Lasagna

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Great Lasagna with excellent flavor. But, it is a full day process. So, if you are not into being in the kitchen all day, look for an easier recipe.

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I wanted an excellent lasagna recipe to make for Christmas dinner, so I tried this one. I knew it would be a lot of work, but wow... it was a LOT of work. I spent the entire day making this. For something that required so much work, I didn't think it was all that great.

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I enjoyed this lasagna and so did my family! It was succulent and had a distinct flavor unlike lasagnas i have has before. But there is obviously an error in the layering process because i had bolognese and ricotta leftover. Also when i was braising the beef and pork shanks there was no liquid left whatsoever, i don't know what happened but that's the jest of it. Overall a very divine lasagna recipe!

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i made this is recipe and on Sunday my family really like it.

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I made this recipe yesterday and it was absolutely fabulous! Our guests raved about it. The size of the pan per the recipe was far too small since I had a ton of the Bolognese and ricotta mixture left (wouldn't fit in pan. Also, I would have doubled the béchamel sauce. I used country pork ribs but next time I would use a pork shoulder instead. I think the key to this recipe is to use top notch ingredients, especially the cheese (grate your own. Yes, more expensive but this is a recipe that impresses! This is not a healthy recipe so skip the whole grain noodles.

We paired this with some garlic bread, a salad with gorgonzola, sautéed prosciutto and an Italian dressing. We served it with a good California cabernet and had molten chocolate cake with vanilla ice cream for dessert.

We will be making this meal again and again!

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I'm very critical when it comes to Italian food and I'm my own worst critic because I always feel I can never make my lasagna as good as my grandmother, but I'll have to say this Lasagna could be the best I have ever tasted! (sorry Nonna. I made it exactly as written for Christmas dinner and it came out amazing. It is a lot more work then your traditional lasagna and it is different with the white sauce, but it was well worth the time, effort and money. I would definitely make this again!

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This Lasagne will make you a rockstar if you do it right, but it is labor intensive. The shanks, while adding amazing flavor, are difficut to work with and quite expensive. Mine never got as tender as I hoped. After making them I thought a short rib/ pork butt combo would've worked just as well. BUT, I diced the shredded meat small to insure tenderness. Started this process on Thurs, and had it for Christmas dinner Sat and it was off the chain delicious. My hubs, who was skeptical and thought I was crazy for taking 72 hours to make lasagne, was singing my praises. As good as our best sophisticated italian restaurant. I had enough extra sauce and ricotta to make a second, smaller lasagne to freeze, with a little less meat. If you are looking for something special and different from the standard italian american tomato lasagne, this is what you are looking for.

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A lot of time and money goes into this lasagna. My husband said it was the best lasagna he has ever eaten but I am on the fence. The meat had tons of fat which had to be cut. I used no boil lasagna which was a huge mistake. The first layer on the bottom of the dish never got soft. I had way too much meat so I would only use about 4 total pounds, not 6. I also had way to much tomato sauce (but I can reuse that and I had way too much ricotta. I made this all a day before but assembled it the day of. Just be sure to add more milk to the Mornay when reheating and bring the meat to a hot temp so it doesn't affect the baking time. Next time, I would add more tomato sauce when baking and maybe use ground meat instead of roasting and cutting the meat. The bolagnase was tasty, though.

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OUTSTANDING! Definitely worth the work and prep time. The finished product is amazing and does not dissapoint. The lasanga looked so amazing when it came out of the oven, that I got so excited and forgot to top it with the homemade tomato sauce! I did run out of the bechemel sauce, so I would recommend using closer to 2.5/3 cups of milk so that you have enough sauce for the last layer. 5 stars!

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This is soooo good. If you can pull it off - you will be a star. It took me literally all day to make the first go around. I am going to try again & this time make 2 batches at once...to share with family during the holidays. I am a foodie and I promise you won't be disappointed with this recipe.