Crispy lasagna with fried fresh pasta, homemade ricotta and bolognese

Heat a sauce pot on high with a splash of olive oil; mince the onion and garlic.

Add the onion, garlic and ground beef; cook until the beef just starts to crisp and brown.

Season with a pinch of salt, cracked black pepper and fresh chopped basil.

Deglaze with sherry wine, stir in the tomato paste and a splash of water, and simmer while prepping the rest; longer is better, and it can be made ahead.

Blend egg yolk, olive oil, water, salt and a mix of all-purpose and bread flour in a food processor (or by hand in a flour well with a fork) to a mealy, sticky dough.

Turn out and knead to an elastic ball.

Secure the pasta machine, roll the dough thin enough for the thickest setting, and roll out to the desired lasagna sheet thickness.

Cut the sheets to the size of the baking dish; keep under a damp towel, dusting with flour if sticky.

For the ricotta, bring whole milk with a pinch of salt to a simmer in a medium pot over low heat; when it lightly bubbles add fresh lemon juice and stir.

Take off the heat for 10 minutes to thicken.

Strain through cheesecloth until most of the whey is through; if too dry, stir a few spoons of whey back into the curd.

Mix in parmesan, shredded mozzarella, a pinch of salt, black pepper and chopped basil.

Fill a deep, wide pot about a fifth of the way with canola oil, heat to about 350F, and fry the pasta sheets to a solid golden brown; drain on paper towel.

Layer in the dish: bolognese, a crispy sheet, ricotta mix, bolognese, a sprinkle of mozzarella; repeat.

Bake at 400F for about 10 to 12 minutes until the top starts to crisp and turn dark golden brown.

Top with a generous sprinkling of parmesan, fresh basil leaves and a pinch of chili flakes.