Christian Ortiz's Big Apple Circus Lasagna
3 large white onions (finely chopped)
12 oz peeled garlic
10 gallons peeled tomatoes in basil
80 lbs ground beef (cooked and drained)
20 lbs ricotta cheese
16 lbs grated Parmesan cheese and 16 oz reserved for finishing
1.1 lbs fresh basil (chopped)
1.1 lbs flat leaf parsley(chopped)
1.1 lbs rosemary (chopped)
36 one-square-foot sheets fresh pasta
12 oz extra virgin olive oil
In a large tilt skillet, sweat onions and garlic until translucent. Add tomatoes and two gallons of water. Mash and slow cook until reduced by half. Add cooked ground beef. Allow to cool and set aside.
Crack eggs. In a large mixing bowl, combine ricotta, grated Parmesan, eggs, and all herbs. Set aside.
In a standard hotel pan, spoon a bit of meat sauce onto the bottom of your pan to prevent sticking. Add two sheets of pasta dough and cover with meat sauce. Cover meat sauce with a layer of ricotta. (Using an offset spatula will assist in equal product disbursement.) Repeat three times. On the final layer of pasta dough, omit the meat sauce and finish with a layer of ricotta. Sprinkle top generously with Parmesan and drizzle with olive oil. Wrap with aluminum foil and bake at 365 degrees for 20 minutes. Remove tin foil and allow to brown. Remove and allow to rest for 10 minutes.
5.5 hotel pans, or 35 feet of lasagna
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