RECIPE: Lea Michele’s Burrata and Roasted Tomato Lasagna

09/02/2014 at 02:00 PM ET

Claire Thomas
The Kitchy Kitchen
Served at Lea Michele’s Birthday Dinner

Burrata Roasted Tomato Lasagna
Serves 8

Bolognese Ragu:

3 tbsp. olive oil
4 tbsp. butter
1 large yellow onion, finely diced
¾ cup carrots finely diced
¾ cup celery stalks, finely diced
4 garlic cloves, minced
¼ cup pancetta or bacon, diced
1 pound beef chuck, ground
1 pound pork shoulder, ground
1 cup dry white wine (such as sauvignon blanc)
1 1/2 cups milk
1 28-ounce can diced tomatoes
salt and pepper
1 cup beef stock
2 tbsp. butter
¼ cup freshly grated parmigiano-reggiano

1. Place a large saucepan over medium heat and melt the butter in the oil.

2. Add the onion, carrot, celery and garlic with a good pinch of salt and sauté for 5 minutes, stirring often. Increase the heat to high and add the meat and pancetta a third at a time, stirring and breaking lumps with a spoon between each addition (this whole process will take about 15-20 minutes).

3. Turn heat down to medium and cook for about 15 minutes, letting the meat get thoroughly brown (don’t worry about crispy bits in the pan) but not burnt.

4. Pour the white wine into the sauce pan. With a wooden spoon, scrape all the brown bits stuck to the bottom of your pan. Push the meat all around to make sure you scrape it all off. Cook for about 2-3 minutes, to let the alcohol cook off. Add milk, diced tomatoes (with liquid), 1 teaspoon salt and a good grinding of pepper.

5. Bring to a boil and then lower to the lowest heat and let simmer very slowly, half-covered, for 2 hours, stirring from time to time. In the end, the sauce should be more oil- than water-based and thick like oatmeal. Season to taste.

6. When ready to serve, mix in the butter, freshly grated Parmigiano-Reggiano, and about a 1/2 cup of pasta water (or some hot water). Set aside for assembling lasagna.

Bechamel Sauce:

1 pint milk
2 sprigs of parsley
5 peppercorns
½ small onion, sliced
¼ teaspoon chili flake
1 bay leaf
3 tbsp. butter
¼ cup flour
⅓ cup grated parm
pinch freshly grated nutmeg

1. Bring the milk and everything else except for the butter, flour, and parmigiano to a simmer.

2. In a separate sauce pan, melt the butter and add the flour. Stir until doughy and smelling a bit nutty (about one minute).

3. Strain in the milk about a half-cup at a time, whisking to incorporate with the butter and flour mix. It should be smooth and velvety, not chunky or too thick. If it is, just add some more milk to thin it out.


1 lb. lasagna strips (enough for three layers)
4 balls burrata (or about 2 cups regular mozzarella)
¼ cup grated parm (or any other hard cheese, I sometimes use gouda)
1 cup basil, julienned
olive oil
13-14 roman tomatoes, halved lengthwise
2 tbsp. thyme
¼ cup olive oil

1. Preheat oven to 425F.

2. Place the tomatoes face up across two baking sheets. Drizzle with olive oil, sprinkle with salt, pepper and 2 tablespoons of thyme. Roast for 30 minutes, turn in the pan, and then for another 30 minutes.

Roasted Tomatoes:

1. Preheat the oven to 375F.

2. In a pyrex dish, place a layer of noodles, a ladle of ragu, a ladle of béchamel, a third of burrata, and a layer of herb roasted tomatoes, add the basil, and cover with a 1/4 of the bechamel. Repeat three times, and finish with the remaining bechamel and grated parm.

3. Bake for 25 minutes, or until bubbling. Turn the broiler on and bake for another 5 minutes, or until brown and crunchy on top. Allow to sit for 20 minutes.

FILED UNDER: Lea Michele , Pasta , Recipes

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms


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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Showing 4 comments

freklez4880 on

this looks fabulously yummy, but I thought Lea was vegan?

cookie on

Where is the beef stock incorporated? It’s missing in the steps…

Catrina Scheer on

Dion Agostino on

Some really nice and useful info on this page, also I think the style and design have fantastic features.