The Best Lasagna You'll Ever Make (Restaurant-Quality)
About this recipe
Lasagna is a classic comfort food, and this version from Frank Proto takes it to the next level with a rich, flavorful sauce made from pork and spicy Italian sausage. The key to this lasagna is the layered approach to building flavor, ensuring that every bite is packed with deliciousness.
In this recipe, the sauce is the star, simmered to perfection with fresh vegetables, herbs, and a splash of dry white wine. This method not only enhances the taste but also makes the lasagna feel restaurant-quality right at home.
Ingredient notes
- Use pork country style ribs for a good fat-to-meat ratio that blends well with tomatoes.
- Spicy Italian sausage adds heat and flavor to the sauce; feel free to adjust the spice level to your preference.
Tips from Epicurious’s video
- Brown the pork and sausage well to develop a deep flavor base; don't rush this step!
- Always season your ingredients as you go to build layers of flavor in the sauce.
- Deglaze the pot with white wine to incorporate the fond (brown bits) into your sauce, enhancing its richness.
Good to know
- How long does it take to make this lasagna?
- The total time for this recipe is about 2 hours.
- What type of meat is used in the sauce?
- The sauce uses pork country style ribs and spicy Italian sausage.
- How many servings does this recipe yield?
- This recipe yields 8 servings.
- What should I do with the bouquet garni?
- The bouquet garni is added for flavor and should be removed before serving.
No life story here — the video and the recipe are the whole point. All credit to Epicurious: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Heat a pot over medium heat and add olive oil.
- 2
Add the pork country style ribs to the pot, season with salt, and brown on all sides for about 5 to 7 minutes.
- 3
Remove the browned pork from the pot and set aside, leaving the fat in the pot.
- 4
Add the spicy Italian sausage to the pot, breaking it up as it cooks until browned.
- 5
Remove the sausage and place it on top of the pork, keeping the fat in the pot.
- 6
Add chopped onions to the pot with a pinch of salt and sauté until they start to soften.
- 7
Add chopped celery and carrots to the pot and cook until they begin to soften.
- 8
Add minced garlic and cook until fragrant, being careful not to brown it.
- 9
Pour in the dry white wine to deglaze the pot, scraping up the fond from the bottom.
- 10
Create a bouquet garni with the basil and add it to the pot.
- 11
Once the wine has reduced and the alcohol has cooked off, add the canned ground peeled tomatoes to the pot.
- 12
Rinse the tomato cans with water and add that to the pot to extend cooking time.
- 13
Season the sauce with salt, black pepper, and chili flakes to taste, then bring to a simmer.
- 14
Lower the heat and return the pork and sausage to the pot, stirring to combine.
- 15
Let the sauce simmer on low heat for about 1.5 hours until the pork is tender.
- 16
Remove the bouquet garni and shred the pork back into the sauce, mixing well.
Heads up — we had to guess a little:
- Estimated quantities for salt, pepper, and chili flakes as they were not specified.
Credit where it’s due: this recipe was transcribed from Epicurious’s original video on YouTube. Follow them there — it’s their dish.
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