We’ve seen every lasagna mash-up you can possibly think of, from lasagna made with Cheetos to fish sticks and even Snickers bars. But we’re not in this game for the retweets and likes. What we look for in an unclassic lasagna is the perfect middle ground between stalwart recipe and one that makes us shriek with excitement (and, obviously, it needs to taste great, too). In this chapter, we convert meaty, peperoncini-stuffed Italian subs into lasagna. We rethink northern Italy’s beet-and-brown-butter ravioli as something that can be baked into layers rather than boiled in half-moon–shaped pouches. We swap out ricotta for creamy corn purees and fry bite-size squares of lasagna into crispy, melty, late-night snacks you can pop with a cold beer.
The Classics chapter (beginning on this page) gave you a repertoire of basics that will appease all the sticklers for tradition. Now it’s time to shake things up.
CARBONARA LASAGNA
Part of the fun of spaghetti carbonara is that it combines all the best parts of breakfast (like eggs, ham, and cheese) with the best parts of dinner (like pasta, and having time to actually eat a sit-down meal). This lasagna version of carbonara includes mild Fontina, pancetta-studded ricotta, and eggs baked right in, toad-in-the-hole style. It’s as equally delicious served with a chilled bottle of Lambrusco on a Friday night, or for breakfast the next morning with cold brew.
6 TO 8 SERVINGS
1 tablespoon unsalted butter, plus more for the dish
12 ounces thick-sliced pancetta, cut into ¼-inch dice
2 medium shallots, halved and thinly sliced (about 1 cup)
1 pound ricotta cheese
4 ounces Fontina cheese, shredded (about 1 cup)
2 ounces freshly grated Parmesan cheese (about ½ cup)
1 tablespoon fresh thyme leaves, removed from the stem
1½ cups heavy cream
½ teaspoon coarse kosher salt (preferably Diamond Crystal)
¼ teaspoon freshly ground black pepper
1 recipe (12 sheets; about 12 ounces) Fresh Pasta Sheets (this page), cooked
4 large eggs
Preheat the oven to 375°F with a rack in the lower third. Lightly butter an 8 x 11-inch (2-quart) glass or ceramic baking dish.
Make the cheese mixture: Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the pancetta and cook, stirring occasionally, until most of the fat is rendered and the pancetta is golden, 8 to 10 minutes. Add the shallots and cook over medium heat, stirring, until softened, about 5 minutes. Using a slotted spoon, transfer the shallots and pancetta to a bowl. Let cool slightly, then stir in the ricotta, Fontina, and Parmesan.
Infuse the cream: Pour off the fat and return the skillet to medium-high heat. Stir in the thyme, then the heavy cream, scraping up the browned bits stuck to the pan. Bring just to a simmer and season with the salt and pepper. Remove from the heat.
Assemble the lasagna: Cut the noodles to fit the dish and arrange a layer of two in the bottom, overlapping slightly. Dollop with one quarter of the cheese mixture and top with another layer of noodles. Repeat three more times with the remaining filling and noodles, ending with a layer of noodles (you will have several leftover). Pour the cream over the lasagna. Shake the dish gently to distribute. Press with a spatula to compact slightly.
Bake the lasagna: Bake the lasagna until golden, about 40 minutes. Crack the eggs into individual bowls. Press a 2-inch round cookie cutter into the lasagna, going about halfway down. Carefully remove the top layers of lasagna to create a well. Repeat to create three more. Gently drop 1 egg in each well and return to the oven. Cover with foil and bake until the egg whites are just set, 5 to 7 minutes longer. Let rest for 15 minutes before serving.
A POTENTIALLY VEGAN PUTTANESCA LASAGNA
Spaghetti puttanesca is less of a pasta dish that hangs around in the background (looking at you, Alfredo) and more of a go-getter—a thwack of salt, brine, and spice. The dish, which originated in Naples, traditionally is made with spaghetti blanketed in a spicy tomato sauce spiked with an umami-packed trio of olives, capers, and anchovies. Since these core ingredients bring so much salty flavor, we decided to skip cheese when we transformed the dish into a lasagna. That means that if you leave the anchovies out and use a standard dried eggless pasta, you can actually make a vegan lasagna that won’t make you sad.
6 TO 8 SERVINGS
5 tablespoons extra-virgin olive oil
1 medium yellow onion, finely chopped
3 large garlic cloves, finely chopped
6 large anchovies, finely chopped (or 1½ tablespoons anchovy paste)
¼ to ½ teaspoon dried red pepper flakes
1 teaspoon dried oregano
¼ cup tomato paste
1 (28-ounce) can whole peeled Italian tomatoes, with their juices
1 teaspoon sugar
2 large fresh basil sprigs
1 cup mixed pitted, sliced olives, such as Kalamata, Gaeta, Castelvetrano, and a combination of oil-cured and brined olives
2 tablespoons drained brined capers
Coarse kosher salt (preferably Diamond Crystal) and freshly ground black pepper
1 recipe (12 sheets; about 12 ounces) Fresh Pasta Sheets (this page), cooked and cooled
Make the sauce: Preheat the oven to 375°F with a rack in the lower third. Heat 3 tablespoons of the oil in a 2- to 3-quart enameled cast-iron casserole or Dutch oven over medium-high heat. Add the onion, cover, and cook, stirring once or twice, until translucent, about 5 minutes. Add the garlic, anchovies, red pepper flakes, and oregano and cook, uncovered, stirring until fragrant, about 1 minute. Stir in the tomato paste and cook, stirring, until it darkens slightly, 1 to 2 minutes.
