Molecular Gastronomy Lasagne

Ingredients

While the traditional lasagne is known for its comforting layers of pasta, sauce, and cheese, our molecular gastronomy adaptation takes a more experimental approach. We incorporate unique textures, unexpected flavors, and playful presentations to elevate this beloved Italian dish into a modern culinary masterpiece. We alse have the original recipe for Lasagne, so you can check it out.

• 200g (7 oz) lasagne sheets 200g (7 oz) lasagne sheets
• 500ml (2 cups) tomato gel 500ml (2 cups) tomato gel
• 200g (7 oz) mozzarella foam 200g (7 oz) mozzarella foam
• 100g (3.5 oz) Parmesan air 100g (3.5 oz) Parmesan air
• 50g (1.8 oz) basil caviar 50g (1.8 oz) basil caviar
• 100g (3.5 oz) sous vide beef ragu 100g (3.5 oz) sous vide beef ragu
• 50g (1.8 oz) dehydrated spinach powder 50g (1.8 oz) dehydrated spinach powder
• 20g (0.7 oz) olive oil spheres 20g (0.7 oz) olive oil spheres
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 22g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Preheat the water bath to 65°C (149°F) for the sous vide beef ragu.
2. 2.
   Cook the lasagne sheets in boiling water until al dente. Drain and set aside.
3. 3.
   Prepare the tomato gel by blending fresh tomatoes, straining the mixture, and adding agar-agar. Set in a shallow dish to solidify.
4. 4.
   Create the mozzarella foam by blending mozzarella cheese, water, and soy lecithin. Use a handheld immersion blender to create a frothy foam.
5. 5.
   Make the Parmesan air by combining grated Parmesan cheese and maltodextrin in a food processor until a powdery texture is achieved.
6. 6.
   Prepare the basil caviar using the spherification technique. Mix basil juice with sodium alginate and drop into a calcium chloride bath to form caviar-like spheres.
7. 7.
   Sous vide the beef ragu at 65°C (149°F) for 12 hours to achieve tender meat.
8. 8.
   Assemble the lasagne by layering the cooked lasagne sheets with tomato gel, mozzarella foam, beef ragu, dehydrated spinach powder, and olive oil spheres. Repeat the layers until desired height is reached.
9. 9.
   Garnish with basil caviar and Parmesan air. Season with salt and pepper to taste.

Treat your ingredients with care...

• Lasagne sheets — Cook them al dente to ensure they retain their texture when layered.
• Tomato gel — Use ripe and flavorful tomatoes for the best results.
• Mozzarella foam — Ensure the mozzarella is well-blended to achieve a light and airy foam.
• Basil caviar — Follow the spherification technique carefully to create perfect caviar-like spheres.
• Sous vide beef ragu — Marinate the beef with herbs and spices before vacuum-sealing for enhanced flavor.

Tips & Tricks

• Experiment with different flavors for the tomato gel, such as roasted red pepper or sun-dried tomato.
• Add a touch of truffle oil to the mozzarella foam for an earthy aroma.
• Use a dehydrator to make your own spinach powder for a vibrant green color.
• For a vegetarian version, substitute the beef ragu with a mushroom ragu.
• Serve the lasagne on a chilled plate to maintain the stability of the molecular components.

Serving advice

Serve the Molecular Gastronomy Lasagne as a centerpiece on individual plates. Encourage your guests to explore the layers and textures, savoring each bite. Accompany it with a side salad to balance the richness of the dish.

Presentation advice

Create an artistic presentation by arranging the basil caviar and Parmesan air in a visually appealing pattern on top of the lasagne. Garnish with fresh basil leaves and a drizzle of olive oil for an elegant touch.