, chopped
  • * 1 28oz can crushed tomatoes
  • * 2 cans tomato paste
  • * 1 cup Italian red wine
  • * 1 cinnamon stick
  • * 1 bay leaf
  • * 1 tablespoon crushed red pepper, or to taste
  • * salt to taste
  • RICOTTA BECHAMEL RECIPE:
  • * 5 tablespoons butter
  • * 4 tablespoons flour
  • * 4 cups milk
  • * 1 1/2 cups ricotta
  • * fresh grated nutmeg to taste
  • * salt to taste
To begin, set a large sauce pot on medium-high and add a drizzle of olive oil. Chop your onion, add to pot with bay leaf. Cover and let the onions fry for a minute while you mix the beef and sausage. Add the meat, mix then cover. As the juice releases and comes to a simmer, add the red wine and a dash of salt, stir and cover. Bring ingredients back to a simmer, then remove bay leaf. Add tomato paste, bring back to simmer, then add chocolate. It will melt quickly and the aroma, powerful. Add crushed tomatoes and cinnamon stick, bring back to simmer then reduce to medium-low. Add crushed red pepper and some salt but not too much. Since the flavors of the ingredients have not mixed, it is difficult to know how much salt to add at this point. Hold off on adding the desired amount until the sauce has cooked for a while. After 15 or so minutes reduce to low.

I let my sauce cook for about 3 hours because I knew the chocolate, cinnamon and pepper had to work their magic. So Ryan and I went out for a drink or two...

Put your pasta water on to boil.

Now for the bechamel. In a small pot melt the butter on medium and in a another pot heat the milk on medium-high. Add the flour slowly to the butter, mixing constantly. When the milk is about to boil add ricotta, bring back to a boil then add slowly to the butter/ flour - mixing constantly. Bring mixture to a low boil, stir for a couple of minutes then remove. Add salt and nutmeg to taste.

Pre-heat oven to 425.

Once the water is boiling add pasta, at least 12 strips. When done, drain, put back in your pot and drizzle generously with olive oil so that it doesn't stick together.

Pull out your lasagna tray, cover bottom with sauce then bechamel, lay noodles, sauce, bechamel, repeat until you have room for just sauce and bechamel. To top it off, add some diced fresh mozzarella. Cook in oven for 30 minutes.

NOTE: When the sauce first starts coming together, it might taste a little odd because the chocolate is so powerful. But after it simmers for a couple hours, the cinnamon and pepper counter-balance the chocolate. It's got to be the most delicious lasagna I've ever had and I think Ryan would attest to that. After all I did name it after him.

Ryan\'s Dark Chocolate Lasagne

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This recipe was uploaded by thealorr

 
 
A deliciously decadant birthday or Valentine's Day dish.

Method


To begin, set a large sauce pot on medium-high and add a drizzle of olive oil. Chop your onion, add to pot with bay leaf. Cover and let the onions fry for a minute while you mix the beef and sausage. Add the meat, mix then cover. As the juice releases and comes to a simmer, add the red wine and a dash of salt, stir and cover. Bring ingredients back to a simmer, then remove bay leaf. Add tomato paste, bring back to simmer, then add chocolate. It will melt quickly and the aroma, powerful. Add crushed tomatoes and cinnamon stick, bring back to simmer then reduce to medium-low. Add crushed red pepper and some salt but not too much. Since the flavors of the ingredients have not mixed, it is difficult to know how much salt to add at this point. Hold off on adding the desired amount until the sauce has cooked for a while. After 15 or so minutes reduce to low.

I let my sauce cook for about 3 hours because I knew the chocolate, cinnamon and pepper had to work their magic. So Ryan and I went out for a drink or two...

Put your pasta water on to boil.

Now for the bechamel. In a small pot melt the butter on medium and in a another pot heat the milk on medium-high. Add the flour slowly to the butter, mixing constantly. When the milk is about to boil add ricotta, bring back to a boil then add slowly to the butter/ flour - mixing constantly. Bring mixture to a low boil, stir for a couple of minutes then remove. Add salt and nutmeg to taste.

Pre-heat oven to 425.

Once the water is boiling add pasta, at least 12 strips. When done, drain, put back in your pot and drizzle generously with olive oil so that it doesn't stick together.

Pull out your lasagna tray, cover bottom with sauce then bechamel, lay noodles, sauce, bechamel, repeat until you have room for just sauce and bechamel. To top it off, add some diced fresh mozzarella. Cook in oven for 30 minutes.

NOTE: When the sauce first starts coming together, it might taste a little odd because the chocolate is so powerful. But after it simmers for a couple hours, the cinnamon and pepper counter-balance the chocolate. It's got to be the most delicious lasagna I've ever had and I think Ryan would attest to that. After all I did name it after him.
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