Linwood Kennedy's Truffle Foie Gras Lasagna

Name: Truffle Foie Gras Lasagna
Ingredients: Kosher salt; 1 ½ (16 oz.) boxes lasagna noodles; Shaved duck foie gras; 1 lb. bulk Italian sausage; 4 cloves garlic, smashed, divided; Crushed red pepper flakes; 1 (12 oz.) package cremini mushrooms, stems removed, caps sliced; 1 zucchini, halved lengthwise and cut on the bias; 2 Cups ricotta; 2 Cups grated Parmigiano-Reggiano, divided; 2 eggs; 6 – 7 basil leaves, cut into chiffonade; 1 Chef Jernard’s tomato sauce, recipe below; 1 lb. grated mozzarella; 1 Shaved truffles; ¼ Cup extra-virgin olive oil; ¼ lb. pancetta, diced; 2 large Spanish onions, cut into 1/4-inch dice; Kosher salt; 4 large cloves garlic, smashed and chopped; 4 (28 oz.) cans Italian plum San Marzano tomatoes

Four Chesee Smoked Truffled Foie Gras, ground Italian Sausage & ribeye lasagna with Biscoti garlic toast accent.

Mealtime: Dinner
Diet: Meat Lovers
Contains: Dairy / Lactose, Gluten, Wheat

Purchase | $4.99

By Linwood Kennedy

Chef Linwood Kennedy has won various awards. He holds the title of " Culinary Fight Club Bougie Burger" Atlanta, the " Food Fight Night at Avocado" Florida, " Beer Bourbon and BBQ Festival " in Atlanta and NY, " World Food Championship Pasta Challenge " in 2014, and others. In 2019 he placed in the Top 10 Qualifying Round at the World Food Championship. He works with some of Food Network's prominent chefs.

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