Imen Bobby Flay Lasagna is a massive American-Italian project meal. This multilayered feast features a slow-braised Bolognese made with beef and pork shanks, a creamy Fontina béchamel, and a bright homemade marinara sauce tucked between tender pasta sheets.
If you do nothing else, strain your ricotta cheese through a fine-mesh sieve for at least an hour before mixing it. That’s the difference between a luscious, creamy layer and a watery mess that makes your pasta slide apart. I’ve skipped this before when I was in a hurry, and the extra liquid ruined the structural integrity of the entire dish.
Bobby Flay’s approach here is all about building layers of flavor using bone-in meats. Most recipes just use ground beef, but the collagen from the shanks makes the sauce silky and rich in a way that regular mince can’t touch. I didn’t expect the nutmeg in the béchamel to matter that much, but it’s the secret to making the cheese taste even more savory.
Bobby Flay Lasagna Ingredients
For the Bolognese Sauce:
- 2 tablespoons (30ml) olive oil
- 1 pound (450g) bone-in pork shanks
- 1 pound (450g) bone-in beef shanks
- 4 ounces (115g) pancetta, diced
- 1 medium Spanish onion, finely chopped
- 1 large carrot, finely chopped
- 1 stalk celery, finely chopped
- 4 cloves garlic, minced
- 1 cup (240ml) dry red wine
- 2 cups (480ml) chicken stock
- 1 can (28 oz/800g) diced tomatoes
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1/4 cup (10g) fresh parsley, chopped
For the Ricotta Mixture:
- 2 cups (450g) ricotta cheese, strained
- 2 large eggs, lightly beaten
- 1/2 cup (50g) grated Parmesan cheese
- 2 tablespoons (5g) fresh basil, chopped
- 2 tablespoons (5g) fresh parsley, chopped
For the Béchamel Sauce:
- 4 tablespoons (55g) unsalted butter
- 1/4 cup (30g) all-purpose flour
- 3 cups (720ml) whole milk, warmed
- 1/4 teaspoon ground nutmeg
- 1 cup (115g) shredded Fontina cheese
- 1/2 cup (50g) grated Parmesan cheese
For the Marinara Sauce:
- 2 tablespoons (30ml) olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz/800g) crushed tomatoes
- 1/2 teaspoon red pepper flakes
- 1/4 cup (10g) fresh basil and parsley, chopped
For Assembly:
- 1 pound (450g) lasagna noodles
- 1 cup (100g) grated Parmesan cheese
- Fresh basil leaves for garnish
How To Make Bobby Flay Lasagna
- 1. Brown the meat and build the Bolognese: Heat the olive oil in a large heavy pot over medium-high heat and sear the pork and beef shanks until they’re dark brown on all sides. Remove the meat, toss in the pancetta and cook until crispy, then add the onion, carrot, celery, and garlic to cook in the rendered fat until soft.
- 2. Braise the sauce: Pour in the red wine to scrape up the bits from the bottom, then add the chicken stock, tomatoes, and herbs. Put the shanks back into the liquid, cover the pot, and let it simmer low and slow for 2 hours until the meat is falling off the bones.
Once the meat is tender, pull the shanks out and discard the bones and any large bits of fat. Shred the meat with two forks and stir it back into the thick tomato base so the sauce is chunky and rich.
- 3. Mix the ricotta filling: In a medium bowl, combine the strained ricotta, eggs, Parmesan, and fresh herbs with a pinch of salt and pepper. Whisk it until it’s smooth and then pop it in the fridge to stay cold and firm while you finish the other parts.
- 4. Make the béchamel: Melt the butter in a saucepan, whisk in the flour, and cook for 2 minutes over medium heat without letting it brown. Slowly pour in the warm milk while whisking constantly to prevent lumps, then stir in the nutmeg, Fontina, and Parmesan until the sauce is thick and cheesy.
- 5. Simmer the marinara: In a separate pan, sauté the onion and garlic in olive oil, then add the crushed tomatoes and red pepper flakes. Let it simmer for about 20 minutes until the flavors meld and the sauce has thickened slightly.
- 6. Cook the pasta: Boil a large pot of salted water and cook the lasagna sheets until they’re just shy of al dente. They should still have a firm bite because they’ll soak up more liquid and finish softening while the lasagna bakes in the oven.
