Lasagna Recipe

INGREDIENTS

• 4 tablespoons olive oil
• 3 pounds pork shanks (on the bone)
• 3 pounds beef shanks (on the bone)
• 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
• 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
• 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
• 3 tablespoons chopped fresh parsley leaves
• 3 tablespoons chopped fresh basil leaves
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 to 1/cups whole milk, heated
• 3/4 cup grated fontina cheese
• 1/2 cup freshly grated Parmigiano-Reggiano
• 2 tablespoons unsalted butter
• 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)

DIRECTIONS

Recipe Details