Recipe: Spinach Lasagna With Brie and Fried Garlic Ragu

Spinach Lasagna With Brie and Fried Garlic Ragu
Ingredients
2 each 28 oz Cans Tomatoes, Whole, Peeled, San Marzano
4 lbs Onions, Yellow, Sweet, sliced, 1015's are good
1 each Garlic, bulb, slivered
2 T. Chile, Red, Crushed, Flakes
2. T. Tomato Paste
4 each Spinach, bunches, washed and chopped
2 lb Brie, frozen for 30 minutes, cubed
1 lb Noodles, lasagna
Parmigiano Reggiano as needed
Method
* Heat Dutch oven on high with oil, we use a good, non-virgin
* Add onions, cook on high thirty minutes
* Reduce heat, cook for several hours, we cook ours for approx. 6 hours, yes it seems like a pain but this is how Agata always did it and it coaxes the most amazing flavor from the onions
* Add tomatoes to onions
* Heat separate pan on high with 2 T. peanut oil
* Add garlic slivers and cook til light brown and right at crisp
* Add fried garlic with oil to tomato ragu along with tomato paste and chile flakes simmer 30 minutes more
* Cook lasagna per package instructions, drain, reserve
* Prepare to assemble lasagna
* Coat the interior of an approximately 9" by 14" casserole dish w/olive oil
* Create a skift of the red sauce on the bottom of the casserole dish
* Add a layer of noodles
* Add a layer of spinach
* Add a layer of sauce
* Add a layer of cheeses
* Repeat til task is finished,finishing with a layer of cheeses
* Place in 300 degree oven for 30 minutes
* Pull out, let "set up" for a bit before cutting
 
Backstory + pic of lasagna http://www.scrumptiousche...-And-Fried-Garlic-Ragu

Uh, so you cook the onions on high for 30 minutes, then reduce the heat and cook them for 6 hours? Something is missing here.
 
 
 

Looks like a lot. How many does that recipe feed?

depends on how plump you make your pan
we started with a 9x14, then made a second pan perhaps half that size as well
it's a pretty big recipe but if you wanted to make first pan extremely plump you could get by with just that one

scrumptiouschef


depends on how plump you make your pan
we started with a 9x14, then made a second pan perhaps half that size as well
it's a pretty big recipe but if you wanted to make first pan extremely plump you could get by with just that one

Ok, but how many people wiill it feed? How many servings did you get out of the batch the way you made it?
Also, read your blog on the Texas A & M BBQ Class. Can you take that online??

Leave out the spinach add pork & beef.

Depends on how big you want your serving to be. I cut the big pan into 8 pieces, the small one into 6. If I was feeding a group of dockhands I would have cut the big casserole into 6 pieces and the small one into 4.