Add the whole peeled tomatoes, 1½ cups water, and the sugar and bring to a boil. Using a potato masher or wooden spoon, break up the tomatoes slightly. Reduce the heat to medium, add the basil sprigs, and simmer, uncovered, until reduced to 4½ cups, about 15 minutes. Stir in the olives and capers and simmer for 5 minutes longer. Season to taste with salt and black pepper and discard the basil sprigs.
Set a fine-mesh sieve over a bowl. Spoon the sauce into the sieve and shake gently to separate the solids from the liquids. Do not press; reserve the olive–tomato mixture separately.
Assemble the lasagna: Spoon a few tablespoons of the strained sauce into an 8 x 11-inch (2-quart) glass or ceramic baking dish. Cut the noodles to fit the dish and arrange one-fifth in the bottom, reserving the best-looking ones for the top layer. Spoon one quarter of the reserved olive–tomato mixture over the noodles (save the strained sauce for the top). Repeat with the remaining noodles and olive–tomato mixture, ending with the nicest noodles on top to create 5 layers of noodles and 4 layers of filling. Pour and spread the strained tomato sauce on top and drizzle generously with the remaining 2 tablespoons of olive oil.
Bake the lasagna: Cover with foil and bake for 25 minutes. Uncover and bake until the sauce is nearly absorbed and the top is browned in spots, 20 to 25 minutes longer. Let rest for 15 minutes before cutting and serving.
LASAGNA with KALE PESTO
Blitzing Tuscan kale into a pesto with basil, almonds, and anchovies offers a smooth, rich filling for this vegetable lasagna full of rustic cruciferous character. The anchovies here are barely noticeable, so don’t sweat it if one of your dinner guests is not big on them or if you want to keep the whole dish vegetarian. The pesto recipe makes about one and a half cups; spread leftover pesto on grilled bread or fold it into roasted potatoes.
8 TO 12 SERVINGS
8-ounces of Tuscan or curly kale (4 packed cups of leaves)
¼ cup fresh basil leaves
2 large garlic cloves, finely chopped
¼ cup roasted, salted almonds (with or without skin)
6 flat anchovy fillets (optional)
¼ cup plus 2 tablespoons extra-virgin olive oil
½ teaspoon dried red pepper flakes
2 ounces freshly grated Pecorino Romano cheese (about ½ cup)
Coarse kosher salt (preferably Diamond Crystal) and freshly ground black pepper
2 pounds ricotta cheese
2 large eggs
1 pound low-moisture mozzarella cheese (not fresh), shredded (about 4 cups)
1 recipe (4½ cups) Classic & Simple Red Sauce (this page), warm
15 dry lasagna noodles, cooked and cooled (see this page)
Make the kale pesto: Preheat the oven to 375°F and position a rack in the center. Transfer half of the kale to a food processor. Add the basil, garlic, almonds, and anchovies, if using, and pulse until roughly chopped before adding the rest of the kale. With the machine running, add the oil in a steady stream, then add the red pepper flakes and ¼ cup of the Pecorino. Transfer to a small bowl and season with salt and black pepper.
Make the cheese mixture: Place the ricotta in a medium bowl and season with 2 teaspoons salt and ½ teaspoon black pepper. Stir in the eggs and half of the mozzarella. Swirl in ¾ cup of the pesto (or more to taste).
Assemble the lasagna: Spread ½ cup of the red sauce in the bottom of a 9 x 13-inch (3-quart) glass or ceramic baking dish. Arrange 5 of the noodles, overlapping slightly, in the dish. Spead half of the ricotta mixture onto the noodles. Top with 1½ cups of the sauce. Arrange another 5 noodles on top, followed by the remaining ricotta mixture and another 1½ cups sauce. Arrange the remaining noodles on top and spread with the remaining sauce.
Bake the lasagna: Sprinkle the remaining mozzarella and Pecorino Romano on top and bake until the top is browned and crusty around the edges and bubbling, about 45 minutes. Let the lasagna rest for 20 minutes before cutting into squares and serving.
EGGPLANT PARM LASAGNA
Eggplant parm is famously the dish that can convert even the staunchest of eggplant haters over to the bright side. The rustic, cheesy casserole lends itself wonderfully to a lasagna rethink, in which ricotta and sauce are spread between curly noodles and thin slices of roasted eggplant to create a textured, meatless pasta adventure. If you have leftover grilled eggplant from dinner a few nights ago, that will work, too, adding a cool element of smoke to the baked-pasta equation.
