Bobby Flay Lasagna Recipe - Delish Sides (2024)

This Bobby Flay’s Lasagna is a symphony of rich Bolognese, creamy cheeses, and savory sauces layered between tender pasta sheets. Made with pork shanks, beef shanks, pancetta, veggies, herbs, cheeses, and homemade sauces. In total, it needs 4 hours and serves 8 people.

Try More Bobby Flay Recipes:

• Bobby Flay Cauliflower Gratin
• Bobby Flay Turkey Pot Pie
• Bobby Flay Green Bean Casserole

🧡 The Allure Of This Mouth-Watering Lasagna Recipe:

• Robust flavor from diverse meats and rich sauces.
• Layered with creamy ricotta and indulgent béchamel.
• Fresh herbs elevate taste; homemade components enhance quality.
• Perfect balance of textures; hearty, comforting, and satisfying.

❓ What Is Bobby Flay Lasagna Recipe Recipe?

Bobby Flay’s Lasagna Recipe is a hearty Italian dish comprising pork and beef shanks, pancetta, and a blend of vegetables simmered in red wine and tomatoes. Layered with ricotta, béchamel, and fontina, it delivers a creamy texture and robust, savory taste.

🥩 Bobby Flay Lasagna Recipe Ingredients

Bolognese Sauce

• 1/4 cup olive oil
• 3 pounds bone-in pork shanks
• 3 pounds bone-in beef shanks
• Kosher salt and freshly ground black pepper
• 12 ounces pancetta, finely diced
• 1 1/2 cups finely diced Spanish onion
• 1/2 cup finely diced carrot
• 1/2 cup finely diced celery
• 4 cloves garlic
• 1 cup dry red wine
• 3 cups homemade chicken stock
• 1 (15-ounce) can diced tomatoes, with juices
• 4 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 6 sprigs fresh flat-leaf parsley, plus 2 tablespoons chopped fresh parsley leaves
• Marinara Sauce
• 2 cups chopped fresh basil leaves

Ricotta Mixture

• 3 cups ricotta, strained in a cheesecloth-lined strainer for at least 4 hours
• 2 large eggs, lightly beaten
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh flat-leaf parsley leaves
• 3 tablespoons chopped fresh basil leaves
• Kosher salt and freshly ground black pepper

Béchamel Sauce

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 4 cups whole milk, or more if needed, warm
• 1/4 teaspoon freshly grated nutmeg
• Kosher salt and freshly ground black pepper
• 2 cups (8 ounces) grated fontina cheese
• 1/2 cup freshly grated Parmesan cheese
• Unsalted butter, for the baking dish
• 4 sheets fresh pasta, or 1 pound dry lasagna noodles
• 1 cup freshly grated Parmesan cheese, plus extra for garnish
• Whole fresh basil leaves, plus chopped leaves for garnish
• Chopped fresh flat-leaf parsley leaves, for garnish

Marinara Sauce

• 3 tablespoons olive oil
• 1 large Spanish onion, finely diced
• 3 cloves garlic, coarsely chopped
• 1/2 teaspoon red pepper flakes
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can diced tomatoes, with juices
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley leaves
• 1/4 cup chopped fresh basil leaves

How To Make Bobby Flay Lasagna

1. Preheat the oven to 350°F. Heat oil in a large Dutch oven. Season pork and beef shanks with salt and pepper, brown them, and set aside. Cook pancetta until golden, then remove.
2. Cook onion, carrot, celery, and garlic until soft. Add red wine, scrape the pan, add chicken stock, diced tomatoes, herbs, and return meat. Braise in the oven for 2 hours.
3. Combine ricotta, eggs, cheese, parsley, basil, salt, and pepper in a bowl. Refrigerate for at least 1 hour.
4. Melt butter in a saucepan, whisk in flour, then add warm milk. Cook until thickened. Season with nutmeg, salt, pepper, and add cheeses. Adjust consistency with warm milk if needed. Set aside.
5. Preheat the oven to 375°F and butter a 9×13-inch baking dish. Cook pasta until slightly underdone, then drain.
6. Begin layering a thin layer of béchamel, pasta, ricotta mixture, béchamel, Parmesan, basil leaves, pasta, Bolognese, béchamel, Parmesan.
7. Cover with foil, bake for 20 minutes at 375°F, then remove foil and bake for an additional 25-35 minutes until golden and bubbling. Rest for 15 minutes before cutting.
8. Top each serving with marinara sauce, grated cheese, and chopped parsley and basil.

