Why Restaurant Lasagna Tastes So Much Better
By Fallow
Community Score: 50% | 471.6K views | 1mo
0 community ratings: null thumbs up, null thumbs down
Lasagna has endless versions, but if you want lasagna that’s rich, structured, and slices clean, this is the chef's way: deeper flavour, lighter layers, and a crispy top that makes the whole dish. In this video, we make a homemade lasagna recipe inspired by Massimo Bottura and his love of “the crispy part of lasagna”. We build a slow-cooked meat ragù using ox cheek, short rib, pancetta, and sausage, start with a proper sofrito (plus optional bone marrow for depth), and use a better tomato method, roast, then pulse, for a cleaner, sweeter sauce that won’t turn watery. For the layers, we go Northern-Italy style with spinach (green) pasta sheets and a classic béchamel (white sauce) finished with parmesan and nutmeg. We bake it low and slow for structure, then finish under the grill for that golden, caramelised, crispy lasagna top. INGREDIENTS 50g Bone Marrow 2 Onion 2 Carrot 2 Celery Stalks 200g Pancetta 300g Sausage Meat 600g Short Rib 600g Beef Cheek 200g Cherry Tomatoes 200g White
Tags: lasagna, lasagne, best lasagna recipe, best lasagne recipe, homemade lasagna, homemade lasagne, chef lasagna, chef lasagne, restaurant style lasagna, italian lasagna, italian lasagne, ragu, bolognese, meat ragu, beef ragu, ox cheek ragu, short rib ragu, bone marrow ragu, sofrito, bechamel
More from Fallow
- POV: How to Make an Omelette Like a Chef — Score: 50%
- The 5 Skills Every Chef Needs to Learn — Score: 50%
- Hot Sauce Like a Chef — Score: 50%
- Every Knife Skill You Need to Learn — Score: 50%
- Shepherd’s Pie Like a Chef — Score: 50%
- Michelin Star Cheese on Toast? — Score: 50%