8 TO 12 SERVINGS
3 pounds Italian eggplant (about 3 medium), peeled and sliced into ¼-inch-thick rounds
¼ cup extra-virgin olive oil
Coarse kosher salt (preferably Diamond Crystal) and freshly ground black pepper
1 pound ricotta cheese
2 tablespoons chopped fresh flat-leaf parsley
1 large egg
1 pound low-moisture mozzarella cheese (not fresh), shredded (about 4 cups)
2 ounces freshly grated Pecorino Romano cheese (about ½ cup)
1 recipe (4½ cups) Classic & Simple Red Sauce (this page), warm
15 dry lasagna noodles, cooked and cooled (see this page)
Roast the eggplant: Preheat the broiler to high and place 2 racks in the upper third and lower third positions. Arrange the eggplant on 2 large baking sheets and brush both sides with the oil. Season with salt and pepper and broil one pan at a time on the upper rack, until the eggplant is browned and tender, about 10 minutes, flipping the slices midway through and shifting the pan as needed for even browning. Repeat with the second pan of eggplant, then heat the oven to 375°F.
Make the cheese mixture: In a medium bowl, combine the ricotta with the parsley, egg, half of the mozzarella, and ¼ cup of the Pecorino Romano. Season with 2 teaspoons salt and ½ teaspoon pepper.
Assemble the lasagna: Spread ½ cup of the red sauce in the bottom of a 9 x 13-inch (3-quart) glass or ceramic baking dish. Arrange 5 of the noodles, overlapping slightly, in the dish. Spoon half of the ricotta mixture onto the noodles and spread an even layer. Top with one third of the eggplant and 1 cup of the sauce. Repeat with another layer of 5 noodles, the remaining ricotta mixture, and half of the remaining eggplant. Spoon 1 cup of the sauce over the eggplant, and top with the remaining noodles. Spread ½ cup of sauce over the noodles and top with the remaining eggplant and sauce.
Sprinkle the remaining mozzarella and Pecorino Romano on top and bake on the lower oven rack until the top is browned and crusty around the edges and bubbling, about 45 minutes. Let the lasagna rest for 20 minutes before cutting into squares and serving.
BEET–RICOTTA LASAGNA with BROWN BUTTER & POPPY SEEDS
In Veneto, a region in northeast Italy famous for its sprawling fields of bright red poppies, half-moon–shaped ravioli known as casunziei are often filled with beets and tossed in a nutty sauce made from butter and poppy seeds. This recipe echoes those ravioli, layering magenta, beet-stained ricotta with fresh pasta and sautéed beet stems and leaves. Rather than finishing the whole thing off with more cheese, the top layer here gets a load of brown butter, cream, and poppy seeds before going into the oven to toast.
6 TO 8 SERVINGS
5 tablespoons unsalted butter, plus more for the dish
2 red beets with green tops (about 1½ pounds)
1 tablespoon extra-virgin olive oil
½ cup finely chopped shallots
Coarse kosher salt (preferably Diamond Crystal) and freshly ground black pepper
1½ cups heavy cream
1 teaspoon finely grated lemon zest
1½ pounds ricotta cheese (3 cups)
1 large egg
¾ recipe (9 sheets; about 12 ounces) Fresh Pasta Sheets (this page), cooked
4 ounces Taleggio cheese, rind removed, thinly sliced
1 tablespoon poppy seeds
Prepare the beets: Preheat the oven to 375°F with a rack in the lower third. Butter an 8 x 11-inch (2-quart) glass or ceramic baking dish. Cut the tops from the beets and separate the leaves from the stems. Finely chop the stems and set aside. Stack the leaves, then roll them like a cigar and cut crosswise into thin ribbons. Peel the beets and grate them on the large holes of a box grater or using the shredder attachment of a food processor (you should have about 2 cups of shredded beets).
Sauté the beet greens: In a large skillet set over medium-high heat, melt 1 tablespoon of the butter in the oil. Add the beat stems and leaves and half the shallots then season with a pinch of salt and pepper, and cook until soft, about 7 minutes, stirring occasionally. Transfer the mixture to a small bowl and stir in 2 tablespoons of the cream. Season to taste with salt and pepper.
Add 2 tablespoons of the butter to the skillet along with the remaining shallots and the grated beets, season with salt and pepper, and cook until completely tender and dry, 8 to 10 minutes. Transfer the mixture to a large bowl and stir in the lemon zest and ricotta. Season generously with salt and pepper, then stir in the egg.
Assemble the lasagna: Using 2 sheets per layer, cut the noodles to fit the dish and set a layer of noodles in the bottom, overlapping slightly. Spread with half of the beet-ricotta mixture and top with another layer of noodles. Top with the greens and Taleggio and another layer of noodles, followed by the remaining beet-ricotta mixture and a final layer of noodles.
