Instructions: Bolognese Mixture: Saute onions, peppers, garlic in olive oil, add meats and brown ensuring all meat is broken up finely. Drain off all grease. Add tomato puree, tomato sauce, black pepper and salt. Simmer 10 minutes; add parmesan cheese and simmer 10 minutes longer. Cool mixture in refrigerator at least 2 hours. After cooling add in panko bread crumbs (just enough to bind), a pinch of salt, Italian seasoning and black pepper. Refrigerate 1/2 hour.

LA Cheese Stuffing: Mix all ingredients together until well combined and refrigerate.

To Make the LA Lasagne: Layout pasta sheets and scoop 4 ounces of Bolognese Mixture onto pasta sheets spreading evenly leaving a 1-inch lip on top, then spread the Cheese Mixture on top of the meat mixture in the same manner. Brush the top edge of pasta sheet with egg wash and tightly roll lasagne up and seal. Refrigerate until cold.

Take roll and dip in tempura batter and then roll in the bread crumbs until completely coated. Dip each end back into the batter and seal with more bread crumbs. Fry in hot oil at 350 degrees for approximately 8 minutes.

Carefully remove from oil and place on a cutting board. Slice off both ends of roll and discard. Cut the roll in half and cut each piece on the bias.

Ladle 2 ounces of marinara sauce in the bottom of a large soup bowl. Place lasagne pieces in center of bowl. Top with 8 ounces of four-cheese sauce and garnish with fresh basil.

This recipe yields 5 servings.

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