- 7. Layer the lasagna: Spread a thin layer of béchamel in a 9×13 inch baking dish, followed by a layer of pasta, half the ricotta, more béchamel, and Parmesan. Add another pasta layer, the meat Bolognese, the marinara sauce, more béchamel, and a final heavy dusting of cheese and fresh basil.
- 8. Bake the dish: Cover the pan tightly with foil and bake at 375°F (190°C) for 20 minutes. Take the foil off and bake for another 25 to 35 minutes until the cheese on top is bubbling and has turned a deep golden brown.
- 9. Let it rest: Remove the lasagna from the oven and let it sit on the counter for at least 15 minutes before you even think about cutting it. This rest time is the only way to get those clean, distinct layers without the whole thing collapsing into a pile of sauce.
Recipe Tips
- Don’t overcook the noodles: If the pasta is fully soft when it goes into the dish, it’ll turn into mush during the 50 minutes of baking. Aim for about two minutes less than the package directions so the sheets can absorb the juices from the Bolognese.
- Use whole milk for the béchamel: Skim or 1% milk won’t give you the same heavy, silky texture that defines a Bobby Flay recipe. The fat in the whole milk helps the Fontina cheese emulsify into a sauce that stays creamy even after it cools.
- Prepare the sauces a day early: This lasagna takes a lot of time and effort to assemble. If you make the Bolognese and marinara the night before, the flavors will actually improve, and the actual assembly and baking will feel much more manageable.
- Shred your own cheese: Pre-shredded cheese is coated in potato starch to keep it from clumping in the bag, which prevents it from melting smoothly. Buy a block of Fontina and Parmesan and grate them yourself for a much better melt in the oven.
- Tuck the pasta edges in: Make sure the edges of your lasagna sheets are fully covered by sauce or cheese. If any pasta is sticking up or exposed to the dry air of the oven, it’ll turn hard and crunchy instead of tender and chewy.
What To Serve With Bobby Flay Lasagna
A simple arugula salad with a sharp lemon vinaigrette is the best way to cut through the richness of the three different sauces. The peppery greens help balance the heavy fat from the beef and pork shanks.
Garlic bread or a warm loaf of ciabatta is perfect for mopping up any extra Bolognese left on the plate. You could also serve some roasted broccoli or sautéed spinach if you want a green vegetable on the side.
How To Store Bobby Flay Lasagna
- Fridge: Keep any leftovers in an airtight container in the fridge for up to 4 days. Lasagna is famous for tasting even better the next day once the layers have had time to fully bond together.
- Reheat: The oven is the best way to reheat a large portion; cover it with foil and bake at 350°F (180°C) until the middle is hot. For a single slice, a microwave works fine, but adding a tiny splash of water to the plate helps keep the pasta from drying out.
- Freeze: You can freeze individual slices wrapped in plastic wrap and foil for up to 3 months. To eat, let them thaw in the fridge overnight before reheating in the oven so the cheese doesn’t get a grainy texture.
Bobby Flay Lasagna Nutrition Facts
Per serving (1 of 12):
- Calories: 680 kcal
- Protein: 38g
- Fat: 34g
- Carbohydrates: 56g
- Sugar: 8g
- Sodium: 1120mg
FAQs
Why is there so much liquid in my Bobby Flay Lasagna?
This usually happens if the ricotta wasn’t strained or the sauces were too thin before layering. Make sure your Bolognese and marinara have simmered down until they’re thick and don’t run across the pan when you stir them.
Can I use ground beef instead of the shanks in my Bobby Flay Lasagna?
Yes, you can use ground beef and pork, but you’ll lose the deep flavor and silky texture that the bones provide. If you swap them, add a little extra beef stock to the pan to help mimic that richness.
What can I use instead of Fontina cheese in my Bobby Flay Lasagna?
If you can’t find Fontina, Gruyère or a mild Provolone are the best substitutes. You want a cheese that melts easily and has a slightly nutty flavor without being too sharp or overpowering.
How do I prevent the top layer of cheese from burning?
Keep the lasagna covered with foil for the first half of the baking time. Only remove the foil once the internal heat has melted everything together, which allows the top to brown quickly without drying out the pasta underneath.
Is the nutmeg in the béchamel necessary?
Yes, it’s a traditional addition that highlights the creaminess of the milk and cheese. You only need a tiny pinch, but it makes the white sauce taste much more complex than just plain melted cheese and butter.