Rinse out the skillet and add the remaining butter. Cook over medium-high heat, swirling the pan, until the butter starts to brown, about 5 minutes. Stir in the poppy seeds and remaining heavy cream. Season generously with salt and pour over the lasagna. Shake the dish gently to distribute. Bake until golden and bubbling, about 45 minutes. Let rest for 20 minutes before serving.
ACCIDENTALLY VEGAN SWEET CORN & SCALLION LASAGNA
Corn has such a naturally buttery, creamy flavor that in this recipe we decided to get crazy and skip the cheese layer of lasagna. By sautéing the corn and scallions and blending them together, you create a puree that eliminates the need for béchamel or ricotta. The result is an unbelievably bright, fresh, accidentally vegan lasagna full of rich sweet-corn flavor, topped with juicy cherry tomatoes and green pesto. If you miss the cheese, you can add a little bit of Parmesan to your pesto, or you can do what we did and add a pinch of nutritional yeast to give it a nutty saltiness that will play off the toasted pine nuts.
4 TO 6 SERVINGS
Lasagna
4 ears corn, shucked
¾ cup plus 2 tablespoons grapeseed oil
½ medium white onion, chopped (about ½ cup)
1 bunch of scallions, thinly sliced, keeping whites and pale greens separate from the green tops
2 tablespoons all-purpose flour
Coarse kosher salt (preferably Diamond Crystal) and freshly ground black pepper
12 no-boil lasagna noodles (see Note), or ½ recipe (6 sheets; about 8 ounces) Fresh Pasta Sheets (this page), cooked
1 pint mixed cherry tomatoes (preferably heirloom), quartered
Pesto
¼ cup pine nuts, (preferably Italian)
1 cup fresh basil leaves, plus more for garnish
2 large garlic cloves, smashed
1½ tablespoons nutritional yeast (optional)
Prepare the corn: Preheat the oven to 375°F with a rack in the center. Stand an ear of corn upright on a work surface and slice the kernels from the cob. Transfer the kernels to a medium bowl (you should have about 3 cups). In another wide bowl, stand the cob upright and using the spine of a table knife, scrape the cob to extract the corn pulp (milk). Repeat with the remaining ears of corn (you should end up with about 2 tablespoons of corn pulp).
Place the scraped cobs in a large saucepan with 4 cups water and bring to a boil over high heat. Reduce the heat to medium, cover, and simmer for 15 minutes.
In a large skillet, heat the 2 tablespoons of oil over medium-high heat until shimmering, about 2 minutes. Add the onion and cook over medium-high heat, stirring occasionally, until translucent, 3 to 5 minutes. Add the corn kernels (not the pulp) and cook until translucent, about 3 minutes. Add the scallion whites and pale greens and cook until fragrant, about 1 minute. Transfer half of the mixture to a bowl, stir in most of the scallion green tops (save some for serving), and set aside.
To the corn in the skillet, add the flour and cook over medium-high heat, while stirring, until pale golden, about 1 minute. Add 2 cups of the corn broth and cook, whisking constantly, until slightly thickened, about 3 minutes. Stir in the corn pulp, then scrape the mixture into a blender. Cover the blender bowl with a kitchen towel (this will create a vent for the steam), then top with the lid. Remove the feed tube and carefully puree until smooth. Season with 1 teaspoon salt and ¼ teaspoon pepper. Add enough of the remaining corn broth to equal 2¾ cups corn sauce.
Assemble and bake the lasagna: Spread ½ cup of the corn sauce on the bottom of a 9-inch (2½-quart) square glass or ceramic baking dish. Arrange a layer of 3 slightly overlapping lasagna noodles on top followed by one third of the corn–scallion mixture. Spoon ½ cup corn sauce on top, then repeat 2 more layers, each with 3 lasagna noodles, half of the corn–scallion mixture, and another ½ cup sauce. Finish with a layer of 3 more noodles, and pour the remaining sauce on top. Cover with foil, and bake for 25 minutes. Uncover and bake until bubbling and lightly golden, 15 minutes longer.
Make the pesto: Meanwhile, spread the pine nuts on a baking sheet and toast in the oven until golden, about 5 minutes. Transfer to a blender or food processor and let cool. Add the basil and garlic, and process until chopped. Add the remaining ¾ cup of oil and process the pesto until almost smooth. Add the nutritional yeast (if desired) and pulse to combine. Season with a pinch each of salt and pepper.
Make the tomato salad: In a small bowl, toss the tomatoes with a few tablespoons of the pesto and a generous pinch of salt and pepper. Let the lasagna rest for 15 minutes before cutting into squares and serving. Spoon some tomato salad on top, drizzle with additional pesto, and garnish with the reserved scallion greens and basil leaves.
NOTE
If using dried, curly noodles, arrange 15 preboiled noodles in 3 layers and bake uncovered the entire time.