For the Marinara Sauce:

1. Heat oil in a large sauté pan, cook onion until soft. Add garlic and red pepper flakes, cook for 1 minute.
2. Add both tomatoes, bring to a boil, season with salt and pepper. Cook until reduced and thickened, about 25-30 minutes.Stir in parsley and basil.

💭 Recipe Tips

• Use quality meat cuts like beef chuck for Bolognese depth.
• Strain ricotta for a creamy, not watery, ricotta layer.
• Adjust red pepper flakes for preferred spice; taste before adding.
• Ensure proper layering for balanced taste and even cooking.
• Monitor sauce thickness; add more milk for a smoother béchamel.

🥗 What To Serve With Lasagna Recipe?

Serve garlic bread, a crisp green salad with balsamic vinaigrette, or roasted vegetables like broccoli or zucchini to complement the richness of Bobby Flay’s Lasagna Recipe.

🎚 How To Store Leftovers Lasagna?

• In The Fridge. Store Leftovers Lasagna covered in the fridge for up to 3 days, tightly sealed to retain moisture.
• In The Freezer. To freeze Leftovers Lasagna wrap portions tightly in plastic, then foil. Label and freeze for 2-3 months.

🥵 How To Reheat Leftovers Lasagna?

• In The Oven: Cover Leftovers Lasagna with foil and heat it at 350°F for 20-30 mins till heated.
• In The Microwave: Loosely cover portions of Leftovers Lasagna microwave on medium in intervals, stirring in between until hot for up 8 minutes.
• In The Skillet: Cut into portions Leftovers Lasagna reheat on low with a splash of water covered and heat for up 10- 15 minutes stirring occasionally till warmed through.

FAQs

Try More Bobby Flay Recipes:

• Bobby Flay Beef Wellington
• Bobby Flay Tri-Tip Marinade
• Bobby Flay Corned Beef And Cabbage

Bobby Flay Lasagna Recipe Nutrition Facts

Amount Per Serving

• Calories: 800
• Total Fat: 50g
• Saturated Fat: 25g
• Cholesterol: 200mg
• Sodium: 1100mg
• Carbohydrates: 50g
• Fiber: 5g
• Protein: 45g

Bobby Flay Lasagna Recipe

Author: Imen Dridi Cooking Method:Baking Cuisine:American,British Courses:Dinner,Main,Lunch Recipe Keys:LLasagna Recipe

Difficulty:BeginnerPrep time:1 hour Cook time:3 hours Rest time: 15 minutesTotal time:4 hours 15 minutesServings:8 servingsCalories:800 kcal Best Season:Available

Description

This Bobby Flay’s Lasagna is a symphony of rich Bolognese, creamy cheeses, and savory sauces layered between tender pasta sheets. Made with pork shanks, beef shanks, pancetta, veggies, herbs, cheeses, and homemade sauces. In total, it needs 4 hours and serves 8 people.

