Georgia-Inspired Lasagna by Chase Todaro for Lasagna Love

Georgia-Inspired Lasagna by Chase Todaro for Lasagna Love

 Including Georgia Peaches, Coca-Cola, and Boiled Peanuts!

 

Chase Todaro, a Michelin Star awarded chef, created an out-of-the-box, Georgia-themed lasagna all made with ingredients found throughout the state in hopes to raise awareness about the work Lasagna Love South does to feed families.

Todaro has years of experience at Rathbun’s in Atlanta as well as Telepan in New York City. His journey began at the Art Institute of Atlanta for Culinary Arts in 2003.

Now, he oversees well-loved kitchens throughout Atlanta metro like The Optimist, King + Duke, and Staplehouse.

He has a passion for hyper-local food and giving back to the city where his culinary career began.

 

Short Ribs

 

2 lbs Bone in Short Ribs

1 onion, diced

1 carrot, diced

1/2 head of celery, sliced

4 cloves of garlic, crushed

5 peaches, peeled and sliced

1 cup red wine

2 cups Coca-Cola

4 cups chicken stock

 

Dredge Short Ribs in flour and sear on all sides in 2T of oil until evenly browned on all sides.

Remove Short Ribs and reduce heat to medium. Add the Celery, Carrot, Onion, and garlic and cook for 2 minutes.

Add Red Wine to deglaze the pan.

Return the Short Ribs to the pan and add the Coca-Cola, Peaches, and Chicken Stock.

Bring to a boil then cover the pan with foil and bake in at 350° for approximately 2 1/2 hours. The meat will fall from the bone when it is done.

 

**important Step** Chill the cooked Short Ribs IN the braising liquid to savor the juices.

 

Once completely cool, shred the Short Ribs and reserve for the layers and meat sauce.

 

Meat Sauce:

 

1 36 oz jar of your favorite Tomato Sauce

1 lb Ground Beef

1 cup of the shredded Short Ribs

2 cups of Basil Leaves

1 cup of Boiled Peanuts

4 Peaches, pitted and chopped

5 cloves of Garlic, minced

 

In a pot, begin with browning the ground beef and adding the minced garlic about half way through the browning process.

While the meat is browning, add the tomato sauce, peanuts, basil, and peaches to a blender and pulse until everything is incorporated.

Add tomato sauce from Blender to the beef in the pan, reduce heat to a simmer, and cook for one hour stirring often.

After one hour, add the shredded Short Rib to the sauce, cook for another 15 minutes and remove from heat. Chill sauce.

 

Cheese Mixture:

Stir together:

2 cups ricotta

1 egg

1/4 cup grated parmesan cheese

1 1/2 cups shredded mozzarella cheese

1/4 cup chopped parsley

 

12 Lasagna Noodles – Either fresh noodles from White Bull in Decatur or store bought

Assembly:

Spray two 8“ pans with cooking spray.

Spoon sauce to cover the bottom of the panss.

Place three noodles over sauce, then spread cheese mixture and another layer of sauce.

Repeat this process until all ingredients are incorporated in the layering.

Cover pans with aluminum foil and bake at 350 degrees for 45 minutes.  

Uncover and sprinkle with shredded Mozzarella cheese or slices of fresh mozzarella and garnish with freshly torn basil.   

Bake uncovered for 15 minutes or until the cheese is melted.