Formally the executive sous chef of Le Cirque, a three-star rated restaurant by the New York Times, Chef John Creger worked under Chef Craig Hopson. He has previously with with world-renowned chefs like Morimoto, Mark Forgione, and David Burke.
He has finally found his home in Gradisca, where he brings his own style and creativity with a modern twist, inspired by the heartfelt Italian cooking of the mother of Massimo Galeano (Founder/owner of Gradisca). She influenced Chef Creger to prepare food with the freshest local farmers’ market ingredients and products that are essential to true Italian cooking like Parma prosciutto, Parmigianino, olive oil, and balsamic vinegar.
Chef John Creger was kind enough to hand us his recipe for Lasagna Bolognese, a dish that is hearty and warming without being too heavy. It’s so irresistibly good, it’s not hard to finish off a whole serving of these. He believes that, “There’s just something so special about totally warming food that reaches through your whole body when’s it’s done right.” The same thing goes for his recipe for Lasagna Bolognese. And you’ll be shocked to learn that he doesn’t use egg pasta with this recipe, but layers of crepe. Yes, crepes… and that’s the reason why it’s very light.
1 kilogram Bolognese Ragout
400 grams Parmigiano Reggiano, freshly grated
200 grams butter
100 grams All-Purpose Flour
100 grams Butter
1 Liter Fresh Whole Milk
Pinch of Sea Salt
Pinch of Nutmeg
200 grams All-Purpose Flour
350 milliliters Whole Milk
3 pieces Large Eggs, slightly beaten
Sea Salt and Pepper to taste
1 baking dish, (25x35x6 cm)
1. Line the bottom of the baking dish with butter, then spread some spoonfuls of bechamel and ragout.
2. Arrange the necessary crepes on top to form a single layer, then cover with a thin layer of bechamel, plenty of ragout, some butter flakes, and Parmigiano.
*Note: The layers must be as regular as possible and without air bubbles.
3. Finish with a layer of some ragout mixed with bechamel, butter flakes, and more Parmigiano.
4. Bake in a 180-degree Celsius (355-degree Fahrenheit) oven for 25 to 30 minutes, or until the top is golden brown. Let rest for five minutes before serving.
Gradisca Ristorante is located at 126 W 13th St, New York, NY 10011.[mappress mapid=”148″]
Hours of Operation
Sunday – Thursday 5:30pm – 11:00pm
Saturday – Sunday 5:30pm – 11:30pm