Ingredients
Bolognese Sauce:
- 4 tablespoons olive oil
- 3 pounds pork shanks (on the bone)
- 3 pounds beef shanks (on the bone)
- Salt
- Freshly ground black pepper
- 3/4 pound pancetta, finely diced
- 1 1/2 cups finely diced Spanish onion
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- 4 whole garlic cloves
- 1 cup dry red wine
- 3 cups homemade beef or chicken stock
- 1 (15-ounce) can diced tomatoes and their juices
- 4 fresh thyme sprigs
- 3 sprigs fresh rosemary
- 6 sprigs flat-leaf parsley
- 1 cup tomato sauce, recipe follows
- Chopped fresh parsley leaves
- Chopped fresh basil leaves
Ricotta Mixture:
- 3 cups ricotta, strained in a cheesecloth lined strainer for at least 4 hours
- 2 large eggs
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons chopped fresh basil leaves
- 1/2 cup freshly grated Parmigiano-Reggiano
- Salt
- Freshly ground black pepper
Tomato Sauce:
- 3 tablespoons olive oil
- 1 large Spanish onion, finely diced
- 3 cloves garlic, coarsely chopped
- 1/2 teaspoon crushed red chili flakes
- 2 (28-ounce) cans crushed tomatoes
- 1 (15-ounce) can diced tomatoes
- Salt and freshly ground black pepper
- 3 tablespoons chopped fresh parsley leaves
- 3 tablespoons chopped fresh basil leaves
Bechamel (Mornay) Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 to 2 1/2 cups whole milk, heated
- Pinch freshly grated nutmeg
- Salt and freshly ground black pepper
- 3/4 cup grated fontina cheese
- 1/2 cup freshly grated Parmigiano-Reggiano
Assembly:
- 2 tablespoons unsalted butter
- Bechamel Sauce
- 4 fresh sheets pasta, cooked for 2 to 3 minutes in boiling, salted water, drained or 1 pound lasagna noodles (cooked in boiling, salted water until slightly under al dente, about 5 minutes)
- Ricotta mixture
- Grated Parmigiano-Reggiano
- Fresh basil leaves
- Bolognese Sauce
For the Bolognese Sauce:
Description
Food Network Invites You To Try This Lasagna Recipe From Bobby Flay.
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