Frank's Rustic Lasagna (Frank Style)

Ingredients

• 1 lb Pork Country‑Style Ribs (cut into 1‑inch pieces)
• 0.5 lb Spicy Italian Sausage (removed from casing, broken up)
• 2 Tbsp Olive Oil (extra‑virgin preferred)
• 1 large Onion (finely diced, salted while cooking)
• 2 small Carrot (peeled and diced)
• 2 stalks Celery (diced)
• 3 cloves Garlic (minced)
• 1 cup Dry White Wine (deglazing, let alcohol evaporate)
• 1/4 cup Fresh Basil (tied into a bouquet garni, later shredded)
• 2 cans Ground Peeled Tomatoes (28‑oz cans, no skins)
• 1 tsp Freshly Ground Black Pepper (adjust to taste)
• 1/2 tsp Red Chili Flakes (optional for extra heat)
• 2 tsp Salt (season throughout)
• 1/2 cup Water (adjust sauce consistency)
• 1 cup Pecorino Romano (freshly grated)
• 1 cup Parmesan Cheese (freshly grated)
• 2 cups Low‑Moisture Mozzarella (shredded)
• 1 cup Ricotta Cheese (full‑fat, dolloped)
• 12 sheets Dry Lasagna Noodles (no‑boil type preferred, otherwise regular dry noodles)
• 1 sheet Aluminum Foil (large enough to cover dish)

Instructions

1. Brown the Pork

   Heat the pot over medium‑high heat, add olive oil, then add the pork rib pieces in a single layer. Let them sit without stirring for 5‑7 minutes until the bottom is nicely browned, then turn to brown the other sides.

   Time: PT7M

   Temperature: medium‑high

2. Set Pork Aside

   Using a slotted spoon, transfer the browned pork to a bowl, leaving the rendered fat and fond in the pot.

   Time: PT1M

3. Brown the Sausage

   Add the casings‑removed spicy Italian sausage to the pot, breaking it up with the spoon. Cook until it begins to brown, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

4. Set Sausage Aside

   Remove the sausage with the slotted spoon and place it on top of the pork in the bowl.

   Time: PT1M

5. Sauté Onions

   Add the diced onion to the pot, sprinkle with a pinch of salt, and sauté until translucent and slightly golden, about 4 minutes.

   Time: PT4M

   Temperature: medium

6. Add Carrots and Celery

   Stir in the diced carrots and celery. Cook, stirring occasionally, until they begin to soften, about 4 minutes.

   Time: PT4M

   Temperature: medium

7. Cook Garlic

   Add the minced garlic and cook for 2 minutes, just until fragrant; do not let it brown.

   Time: PT2M

   Temperature: medium

8. Deglaze with Wine

   Pour in 1 cup of dry white wine, scraping the fond from the bottom of the pot. Let the wine reduce until it’s mostly evaporated, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

9. Add Bouquet Garni

   Tie a handful of fresh basil into a small bundle with butcher twine and drop it into the pot.

   Time: PT1M

10. Add Tomatoes and Seasonings

    Stir in the two cans of ground peeled tomatoes, 1/2 cup water, 1 tsp black pepper, 2 tsp salt, and 1/2 tsp chili flakes. Bring to a gentle simmer.

    Time: PT5M

    Temperature: medium

11. Simmer the Sauce

    Return the pork and sausage (with any juices) to the pot. Reduce heat to medium‑low and let the sauce simmer, uncovered, for 1 hour 30 minutes, stirring every 15‑20 minutes.

    Time: PT1H30M

    Temperature: medium‑low

12. Finish the Sauce

    Remove the basil bouquet garni. Shred the pork pieces directly in the pot, then stir in the shredded basil leaves. Adjust consistency with a little extra water if needed.

    Time: PT5M

13. Preheat Oven

    Preheat a conventional oven to 350°F (175°C).

    Time: PT10M

    Temperature: 350°F

14. Assemble Lasagna

    In a 9×13‑inch baking dish, spread a thin layer of sauce on the bottom. Layer dry lasagna sheets, spoon sauce over the sheets, sprinkle a mixture of grated Pecorino, Parmesan, and mozzarella, and dollop ricotta. Repeat layers (sauce → noodles → sauce → cheeses) until all components are used, ending with a generous topping of Pecorino, Parmesan, and mozzarella. Do not place ricotta on the top layer.

    Time: PT15M

15. Cover and Bake (First Half)

    Cover the dish tightly with aluminum foil and bake for 30 minutes.

    Time: PT30M

    Temperature: 350°F

16. Uncover and Bake (Second Half)

    Remove the foil and continue baking for another 30 minutes, or until the cheese on top is golden‑brown and bubbling.

    Time: PT30M

    Temperature: 350°F

17. Rest Before Serving

    Remove the lasagna from the oven and let it rest, covered loosely with foil, for at least 30 minutes before cutting.

    Time: PT30M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Pork Country‑Style Ribs: pork shoulder, ground pork
• Instead of Spicy Italian Sausage: mild Italian sausage, chorizo
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Onion: shallot, leek
• Instead of Carrot: parsnip
• Instead of Celery: fennel stalk
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Dry White Wine: dry sherry, white grape juice + 1 tsp vinegar
• Instead of Fresh Basil: dried basil (1 tsp)
• Instead of Ground Peeled Tomatoes: whole peeled tomatoes, crushed by hand
• Instead of Freshly Ground Black Pepper: pre‑ground pepper
• Instead of Red Chili Flakes: cayenne pepper (1/4 tsp)
• Instead of Salt: kosher salt
• Instead of Pecorino Romano: Grana Padano
• Instead of Parmesan Cheese: Pecorino
• Instead of Low‑Moisture Mozzarella: part‑skim mozzarella
• Instead of Ricotta Cheese: cottage cheese (drained)
• Instead of Dry Lasagna Noodles: oven‑ready lasagna sheets
• Instead of Aluminum Foil: oven‑safe lid

Equipment Needed

• Large Heavy‑Bottomed Pot
• Slotted Spoon
• Chef's Knife
• Cutting Board
• Measuring Cups and Spoons
• Wooden Spoon
• Butcher Twine (optional)
• 9×13‑Inch Baking Dish
• Aluminum Foil
• Oven
• Timer
• Tongs (optional)

Critical Steps — Do Not Skip

• Browning the pork and sausage to develop fond
• Deglazing with white wine to lift caramelized bits
• Long, gentle simmer of the sauce (1.5 h)
• Covering the lasagna with foil for the first bake
• Resting the lasagna 30 min before slicing

Chef Tips from the Video

• Use low‑moisture mozzarella to avoid excess liquid.
• Ground peeled tomatoes save time and give a smooth texture.
• Keep the fond in the pot; it’s the flavor backbone of the sauce.
• Shred the pork directly in the sauce – it will fall apart nicely.

Troubleshooting

Storage

Refrigerator: Cool completely, then cover tightly. Keeps 3‑4 days.

Freezer: Wrap dish in foil and freezer‑safe bag. Freeze up to 2 months. Thaw overnight before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The sauce can be made 1‑2 days ahead; refrigerate in an airtight container.
• Assemble the lasagna, cover tightly, and refrigerate up to 24 h before baking.
• Unbaked lasagna freezes well; wrap tightly and bake from frozen, adding 15‑20 min to bake time.