ITALIAN SUB LASAGNA
When cookbook author, radio host, and TASTE contributor Cathy Erway told us about the Italian sub–inspired lasagna she occasionally makes for her Brooklyn dinner parties, we were mad at ourselves for not thinking of it first. Because of course: If capicola, peperoncini, Provolone, and sliced tomatoes taste good doused in oil and vinegar and wedged into a crusty sandwich roll, then why wouldn’t they taste good baked between layers of pasta, with a touch of tomato sauce and ricotta to hold it all together? An unexpected bonus that we discovered when we tried out Cathy’s New Jersey childhood–inspired lasagna for ourselves is that any leftover ingredients from the filling create a kind of accidental charcuterie platter.
10 TO 12 SERVINGS
1 pound ricotta cheese
1 large egg
½ teaspoon coarse kosher salt (preferably Diamond Crystal)
¼ teaspoon freshly ground black pepper
3 cups Classic & Simple Red Sauce (this page), warm
12 dry lasagna noodles, cooked and cooled (see this page), or ¾ recipe (9 sheets; about 12 ounces) Fresh Pasta Sheets (this page), cooked
¼ pound sliced Genoa salami
¼ pound sliced pepperoni
¼ pound sliced mortadella or ham
¼ pound sliced capicola or bresaola
½ pound sliced Provolone cheese
About 12 peperoncini, sliced into thin rings
2 large beefsteak tomatoes, cored and sliced into ¼-inch-thick rounds
1 medium green bell pepper, halved, cored, seeded, and thinly sliced
1 medium white onion, thinly sliced
½ teaspoon dried oregano
4 tablespoons extra-virgin olive oil
About 4 ounces grated Parmigiano-Reggiano cheese (1 cup)
About 8 ounces grated mozzarella cheese (2 cups)
Make the cheese mixture: Preheat the oven to 350°F with the rack in the center. In a medium bowl, mix the ricotta with the egg, salt, and pepper.
Assemble the lasagna: Spread a small ladleful of red sauce on the bottom of a 9 x 13-inch (3-quart) glass or ceramic baking dish. Arrange a layer of 3 slightly overlapping lasagna noodles on top. Arrange one third of the sliced salami on top of the pasta. Repeat with one third of the pepperoni, mortadella, and capicola. Cover with one third of the Provolone, then with one third of the peperoncini, tomatoes, bell pepper, and onion. Sprinkle with a pinch of the oregano and a drizzle of the olive oil.
Top with another layer of 3 noodles. Spread one third of the ricotta mixture evenly across the top (alternately, use a piping bag to pipe an even layer of ricotta). Sprinkle the top with 1 to 2 tablespoons of the Parmigiano-Reggiano and a generous pinch of the oregano. Top it with another layer of pasta. Spread 1 cup of the red sauce across this layer, and cover the layer with half of the remaining deli meats, Provolone, and sliced vegetables. Repeat the ricotta layer and add a final layer of deli meats, a final layer of Provolone, and a final ricotta layer.
Bake the lasagna: Spread the final addition of the pasta sheets with the remaining sauce, followed by the grated mozzarella, remaining Parmigiano-Reggiano, and another pinch of oregano. Cover the lasagna tightly with foil and bake for about 30 minutes.
Remove the foil and continue baking for another 10 minutes, or until the top is slightly browned. Let cool for about 20 minutes before serving.
SWEET PEA LASAGNA with MINT PESTO
Usually when you encounter a green lasagna, it’s the one measly vegetarian dish on the counter at the potluck. Or it’s served on Saint Patrick’s Day, when random foods weirdly turn green for the day. But boy, do we have the green lasagna for you. In this recipe, there’s not a leafy green in sight—just a grassy-green sweet pea and leek puree, stirred into ricotta and alternated with handfuls of tender asparagus and leeks. Lemon zest and a finish of mint oil makes the whole thing a bright and refreshing counterpoint to challenge the meat-and-cheese-bomb lasagna stereotypes.
6 TO 8 SERVINGS
3 tablespoons unsalted butter, plus more for the dish
2 large leeks (about 1 pound), white and green parts, trimmed, halved lengthwise, and cut into 1-inch pieces, washed well and drained
Coarse kosher salt (preferably Diamond Crystal) and freshly ground black pepper
2 cups frozen baby peas (10 ounces), thawed
1½ pounds ricotta cheese (3 cups)
1 teaspoon finely grated lemon zest, plus lemon wedges for serving
1 large egg
1 pound medium asparagus, bottom 2 inches snapped off, spears cut into 1-inch pieces
¾ recipe (9 sheets; about 12 ounces) Fresh Pasta Sheets (this page), cooked and cooled
4 ounces Taleggio cheese, rind removed, thinly sliced
1½ cups heavy cream
¾ cup fresh mint leaves
½ cup neutral oil, such as grapeseed
Preheat the oven to 375°F with a rack in the lower third. Butter an 8 x 11-inch (2-quart) glass or ceramic baking dish.