Try More Recipes:
Bobby Flay Lasagna Recipe
Description
Bobby Flay’s Lasagna is a true labor of love and the ultimate weekend cooking project. Rather than relying on a single meat sauce, this gourmet showstopper builds unbelievable depth of flavor by layering three distinct sauces: a slow-braised beef and pork shank Bolognese, a bright and punchy marinara, and a rich, silky Fontina cheese béchamel. Paired with a classic herb-flecked ricotta mixture and al dente pasta, this lasagna bakes up into perfectly distinct, towering layers of Italian comfort food perfection.
Ingredients
For the Bolognese Sauce:
For the Ricotta Mixture:
For the Béchamel Sauce:
For the Marinara Sauce:
For Assembly:
Instructions
- Brown the meat and build the Bolognese: Heat the olive oil in a large heavy pot over medium-high heat and sear the pork and beef shanks until they’re dark brown on all sides. Remove the meat, toss in the pancetta and cook until crispy, then add the onion, carrot, celery, and garlic to cook in the rendered fat until soft.
- Braise the sauce: Pour in the red wine to scrape up the bits from the bottom, then add the chicken stock, tomatoes, and herbs. Put the shanks back into the liquid, cover the pot, and let it simmer low and slow for 2 hours until the meat is falling off the bones.
- Mix the ricotta filling: In a medium bowl, combine the strained ricotta, eggs, Parmesan, and fresh herbs with a pinch of salt and pepper. Whisk it until it’s smooth and then pop it in the fridge to stay cold and firm while you finish the other parts.
- Make the béchamel: Melt the butter in a saucepan, whisk in the flour, and cook for 2 minutes over medium heat without letting it brown. Slowly pour in the warm milk while whisking constantly to prevent lumps, then stir in the nutmeg, Fontina, and Parmesan until the sauce is thick and cheesy.
- Simmer the marinara: In a separate pan, sauté the onion and garlic in olive oil, then add the crushed tomatoes and red pepper flakes. Let it simmer for about 20 minutes until the flavors meld and the sauce has thickened slightly.
- Cook the pasta: Boil a large pot of salted water and cook the lasagna sheets until they’re just shy of al dente. They should still have a firm bite because they’ll soak up more liquid and finish softening while the lasagna bakes in the oven.
- Layer the lasagna: Spread a thin layer of béchamel in a 9×13 inch baking dish, followed by a layer of pasta, half the ricotta, more béchamel, and Parmesan. Add another pasta layer, the meat Bolognese, the marinara sauce, more béchamel, and a final heavy dusting of cheese and fresh basil.
- Bake the dish: Cover the pan tightly with foil and bake at 375°F (190°C) for 20 minutes. Take the foil off and bake for another 25 to 35 minutes until the cheese on top is bubbling and has turned a deep golden brown.
- Let it rest: Remove the lasagna from the oven and let it sit on the counter for at least 15 minutes before you even think about cutting it. This rest time is the only way to get those clean, distinct layers without the whole thing collapsing into a pile of sauce.
Once the meat is tender, pull the shanks out and discard the bones and any large bits of fat. Shred the meat with two forks and stir it back into the thick tomato base so the sauce is chunky and rich.
Notes
-
Don’t overcook the noodles: If the pasta is fully soft when it goes into the dish, it’ll turn into mush during the 50 minutes of baking. Aim for about two minutes less than the package directions so the sheets can absorb the juices from the Bolognese.
Use whole milk for the béchamel: Skim or 1% milk won’t give you the same heavy, silky texture that defines a Bobby Flay recipe. The fat in the whole milk helps the Fontina cheese emulsify into a sauce that stays creamy even after it cools.
Prepare the sauces a day early: This lasagna takes a lot of time and effort to assemble. If you make the Bolognese and marinara the night before, the flavors will actually improve, and the actual assembly and baking will feel much more manageable.
Shred your own cheese: Pre-shredded cheese is coated in potato starch to keep it from clumping in the bag, which prevents it from melting smoothly. Buy a block of Fontina and Parmesan and grate them yourself for a much better melt in the oven.
Tuck the pasta edges in: Make sure the edges of your lasagna sheets are fully covered by sauce or cheese. If any pasta is sticking up or exposed to the dry air of the oven, it’ll turn hard and crunchy instead of tender and chewy.
