LASAGNA BAKING INSTRUCTIONS — YOUR LASAGNA IS CURRENTLY “RAW’
Preheat your oven to 400 degrees.
With a knife, poke 6-10 holes in the foil lid of the lasagna.
Place the lasagna, with the lid on the middle rack of your oven for 1 hour.
After 1 hour in the oven, remove the foil lid and bake with the lid removed for an additional 25 minutes or until desired crispiness. Some like their lasagna very crispy and will leave in the oven for an additional 40 minutes or more…
Note: the lasagna is ready when you “shake” the pan and the middle isn’t “loose”. It is always good to let the lasagna rest for 15 minutes before cutting and serving.
To finish: Warm the provided tomato sauce on your range, in a sauce pan and spoon over the plated lasagna. ENJOY!!
Holiday Carryout 2023 Reheating Instructions
Let the beef rest on the counter in the bag for one hour prior to preparing. The beef was roasted to 110 degrees, so it is very rare. We are providing three options to reheat your beef:
Searing (recommended): Slice the beef to your desired portion size (use a sharp kitchen knife to cut meat in half, then cut each half into half again for four portions).
Get a cast iron pan or saute pan very hot, add olive oil or butter (oil recommend) and sear each side for 20 seconds. Serve.
Cook in jus:
Slice the beef to your desired portion size. Bring the jus to a boil then reduce to a simmer and using tongs, place the sliced beef in the jus to re-warm for 20 seconds and serve.
Cook in oven:
Preheat the oven to 325 degrees Fahrenheit. Place the tempered beef in a roasting pan or whatever you prefer to use, uncovered. If you have a thermometer, check the temperature after 60 minutes, but it may take 90 minutes to reach 125 degrees or medium rare. After roasting, rest the beef, uncovered, for at least 10 minutes prior to slicing.
Roasted potatoes w/ coriander & fennel
Put the foil pan, covered, into a 350 degree oven for 30 minutes.
Remove the lid and roast for another 10 – 20 minutes to desired crispness.
Bring water to a boil in your favorite pasta pot. Season with salt so it tastes like the sea.
Add pasta to boiling water and cook for 5 minutes – It may need another minute or two.
Slowly warm the sauce in a small saucepan.
Strain the pasta when it’s cooked to your preference.
Combine the pasta and sauce, adding your desired amount of sauce (it might not need it all).
Season with salt, pepper and olive oil to your preference.
In a large mixing bowl, combine the romaine with the caesar dressing and season with salt and pepper. Top the romain with the grated parmesan cheese, breadcrumbs and black pepper.
Pour Jus into a one quart saucepot and bring to a boil, whisking occasionally.
Let the gelato sit on the counter for 10 minutes. Scoop, serve and enjoy!
Happy Holidays from the team at Dante!