Pre-boil the lasagna sheets in salted water for five to six minutes. Drain, shock, and set aside.
Heat a large pot with a heavy base suited to sauces over high heat.
Season the short-ribs liberally with salt, pepper, and dried oregano.
Sear the short-ribs at a high heat for approximately three minutes a side or until evenly browned.
Remove the seared short-ribs, set aside and add one chopped onion to your pot or pan.
Fry until translucent, add two cloves of pressed garlic, a teaspoon of dried oregano, a teaspoon of ground black pepper, a tablespoon of salt, and a spring of fresh rosemary.
Stir in a cup of red wine and scrape the bottom of the pan to loosen all the roasted bits.
Stir in a cup of dissolved beef bullion, put the short-rib back in the pot, reduce the heat to low, cover and cook for three hours.
Reserve the stock, remove the short-ribs from the pot, and allow them to cool down.
Once cool enough, use a fork to break the meat apart for later inclusion in your lasagna.
Heat a large skillet or saucepan over medium heat and fry the diced pancetta until the fat renders. Remove the pancetta and set aside.
Use the same pan over medium heat to saute another large onion until the first signs of translucency.
Add the garlic and red pepper flakes and saute until the garlic begins to emit a strong aroma.
Mix in the celery and carrot, constantly stirring until the onions begin to brown.
Transfer the chopped tomatoes, a tablespoon of fresh parsley, a teaspoon of ground pepper, and all the dried herbs to the pan and saute for two minutes.
Add the uncased Italian sausage and the finely chopped pancetta and stir well.
When the meat begins to brown, stir in a quarter cup of red wine, a quarter cup of the short-rib stock you made earlier, the tinned tomatoes, tinned tomato puree, lemon juice, and a sprig of thyme.
Saute for five minutes and then blend in the tomato paste.
Turn the heat to low and simmer uncovered for fifteen minutes to twenty minutes or more, or until the ragu thickens.
Once thick, stir in ¼ cup of grated parmesan cheese and set aside.
Preheat your oven to 375°F and grease a 9 x 13 casserole dish or lasagna pan and then scatter it with a light layer of flour, discarding the excess.
Scoop a generous helping of sauce over the bottom of your pan and spread it to create a thin layer for your pasta.
Place down three lasagna sheets, filling the bottom of your pan.
Mix the beaten egg with the ricotta,and a tablespoon each of fresh chopped basil, fresh chopped oregano, fresh chopped parsley in a separate bowl.
Spread roughly a third of the ricotta mixture over the lasagna sheets.
In another bowl or container, mix the grated pecorino romano and grated mozzarella with a tablespoon of cornflour.
Scatter over a third of the grated pecorino romano and mozzarella mix.
Pour out another layer of meat sauce using roughly a third of what’s left and repeat the process to create two more layers for a total of three. Feel free to continue adding layers as desired if you’ve prepared extra filling and your dish accommodates the depth.
On top of the lasagna, place the final layer of pasta sheets and then coat with ricotta and the last of the grated cheese.
Scatter a few fresh basil leaves and cover with foil. Bake at 375°F for one hour before removing the foil and baking for a further ten minutes uncovered or until the cheese has browned nicely.
Allow the baked lasagna to rest for fifteen to twenty minutes before serving.