Why Restaurant Lasagna Tastes So Much Better

Ingredients

• 4 tbsp Olive Oil (extra virgin, divided for roasting tomatoes and sautéing)
• 200 g Bone Marrow (bones trimmed, optional for extra richness)
• 1 large Onion (root left on, diced fine)
• 1 medium Carrot (peeled and julienned)
• 2 stalks Celery (julienned)
• 500 g Ox Cheek (trimmed, cut into 2‑cm cubes)
• 500 g Beef Short Rib (bone‑in, cut into chunks)
• 200 g Pancetta (diced)
• 300 g Pork Sausage Meat (removed from casings)
• 1.5 kg Fresh Tomatoes (halved, roasted)
• 250 ml Dry White Wine (dry, for deglazing)
• 1 sprig Fresh Rosemary (stem removed before serving)
• 2 leaves Bay Leaf (for ragu and béchamel infusion)
• 100 g Parmesan Rind (adds umami to ragu)
• 500 ml Light Chicken Stock (low‑sodium)
• 300 g Spinach (fresh, blanched and chopped)
• 400 g 00 Flour (fine Italian flour for pasta)
• 2 large Eggs (whole eggs for pasta dough)
• 2 large Egg Yolks (extra yolks for richer dough)
• 100 g Unsalted Butter (for béchamel)
• 60 g All-Purpose Flour (for béchamel roux)
• 1000 ml Whole Milk (for béchamel, infused)
• 150 g Parmesan Cheese (freshly grated for topping and béchamel)
• 1 pinch Nutmeg (freshly grated)
• to taste Black Pepper (freshly cracked)
• to taste Salt (kosher or sea salt)

Instructions

1. Prepare the Safrito Vegetables

   Trim the carrot base, julienne the carrot and celery into fine strips, and dice the onion finely, keeping the root attached until the end.

   Time: PT15M

2. Render Bone Marrow

   Heat a tablespoon of neutral oil in the Dutch oven over medium heat, add the bone marrow pieces and cook until the fat melts and the marrow softens.

   Time: PT5M

3. Sweat the Safrito

   Add the diced onion, carrot, and celery to the rendered marrow fat. Cook, stirring occasionally, until the vegetables become translucent but do not brown.

   Time: PT10M

4. Roast the Tomatoes

   Halve the fresh tomatoes, drizzle with olive oil, season with salt and pepper, and spread on a baking sheet. Roast in a preheated oven at 180°C for 15‑20 minutes until slightly caramelized.

   Time: PT20M

   Temperature: 180°C

5. Pulse Roasted Tomatoes

   Transfer the roasted tomatoes (with their juices) to a blender and pulse 3‑5 seconds until chunky; avoid making a smooth purée.

   Time: PT5M

6. Brown Ox Cheek and Short Rib

   Increase heat to medium‑high, add a splash of oil, then brown the ox cheek and short rib pieces in batches, turning frequently until a deep golden crust forms.

   Time: PT20M

7. Brown Pancetta and Sausage

   In the same pan, add diced pancetta and crumble the sausage meat. Cook over medium heat, stirring, until the pancetta renders and the sausage loses its raw pinkness.

   Time: PT15M

8. Deglaze with White Wine

   Pour the dry white wine into the pan, scraping up browned bits, and reduce the liquid by half over medium‑high heat.

   Time: PT10M

9. Combine All Ragu Components

   Return all browned meats to the pot, add the pulsed tomatoes, the safrito, a sprig of rosemary, bay leaves, Parmesan rind, and pour in the chicken stock. Bring to a gentle simmer.

   Time: PT10M

10. Low‑And‑Slow Oven Braise

    Cover the pot with its lid and transfer to a preheated oven set to 140°C. Bake for 2 hours 30 minutes, stirring every 30 minutes.

    Time: PT2H30M

    Temperature: 140°C

11. Blanch and Prepare Spinach

    Boil a pot of water, blanch the spinach for 1 minute, then plunge into ice water. Squeeze out excess water and roughly chop.

    Time: PT5M

12. Make Spinach Pasta Dough

    In a large bowl, make a well in the 00 flour, add 2 whole eggs, 2 egg yolks, a generous drizzle of olive oil, a pinch of salt, and the chopped spinach. Mix by hand until a shaggy dough forms, then knead for 2 minutes until smooth.

    Time: PT15M

13. Rest the Pasta Dough

    Wrap the dough in cling film and refrigerate for 30 minutes to firm.

    Time: PT30M

14. Roll and Cut Pasta Sheets

    Divide the rested dough into portions, flatten each, and run through a pasta machine (or rolling pin) to the 6th of 8 settings. Fold and roll repeatedly until the sheet is thin enough to see light through but still holds shape. Cut sheets to fit your lasagna dish.

    Time: PT15M

15. Blanch Pasta Sheets

    Drop each sheet into boiling water for 1 minute, then transfer to ice water, drain, and lay on a clean kitchen cloth to dry.

    Time: PT5M

    Temperature: boiling

16. Infuse Milk for Béchamel

    Combine milk with a bay leaf, a few peppercorns, and thyme sprigs in a saucepan. Warm over low heat for 1 hour, allowing flavors to meld.

    Time: PT1H

17. Prepare Béchamel Sauce

    Melt butter in a saucepan over low heat, whisk in 60 g all‑purpose flour and cook for 2 minutes until it resembles wet sand. Gradually whisk in the infused milk, simmer for 5 minutes until thickened, then stir in grated Parmesan, a pinch of nutmeg, and season with salt and pepper.

    Time: PT15M

18. Assemble the Lasagna

    In the casserole dish, spread a thin layer of béchamel, then a layer of ragu, followed by a layer of pasta sheets. Repeat, aiming for 8‑10 thin layers, ending with a final sheet, béchamel, and a generous sprinkling of grated Parmesan.

    Time: PT15M

19. Final Bake

    Cover the assembled lasagna with its lid and bake at 140°C for 25‑30 minutes until the interior is hot and the pasta is tender.

    Time: PT30M

    Temperature: 140°C

20. Create Crispy Top

    Remove the lid, switch the oven to broil (or preheat a grill to high), and brown the top for 5 minutes until the cheese forms a deep golden crust.

    Time: PT5M

    Temperature: high broil

Nutrition Facts

Calories

680

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

4 g