Ingredients

Bolognese Sauce

• 1/4 cup olive oil
  
• 3 pounds bone-in pork shanks
  
• 3 pounds bone-in beef shanks
  
• Kosher salt and freshly ground black pepper
  
• 12 ounces pancetta, finely diced
  
• 1 1/2 cups finely diced Spanish onion
  
• 1/2 cup finely diced carrot
  
• 1/2 cup finely diced celery
  
• 4 cloves garlic
  
• 1 cup dry red wine
  
• 3 cups homemade chicken stock
  
• 1 (15-ounce) can diced tomatoes, with juices
  
• 4 sprigs fresh thyme
  
• 4 sprigs fresh rosemary
  
• 6 sprigs fresh flat-leaf parsley, plus 2 tablespoons chopped fresh parsley leaves
  
• Marinara Sauce
  
• 2 cups chopped fresh basil leaves

Ricotta Mixture

• 3 cups ricotta, strained in a cheesecloth-lined strainer for at least 4 hours
  
• 2 large eggs, lightly beaten
  
• 1/2 cup freshly grated Parmesan cheese
  
• 1/4 cup chopped fresh flat-leaf parsley leaves
  
• 3 tablespoons chopped fresh basil leaves
  
• Kosher salt and freshly ground black pepper

Béchamel Sauce

• 3 tablespoons unsalted butter
  
• 3 tablespoons all-purpose flour
  
• 4 cups whole milk, or more if needed, warm
  
• 1/4 teaspoon freshly grated nutmeg
  
• Kosher salt and freshly ground black pepper
  
• 2 cups (8 ounces) grated fontina cheese
  
• 1/2 cup freshly grated Parmesan cheese
  
• Unsalted butter, for the baking dish
  
• 4 sheets fresh pasta, or 1 pound dry lasagna noodles
  
• 1 cup freshly grated Parmesan cheese, plus extra for garnish
  
• Whole fresh basil leaves, plus chopped leaves for garnish
  
• Chopped fresh flat-leaf parsley leaves, for garnish

Marinara Sauce

• 3 tablespoons olive oil
  
• 1 large Spanish onion, finely diced
  
• 3 cloves garlic, coarsely chopped
  
• 1/2 teaspoon red pepper flakes
  
• 1 (28-ounce) can crushed tomatoes
  
• 1 (15-ounce) can diced tomatoes, with juices
  
• Kosher salt and freshly ground black pepper
  
• 1/4 cup chopped fresh flat-leaf parsley leaves
  
• 1/4 cup chopped fresh basil leaves

Instructions

1. Preheat the oven to 350°F. Heat oil in a large Dutch oven. Season pork and beef shanks with salt and pepper, brown them, and set aside. Cook pancetta until golden, then remove.
2. Cook onion, carrot, celery, and garlic until soft. Add red wine, scrape the pan, add chicken stock, diced tomatoes, herbs, and return meat. Braise in the oven for 2 hours.
3. Combine ricotta, eggs, cheese, parsley, basil, salt, and pepper in a bowl. Refrigerate for at least 1 hour.
4. Melt butter in a saucepan, whisk in flour, then add warm milk. Cook until thickened. Season with nutmeg, salt, pepper, and add cheeses. Adjust consistency with warm milk if needed. Set aside.
5. Preheat the oven to 375°F and butter a 9×13-inch baking dish. Cook pasta until slightly underdone, then drain.
6. Begin layering a thin layer of béchamel, pasta, ricotta mixture, béchamel, Parmesan, basil leaves, pasta, Bolognese, béchamel, Parmesan.
7. Cover with foil, bake for 20 minutes at 375°F, then remove foil and bake for an additional 25-35 minutes until golden and bubbling. Rest for 15 minutes before cutting.
8. Top each serving with marinara sauce, grated cheese, and chopped parsley and basil.

For the Marinara Sauce:

9. Heat oil in a large sauté pan, cook onion until soft. Add garlic and red pepper flakes, cook for 1 minute.
10. Add both tomatoes, bring to a boil, season with salt and pepper. Cook until reduced and thickened, about 25-30 minutes.Stir in parsley and basil.

Notes

• Use quality meat cuts like beef chuck for Bolognese depth.
  Adjust red pepper flakes for preferred spice; taste before adding.
  Ensure proper layering for balanced taste and even cooking.
  Strain ricotta for a creamy, not watery, ricotta layer.
  

Keywords:Bobby Flay Lasagna Recipe