Dome Lasagna


3 Tbsp. olive oil, divided *
1/2 med, yellow onion, diced
4 cloves minced garlic
1 lb. ground chuck (455 g.) *
1 tsp. salt and pepper
3 oz. tomato paste (85 g.) *
15 oz. tomato sauce (425 g.) *
15 oz. ricotta cheese (425 g.) *
1/2 cup fresh basil, chopped
1 large egg
1/2 cup Parmesan (50 g.)
30 lasagna noodles, boiled until al dente.  5 cut in half lengthwise
2 cups shredded mozza cheese

Heat 2 Tbsp. oil in large pot over high heat. Add onion & garlic. Cook/stir until slightly brown. Add beef, S&P. Cook until moisture evaporates and meat is browning on edges and broken up.
Add the tomato sauce & paste; reduce heat to medium and bring to a simmer. Cook and let thicken, about 15 minutes. Remove from heat and set aside.
In a small bowl, stir the ricotta, basil, egg, and Parmesan until smooth. Set aside.
Grease a large oven-safe metal bowl with the oil. then lay, fanned and overlapping 25 noodles along the sides and  bottom of bowl. The end of the noodles must hang over the sides of the bowl.

Spread 1/2 of the mozza across the bottom of the bowl. Evenly spread 1/2 of meat sauce. Layer woven pattern, the short noodles. Gently spread all ricotta. In order: noodles, mozza, meat sauce. Fold noodles inward, overlapping. Press. COver with foil. Bake 45 minutes at 425. Remove foil, cover bowl with flat serving platter and quickly invert.

Béchamel Sauce
2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
1 1/2 cups hot milk
Salt, to taste
Freshly ground black pepper
1/4 cup shredded Parmesan *
Garnish: Basil, Parmesan

Melt butter in a sauce pot, add the flour and whisk for about two minutes until a paste is formed. Add the hot milk and whisk as the sauce thickens and comes to a boil. Season with S&P, add parmesan. On a low heat cook for 2-3 minutes while whisking. When the lasagna is done, rest for 10 minutes. Pour sauce over Dome. Slice. Buon Appetito!