Description
Bobby Flay’s lasagna masterpiece combines rich Italian flavors with expert layering techniques. Generous cheese, robust meat sauce, and perfect pasta sheets create a memorable dining experience you’ll savor with each comforting bite.
Ingredients
Scale
- 3 lbs bone-in pork shanks
- 3 lbs bone-in beef shanks
- 12 oz pancetta, finely diced
- 1 large Spanish onion, finely diced
- 1 ½ cups finely diced Spanish onion
- ½ cup finely diced carrot
- ½ cup finely diced celery
- 7 cloves garlic (4 whole, 3 coarsely chopped)
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 6 sprigs fresh flat-leaf parsley
- 2 cups chopped fresh basil leaves
- ¼ cup chopped fresh flat-leaf parsley leaves
- ¼ cup chopped fresh basil leaves
- ¼ cup olive oil
- 3 tbsps olive oil
- 1 cup dry red wine
- 3 cups homemade chicken stock
- 1 (15-oz) can diced tomatoes, with juices
- Marinara sauce
- 3 cups ricotta, strained in a cheesecloth-lined strainer for at least 4 hours
- 2 large eggs, lightly beaten
- ½ cup freshly grated Parmesan cheese
- 3 tbsps chopped fresh basil leaves
- 3 tbsps unsalted butter
- 3 tbsps all-purpose flour
- 4 cups whole milk, or more
Instructions
- Meat Preparation: Season pork and beef shanks with salt and pepper. In a Dutch oven, heat olive oil and brown meat until golden, creating a rich crust. Transfer browned meat to a plate.
- Base Flavor Development: Render pancetta until crispy, then sauté onions, carrots, celery, and garlic until softened. Deglaze pan with red wine, scraping caramelized bits from the bottom.
- Braising Process: Add chicken stock, diced tomatoes, and fresh herbs. Return meats to the pot and braise in a preheated oven at 175°C (350°F) for 2 hours until meat becomes incredibly tender.
- Cheese Mixture Preparation: Combine ricotta, eggs, Parmesan, parsley, basil, salt, and pepper. Refrigerate to allow flavors to meld and intensify.
- Béchamel Creation: Melt butter and create a roux with flour. Gradually whisk in warm milk until sauce thickens. Season with nutmeg, salt, and pepper. Incorporate grated cheeses, adjusting consistency as needed.
- Pasta and Assembly: Cook lasagna noodles slightly underdone. Layer baking dish with béchamel, pasta sheets, ricotta mixture, Bolognese sauce, Parmesan, and fresh basil leaves, creating multiple intricate layers.
- Baking Process: Cover with foil and bake at 190°C (375°F) for 20 minutes. Remove foil and continue baking until top turns golden and edges bubble with delicious intensity.
- Marinara Sauce: Sauté onions in olive oil, add garlic and red pepper flakes. Incorporate crushed and diced tomatoes, simmering until sauce reduces and thickens. Finish with fresh herbs.
- Serving: Rest lasagna for 15 minutes. Plate individual portions, topping with additional marinara sauce, freshly grated cheese, and herb garnish.
Notes
- Master Meat Preparation: Room temperature meats ensure even browning and develop rich, complex flavors during cooking, preventing tough texture and promoting caramelization.
- Layering Technique: Create alternating layers with precise ratios of pasta, Bolognese, béchamel, and ricotta to guarantee balanced texture and depth of flavor in every bite.
- Resting Rule: Allow lasagna to rest 15 minutes after baking, enabling layers to set and making slicing cleaner while preventing scalding hot servings.
- Pasta Precision: Slightly undercook pasta sheets to prevent mushiness during final baking, as noodles will continue absorbing moisture and cooking in the hot lasagna assembly.
- Prep Time: 1 hour
- Cook Time: 3 hours
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 850
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 50 g
- Saturated Fat: 20 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 150 mg