Recreating Porzia’s Lasagna

20 mins Prep Time

2 hours 30 mins Cook Time

Written By

Stefani Poci

On day 6 of recreating our favourite dishes in Toronto, we’re making the famous 14-layer lasagna from Porzia’s!

Although we don’t know Chef Pesce’s secrets, we kept it safe with a classic all beef bolognese made with San Marzano tomatoes. Porzia’s makes their lasagna sheets fresh in house, and for good reason. The texture is so soft and melts in your mouth, so don’t skip that part of the recipe!

For that classic Porzia’s presentation, let the lasagna cool completely to set. Bake portioned squares until nice and bubbly, and then serve over a little extra bolognese. Don’t forget the mountain of parm on top!

Ingredients

Bolognese

1/4 cup olive oil
1 carrot
1 celery stalk
1 red onion
1 pound ground beef
1/2 cup red wine
1 can of san marzano tomato puree (passata)
2 bay leafs
Salt, to taste

Pasta Dough

320 grams semolina rimacinata
330 grams 00 flour
7 whole eggs

Topping

2 cups mozzarella cheese
1/2 cup pecorino romano
1/2 cup Parmigiano reggiano

Directions

Recreating Porzia’s Lasagna

11 Steps

Step 1

Cut the carrot, celery and onion very finely.
Step 2

In a large pot over medium heat, add the olive oil, chopped vegetables, and a pinch of salt. Saute until fragrant and onions translucent.
Step 3

Add the ground beef and cook until browned.
Step 4

Add the wine and cook until the alcohol has evaporated, about 30 seconds.
Step 5

Add the san marzano tomatoes, salt, and bay leaf. Cook on low to medium heat for 2 hours.
Step 6

To make the pasta dough, weigh and combine flours in a bowl. Turn it over onto a work surface and make a well with your fingers.
Step 7

Add the eggs, and gradually incorporate the flour in circular motions with a fork. When it gets thick, use a bench scraper to cut the flour into the eggs. Knead the dough vigorously with your hands until smooth (this can take up to 10 minutes). Wrap tightly in plastic and let it rest for at least 30 minutes before using.
Step 8

Cut the dough into 4 equal pieces. Flatten one piece into a rectangle disk and leave the others wrapped in plastic to avoid drying them out.
Step 9

Send the dough through each setting 2 times until you get to the last setting. The lasagna sheets should be slightly translucent. Cut the sheets to fit your desired baking dish. Continue until you finish the dough.
Step 10

Begin layering lasagna sheets, sauce, and cheese. Repeat until you have used all of the sheets. Bake in a preheated oven (350℃) for 35-40 minutes.
Step 11

For that classic Porzia’s presentation, let the lasagna cool overnight in the fridge to set. Cut 4x4 squares and arrange on a baking tray lined with parchment paper. Bake in a preheated oven (350℃) for 20 minutes. Serve over a layer of bolognese and top with an abundance of parmigiano reggiano.