By Jody Eddy
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Discard the bay leaf. Stir within the heavy cream and prepare dinner till the sauce thickens back, 10 to fifteen mins. it's going to be a thick sauce that's simply spreadable. Yields nearly 2 quarts (1. nine liters). You’ll use a couple of quart for the lasagna; reserve the rest sauce for one more use. it may be saved within the fridge for as much as every week. For the fennel: Preheat the oven to 450°F (230°C). Line a sheet tray with parchment paper. Toss the fennel with the olive oil and thyme and season with salt and pepper. Roast at the sheet tray till softened and evenly caramelized, approximately 35 mins. eliminate from the oven and put aside. disintegrate the now-dried thyme on most sensible of the fennel, and discard stems. For the lasagna: Preheat the oven to 350°F (175°C). frivolously oil the ground of a baking dish (see notice) and lay down the 1st layer of noodles; if precious, minimize to slot. unfold the noodles with 2 cups (473 milliliters) of Bolognese, then most sensible with one-third all of the provolone and Asiago. unfold half the ricotta on most sensible of the cheeses, organize 1/2 the roasted fennel on best of the ricotta, and at last unfold a thick smear of tomato sauce over best (about 1¼ cups/300 milliliters). Season the layer with salt and pepper. manage the subsequent layer of noodles and repeat the layering method. After laying down the ultimate layer of noodles, unfold with the rest tomato sauce (there will be abundant assurance to maintain it wet) and a thick layer of provolone with a sprinkling of Asiago. disguise the baking dish with foil, tented up and clear of the cheese layer, then position the baking dish on a parchment paper-lined sheet tray. Bake within the oven for 1 hour, until eventually the heart is scorching and the sides are effervescent. eliminate the foil and proceed baking until eventually the pinnacle layer is browned, approximately half-hour. let to chill for quarter-hour prior to cutting and serving. Serve with additional tomato sauce at the facet. This lasagna tastes larger over the years so in the event you can plan forward, try and make it the day ahead of and refrigerate it in a single day. Slice while thoroughly cool, after which reheat in a 350°F (175°C) oven prior to serving. word Frasca makes use of a whole lodge pan with a intensity of three inches (8 centimeters) to serve their whole employees. We lower the recipe in part and used a pan nearly 15 x eleven x 2½ inches (38 x 28 x 6. 25 centimeters). conventional ceramic lasagna pans may be a bit of better, taking into consideration an extra layer. if you happen to decide to make yours mile-high, scale up the materials and make allowance for a touch longer cooking time. CAULIFLOWER, EGGPLANT, and FENNEL LASAGNA to soothe the meat-conscious individuals of the employees, Frasca creates a vegetarian dual in their beefy lasagna utilizing no matter what seasonal greens they've got to be had. during this model, grilled eggplant provides a charred, nearly meat-like heft, whereas the roasted cauliflower firmly ties within the early wintry weather harvest. be happy to replacement with whichever grilled or roasted vegetable you wish. It’s an extremely inventive method to burn up your garden’s zucchini and yellow squash, those that could became unwelcome houseguests in the course of their midsummer glut.