Make the cheese mixture: In a large skillet, melt 2 tablespoons of the butter. Add the leeks and season with salt and pepper. Cover and cook over medium heat, stirring occasionally, until softened, about 8 minutes. Transfer half of the leeks to a plate and add the other half to a food processor. Add the peas to the food processor and puree until smooth. Transfer the pea–leek mixture to a large bowl and stir in the ricotta and lemon zest. Season with 1 teaspoon salt and ¼ teaspoon pepper, then stir in the egg.
Cook the asparagus: Melt the remaining tablespoon of butter in the skillet. Add the asparagus, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer to the plate with the leeks.
Assemble the lasagna: Using 2 sheets per layer, cut the noodles to fit the dish and arrange a layer, overlapping slightly, in the bottom. Spread with half of the pea–ricotta mixture and top with another layer of noodles. Top with the sautéed leeks and asparagus. Arrange the Taleggio on top and then add another layer of noodles. Spread with the remaining pea–ricotta mixture and top with a final layer of noodles.
Bake the lasagna: Add the cream to the skillet and bring just to a boil. Season generously with salt and pepper and pour over the lasagna. Shake the dish gently to distribute the cream. Bake until golden and bubbling, about 45 minutes. Let rest for 20 minutes.
Meanwhile, rinse out the food processor. Add the mint and oil and puree until smooth. Season with salt and pepper. Cut the lasagna into squares, drizzle with the mint oil, and serve with lemon wedges. (Alternatively, omit the mint oil and garnish with fresh chopped mint leaves and a drizzle of oil.)
ROASTED SQUASH LASAGNA with LEEKS & SAGE
Do you ever think about how unjust it is that ravioli gets all the airtime when it comes to butternut squash pastas? In this lasagna, we decided to think of squash as its own textural element—cut into little cubes and roasted in a good amount of butter and olive oil until the sides are caramelized and crisp and the insides are creamy. Justice is served.
8 TO 12 SERVINGS
2 tablespoons unsalted butter, plus more for the dish
2 tablespoons extra-virgin olive oil
2 pounds peeled and cubed (1-inch) butternut squash (from a 4-pound squash)
Coarse kosher salt (preferably Diamond Crystal) and freshly ground black pepper
2 large leeks (about 1 pound), white and green parts, trimmed, halved lengthwise, and cut into 1-inch pieces, washed well and drained
1 tablespoon chopped fresh sage leaves, plus 12 whole leaves for the top
1 recipe (4 cups) Classic Béchamel (this page)
15 dry lasagna noodles, cooked and cooled (see this page)
½ cup freshly grated Parmesan cheese
8 ounces Monterey Jack cheese, shredded (2 cups)
Roast the squash: Preheat the oven to 425°F with a rack in the center. In a skillet, melt the butter in the oil over medium heat. Arrange the squash on a rimmed baking sheet and toss with half of the butter-oil mixture, salt, and pepper. Roast, stirring once, until the squash is tender and browned in spots, about 30 minutes.
Cook the leeks: Add the leeks to the skillet with the remaining butter–oil mixture and season with salt and pepper. Cover and cook over medium heat, stirring occasionally, until softened and bright green, about 5 minutes. Stir in the chopped sage and cook until fragrant, about 1 minute.
Assemble the lasagna: Lower the oven temperature to 375°F. Spread ½ cup of the béchamel in a 9 x 13-inch (3-quart) glass or ceramic baking dish. Arrange 5 of the noodles on top, overlapping slightly; spread with 1 cup of the béchamel and sprinkle with one third of the Parmesan. Top with half each of the squash, leeks, and Monterey Jack. Repeat with another layer of 5 noodles, another 1 cup of béchamel, another third of the Parmesan, and the remaining squash, leeks, and Monterey Jack. Top with the remaining 5 noodles and the remaining 1½ cups of béchamel, spreading to an even layer. Arrange the whole sage leaves on top and sprinkle with the remaining Parmesan.
Bake the lasagna: Cover with foil and bake for 20 minutes. Uncover and bake until top is beginning to brown, about 15 minutes. Turn on the broiler until the top is golden, about 2 minutes longer. Let rest for 15 minutes before serving.
RED WINE–BRAISED SHORT RIB LASAGNA
8 TO 12 SERVINGS
In Italy, short rib ragus are often ladled over flat and wide pastas like pappardelle or tagliatelle. We decided to serve this one over an even wider pasta: lasagna noodles. The magic happens when you marinate the short ribs in red wine, garlic, and bay leaves, then braise them slowly until the meat falls off the bones in delicate shreds. The reduced mixture of fat, wine, and aromatics becomes a sauce that gets absorbed into the pasta and béchamel as the lasagna bakes. These short ribs are so flavorful on their own that if you double the recipe, you can spoon them over bowls of couscous or polenta for dinner one night and turn them into a lasagna later in the week.
