Lasagne Recipe | Food Network UK

Name: Lasagne Recipe | Food Network UK
Total time: 190 min
Ingredients: 4 tbsps olive oil; 1.3kg beef shanks (on the bone); 1.3kg pork shanks (on the bone); Salt; Freshly ground black pepper; 340g pancetta, finely diced; 340g Spanish onion, finely diced; 110g carrot, finely diced; 110g celery, finely diced; 4 whole garlic cloves; 250ml dry red wine; 700ml homemade beef or chicken stock; 1 (425g) tin diced tomatoes and their juices; 4 sprigs fresh thyme; 3 sprigs fresh rosemary; 6 sprigs flat-leaf parsley; 250ml tomato sauce, recipe follows; Fresh parsley leaves, chopped; Fresh basil leaves, chopped; 720g ricotta, strained in a cheesecloth lined strainer for at least 4 hours; 2 large eggs; 4 tbsps fresh flat-leaf parsley, chopped; 3 tbsps fresh basil leaves, chopped; 40g Parmigiano Reggiano cheese, freshly grated; 3 tbsps olive oil; 1 large Spanish onion, finely diced; 3 cloves garlic, coarsely chopped; 1/2 tsp crushed red chili flakes; 2 (795g) tins crushed tomatoes; 1 (425g) tin diced tomatoes

foodnetwork.co.uk

This mouth-watering recipe is ready in just 3 hours and 10 minutes and the ingredients detailed below can serve up to 6 people.

View full recipe on foodnetwork.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodnetwork.co.uk.

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Ingredients

4 tbsps olive oil
1.3kg beef shanks (on the bone)
1.3kg pork shanks (on the bone)
Salt
Freshly ground black pepper
340g pancetta, finely diced
340g Spanish onion, finely diced
110g carrot, finely diced
110g celery, finely diced
4 whole garlic cloves
250ml dry red wine
700ml homemade beef or chicken stock
1 (425g) tin diced tomatoes and their juices
4 sprigs fresh thyme
3 sprigs fresh rosemary
6 sprigs flat-leaf parsley
250ml tomato sauce, recipe follows
Fresh parsley leaves, chopped
Fresh basil leaves, chopped
720g ricotta, strained in a cheesecloth lined strainer for at least 4 hours
2 large eggs
4 tbsps fresh flat-leaf parsley, chopped
3 tbsps fresh basil leaves, chopped
40g Parmigiano Reggiano cheese, freshly grated
3 tbsps olive oil
1 large Spanish onion, finely diced
3 cloves garlic, coarsely chopped
1/2 tsp crushed red chili flakes
2 (795g) tins crushed tomatoes
1 (425g) tin diced tomatoes
3 tbsps fresh parsley leaves, chopped
30g unsalted butter
2 tbsps plain flour
475ml to 590ml whole milk, heated
Pinch freshly grated nutmeg
75g Fontina cheese, freshly grated
50g Parmigiano Reggiano cheese, freshly grated
Bechamel (mornay) sauce, recipe above
4 fresh sheets pasta, cooked for 2 to 3 minutes in boiling, salted water, drained or 450g lasagna noodles, cooked in boiling, salted water until slightly under al dente, about 5 minutes
Ricotta mixture, recipe above
Parmigiano Reggiano cheese, freshly grated
Fresh basil leaves
Bolognese sauce, recipe above