Description
Bobby Flay’s lasagna brings together classic Italian flavors with a bold American twist. Layers of rich meat sauce, creamy ricotta, and melted cheese create a comforting meal you’ll crave again and again.
Ingredients
Scale
Meat Ingredients:
- 3 pounds bone-in pork shanks
- 3 pounds bone-in beef shanks
- 12 ounces pancetta, finely diced
Vegetable and Herb Ingredients:
- 1 ½ cups finely diced Spanish onion
- ½ cup finely diced carrot
- ½ cup finely diced celery
- 4 cloves garlic
- 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
- 1 large Spanish onion, finely diced
- 3 cloves garlic, coarsely chopped
Liquid, Dairy, and Other Ingredients:
- ¼ cup olive oil
- 3 tablespoons olive oil
- 1 cup dry red wine
- 3 cups homemade chicken stock
- 1 (15-ounce) 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 tablespoons chopped fresh basil leaves
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups whole milk, or more
Instructions
- Prepare the meat by generously seasoning pork and beef shanks with salt and pepper at room temperature. In a large Dutch oven, heat olive oil over medium-high heat and brown the meat on all sides until a rich golden crust forms, about 4-5 minutes per side. Transfer the browned meat to a separate plate and set aside.
- In the same Dutch oven, render pancetta until crispy and golden, then remove and reserve. Without cleaning the pan, sauté finely chopped onions, carrots, celery, and minced garlic until softened and fragrant, approximately 5-6 minutes.
- Deglaze the pan with robust red wine, scraping up all caramelized bits from the bottom. Pour in chicken stock (480 milliliters or 16 fluid ounces), add diced tomatoes, fresh herbs, and return the browned meats to the pot. Cover and braise in a preheated oven at 175°C (350°F) for 2 hours until meat becomes exceptionally tender.
- Prepare the ricotta mixture by blending ricotta cheese, beaten eggs, grated Parmesan, chopped parsley, fresh basil, salt, and black pepper in a mixing bowl. Refrigerate for a minimum of 1 hour to allow flavors to meld.
- Create the béchamel sauce by melting unsalted butter in a saucepan, whisking in flour to create a smooth roux. Gradually incorporate warm whole milk, stirring continuously until the sauce thickens. Season with ground nutmeg, salt, and pepper, then fold in grated cheeses. Adjust consistency with additional warm milk if needed.
- Cook lasagna noodles in salted boiling water until slightly underdone, approximately 2 minutes less than package instructions. Drain and rinse with cold water to prevent further cooking.
- Preheat the oven to 190°C (375°F). Generously butter a 23×33 centimeter (9×13 inch) baking dish. Begin layering by spreading a thin layer of béchamel sauce, followed by pasta sheets, ricotta mixture, more béchamel, grated Parmesan, fresh basil leaves, additional pasta, Bolognese sauce, béchamel, and final sprinkle of Parmesan.
- Cover the lasagna with aluminum foil and bake for 20 minutes. Remove foil and continue baking for an additional 25-35 minutes until the top becomes golden and edges are bubbling. Allow the lasagna to rest for 15 minutes before serving.
- For marinara sauce, heat olive oil in a large sauté pan. Sauté diced onions until translucent, then add minced garlic and red pepper flakes, cooking for 1 minute to release aromatics.
- Add crushed and diced tomatoes, bringing the mixture to a gentle boil. Season with salt and black pepper, then simmer until the sauce reduces and thickens, approximately 25-30 minutes. Finish by stirring in fresh chopped parsley and basil.
- Serve individual portions of lasagna topped with additional marinara sauce, freshly grated cheese, and garnish with chopped parsley and basil.
Notes
- Choose tough beef chuck for rich, authentic Bolognese flavor that melts into tender perfection.
- Control heat with red pepper flakes, starting sparingly and adjusting to personal spice tolerance.
- Layer ingredients carefully, creating harmonious textures and preventing uneven cooking.
- Drain ricotta through cheesecloth to achieve silky, concentrated dairy goodness without excess moisture.
- Prep Time: 1 hour
- Cook Time: 3 hours
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 600 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 150 mg