2 cups semidry red wine, such as Cabernet Sauvignon, Malbec, or Bordeaux
6 fresh thyme sprigs
6 large garlic cloves, smashed
2 dried bay leaves
½ teaspoon whole black peppercorns
3 pounds bone-in English-cut short ribs (bones cut lengthwise), trimmed of visible fat
Coarse kosher salt (preferably Diamond Crystal) and freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus more for the dish
2 large shallots, thinly sliced (1 cup)
¼ cup tomato paste
2 cups beef broth
½ cup freshly grated Parmesan cheese
1 recipe (4 cups) Thick Béchamel (see this page)
2 large eggs
15 dry lasagna noodles, cooked and cooled (see this page)
Marinate the short ribs: Put the wine in a large resealable plastic bag along with the thyme, garlic, bay leaves, and peppercorns. Add the short ribs, being careful not to pierce the bag with the bones. Seal the bag, pressing out as much air as possible. Set aside at room temperature for 2 hours, or, if marinating for more than 2 hours, refrigerate up to overnight, turning the bag occasionally.
Preheat the oven to 350°F with a rack in the lower third. Set a colander over a large bowl and carefully strain the short ribs (save the marinade for later). Pick out and reserve the thyme and bay leaves (discard the garlic and peppercorns). Place the short ribs on a plate and use a paper towel to pat them dry, then season them all over with 1 teaspoon salt and ¼ teaspoon pepper.
Cook the short ribs: Heat the oil in a large, deep, ovenproof Dutch oven over medium heat until shimmering, about 2 minutes. Add the short ribs and cook, turning occasionally, until deeply browned and crusty all over, 10 to 13 minutes. Transfer the short ribs to a large bowl and set aside. Pour off all but 1 tablespoon of the fat in the Dutch oven and discard.
Add the shallots to the remaining fat and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in the tomato paste and cook, stirring, until it darkens slightly, 1 to 2 minutes. Add the broth, the strained marinade, and the reserved thyme and bay leaves, and bring to a boil. Return the short ribs to the Dutch oven (it’s okay if the liquid does not cover the ribs). Press a round of parchment paper directly onto the ribs (this creates a barrier for the moisture, which allows the liquid to evaporate slowly) and place the pot in the oven. Braise until the meat is very tender and falling off the bone, turning the ribs occasionally for even cooking, about 2 hours.
Transfer the ribs to a plate and use a spoon to skim off as much of the fat from the sauce as possible. There should be about 1 cup of defatted sauce. Discard the thyme and bay leaves. Remove and discard the bones from the short ribs, as well as any tough bits. Cut the meat into 1-inch pieces and pull it apart into thick shreds. Stir the meat into the sauce in the pot.
Make the Parmesan béchamel: Increase the oven temperature to 375°F and lightly oil a 9 x 13-inch (3-quart) glass or ceramic baking dish. Stir ¼ cup of the Parmesan into the béchamel. Spoon 1 cup of the béchamel into a bowl and whisk in the eggs. Whisk the egg mixture back into the remaining béchamel.
Assemble the lasagna: Arrange 5 of the noodles, overlapping slightly, in the dish. Spoon half of the meat sauce onto the noodles. Top with 1¼ cups of the béchamel, spreading to an even layer. Arrange another 5 noodles on top, followed by the remaining meat sauce and another 1¼ cups béchamel. Arrange the remaining noodles on top and spread with the remaining béchamel.
Bake the lasagna: Sprinkle the remaining Parmesan on top and bake until the top is browned and crusty around the edges and bubbling, about 45 minutes. Let the lasagna rest for 20 minutes before cutting into squares and serving.
PORCHETTA-SPICED PORK SHOULDER LASAGNA
In central Italy, hulking pork roasts known as porchetta are cooked for hours with rosemary, fennel, and garlic and sold as a street food—the juicy slices shaved onto sandwiches. In Philadelphia, you can find this pork on sandwiches full of broccoli rabe and Provolone. But making porchetta at home is a bit of a production. It involves brining, rubbing, rolling, and tying a large cut of pork belly—all before it actually goes in the oven. In this recipe, we channel porchetta’s dreamy personality (and juiciness and spices) with a simple pork shoulder that gets braised in white wine, creating a tender shredded filling for a red sauce lasagna.
