This classic combination is rich and flavorful, but thanks to thin sheets of homemade pasta, it’s also light and delicate. Good luck eating just one piece.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
You can assemble the lasagne up to 2 days ahead of baking it. Tightly wrap the baking dish in plastic and refrigerate it. Let the lasagne come to room temperature before baking it.
Sprinkle 1/4 cup crumbled cooked Italian sausage or browned ground beef and chopped onions over each layer of the ricotta mixture.
Or scatter 1/2 cup squeezed-dry, thawed frozen chopped spinach over each layer of the ricotta mixture.
Fabulous recipe. I made it exactly as intructed and doubled it for Christmas dinner. I didn't see where we are told what number on the pasta maker to roll the pasta to so I chose 7 out of 9 on my Marcarto machine. It was perfect, pasta held together well, boiled and handled very well. Thin and tender and luscious! However I will not double the pasta again, but only use 6 eggs and however much flour that holds. I had a lot of leftover pasta. My sister in law, who is an excellent cook, raved about it and even called my days later to thank me again for making it. We all loved it and I will definately make it again. It is time intensive. I made the sauce and shredded and combined the chees a day ahead. Anyone have experience with freezing this before baking?
First, as simple as the tomato sauce may seem, it's truly, surprisingly, amazingly delicious! As another reviewer stated, the flavor is so wonderfully bright and fresh---my husband and I are already planning many other uses for this tomato sauce, including a zuppa di pesce. Anyway, I followed every recommendation in the recipe except for the pasta. I didn't make homemade but bought fresh noodles from a local high-end Italian pasta purveyor and they worked out great. Important to note also, no need to precook "soft" fresh pasta like this in case you're wondering---just layer the sheets on and they cook perfectly during the baking process. I ended up grating blocks of all the cheeses as instructed but wound up with excess in the end. Perhaps the fact that I used the weight measurements instead of the volumes made a difference? (I used a digital scale to weigh them).Unsure but I had extra of the mixed cheeses (mozzarella, fontina and parm-reggiano mix) after I'd finished assembling all the layers. There was still sufficient cheesiness all the same and the overall flavor was fantastic. Being a sauce person, however, i realized while assembling that the sauce wasn't quite enough so next time I'll make a double batch of the sauce, even if I don't use it all. Even still, the combination of cheeses and that fantastic sauce made for an absolutely delicious lasagna that exceeded my expectations. Try this and tweak it to your liking. Hope this helps!
This is the world's best lasagna - I've made it over and over since it first debut'd in the magazine.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?