I had my heart on making
Bobby Flays Lasagna last weekend, but I had to make modifications. Have you ever tried to find actual beef and pork flanks with meat on them? Good for you, because I called 4 different Kroger stores and the Whole Foods Market and nope, they didn't have them. Needless to say I had to modify and I used 3 lbs of ground chuck and 2 lbs of ground pork. If you have to resort to the ground meat then the first few steps of Bobby's recipe will need to be changed. I made my Bolognese by browning my pancetta in my large Le Creuset and removed it from the pan and then I sauteed my vegetables in the same pot with the pancetta fat. After those softened I removed them from the pot and set aside. I added the meat to the pot and let it brown. After the meat was browned I did drain a lot of the fat off and then I added the wine, store bought stock, the vegetables and pancetta back into the pot, and mixed everything in. I crushed 2 28 cans of San Marzano tomatoes by hand and added those to the pot and stirred those in along with the herbs. I added some S&P to taste. BTW, if you make this Bolognese you won't need that 14.5 oz can of diced tomatoes. Anyway, I let the Bolognese cook for about 2 hours and in the meantime followed the recipe, but my last step before putting the lasagna together was the Bechamel sauce. If the Bechamel sits too long it gets quite thick, so best to make last so that you can pour it over the layers. Anyway, this recipe requires some time and has a few steps, so be prepared. Obviously we couldn't eat it all, so we've been eating on this a good part of the week, but it's time to retire it. I will freeze the leftovers and we can just pull them out of the freezer on those days when we don't have a lot of time to make dinner. Anyway, give it a try and let me know how it works out for you. Until next time Good Eats!!! Oh, the picture doesn't quite show how it looks when you get ready to eat it. When you serve it you will add the Bolognese over the top with freshly grated parmigiano reggiano.
