Lasagna is Both Comforting and Crispy at Vancouver’s Wildebeest

Like many of us, Alessandro Vianello of Vancouver’s Wildebeest loves lasagna. Specifically, he likes the edges, where the noodles get crackly and the sauce caramelizes. This was the starting point for him to design a non-traditional take on the comforting classic.

The process begins by slow braising goat and lamb. Vianello uses shoulders and shanks—what he calls “the tough stuff”—and a...