8 TO 12 SERVINGS
Porchetta-Spiced Pork
4 tablespoons extra-virgin olive oil
2½ pounds trimmed boneless pork shoulder, cut into 1-inch pieces
1 teaspoon coarse kosher salt (preferably Diamond Crystal)
¼ teaspoon freshly ground black pepper
2 large garlic cloves, chopped
1½ tablespoons fennel seeds
1½ tablespoons chopped fresh rosemary
½ teaspoon dried red pepper flakes
½ cup dry white wine
3 cups low-sodium chicken broth
2 dried bay leaves
Lasagna
2 pounds ricotta cheese (about 4 cups)
2 tablespoons finely chopped fresh flat-leaf parsley
2 ounces freshly grated Parmesan cheese (½ cup)
1 pound low-moisture mozzarella cheese (not fresh), shredded (4 cups)
2 teaspoons coarse kosher salt (preferably Diamond Crystal)
½ teaspoon freshly ground black pepper
1 large egg, beaten
4 cups Classic & Simple Red Sauce (this page), warm
15 dry, curly lasagna noodles, cooked and cooled (see this page)
Make the porchetta-spiced pork: In a medium Dutch oven or enameled cast-iron casserole, heat 2 tablespoons of the oil over medium heat until shimmering, about 2 minutes. Season the pork with the salt and black pepper and cook in batches, turning the pieces as needed, until they are browned and crusty all over, 8 to 10 minutes. Transfer the browned pork to a plate with a slotted spoon and brown the remaining meat, adding the remaining 2 tablespoons of oil to the pot. Transfer to the plate when done.
Meanwhile, place the chopped garlic, fennel seeds, and chopped rosemary on a cutting board and continue to chop them together until uniformly fine. Add the mixture, along with the red pepper flakes, to the pot used to cook the pork, and cook over medium heat, stirring, until fragrant, about 1 minute.
Add the wine and cook until reduced by half, 2 to 3 minutes. Return the meat to the pot along with any accumulated juices. Add the broth and bay leaves and bring to a boil. Reduce the heat to medium low and simmer, partially covered, until the pork is very tender, about 1 hour. Discard the bay leaves and transfer the pork to a bowl. Spoon off as much fat from the surface as possible and boil the remaining liquid over medium-low heat until reduced to a few tablespoons, 5 to 6 minutes. Return the pork to the pot and cook, stirring, over low heat until the liquid is nearly evaporated, about 3 minutes. Use a wooden spoon to press on the pork and coarsely shred it.
Make the cheese mixture: Preheat the oven to 375°F. In a large bowl, combine the ricotta, parsley, ¼ cup of the Parmesan, and two thirds of the mozzarella (reserve the remaining cheese for the top) and season with the salt and black pepper. Add the egg and stir to combine.
Assemble the lasagna: Spread ½ cup of the red sauce in the bottom of a 9 x 13-inch (3-quart) glass or ceramic baking dish. Arrange 5 of the noodles, overlapping slightly, in the dish. Top with ½ cup of the red sauce. Spoon half of the ricotta mixture on top, spreading to an even layer. Top with half of the shredded pork. Arrange another 5 noodles on top, followed by another ½ cup red sauce, the remaining ricotta mixture, and the remaining pork. Arrange the remaining noodles on top, pressing to compact slightly, and spread with 1½ cups red sauce.
Bake the lasagna: Sprinkle the remaining mozzarella and Parmesan on top and bake until the top is browned and crusty around the edges and bubbling, about 45 minutes. Let the lasagna rest for 20 minutes before cutting into squares. Serve the remaining red sauce on the side.
SPEEDY SKILLET RAVIOLI LASAGNA
6 TO 8 SERVINGS
This is our version of lasagna in under thirty minutes: Thanks to a little help from a package of frozen ravioli, you can pull a skillet of toasty, bubbly lasagna from the oven in a little more than half an hour. In this ingenious one pan supper (shout-out to Grace Parisi, the brains behind the recipe!), you make a tomato sauce right in the same skillet you use to bake the whole thing, and the ravioli—layered with mozzarella and Parm—cooks and soaks up the tomato flavor at the same time the starch from the pasta thickens the sauce. Now, Grace, can you please work on an air-fryer lasagna recipe for Lasagna, the sequel?
Tomato Sauce
2 tablespoons extra-virgin olive oil
2 large garlic cloves, thinly sliced
2 tablespoons tomato paste
Pinch of dried red pepper flakes
1 (28-ounce) can crushed tomatoes
2 large fresh basil sprigs, plus torn leaves for garnish
1 teaspoon sugar
1 teaspoon coarse kosher salt (preferably Diamond Crystal)
¼ teaspoon freshly ground black pepper
Lasagna
1½ pounds frozen cheese ravioli
8 ounces mozzarella cheese (preferably fresh), shredded (2 cups)
2 tablespoons freshly grated Parmesan cheese
Make the tomato sauce: Preheat the oven to 450°F with a rack in the center. Heat the oil in a large ovenproof skillet over medium heat until shimmering, about 2 minutes. Add the garlic and cook, stirring, until softened but not browned, 1 to 2 minutes. Add the tomato paste and cook, stirring, until it darkens slightly, 1 to 2 minutes. Add the red pepper flakes, crushed tomatoes, basil sprigs, sugar, and 1 cup water. Season with the salt and black pepper and increase the heat slightly to bring to a boil.
Cook the ravioli: Gently separate any frozen ravioli stuck together without tearing. Any that resist will separate during cooking. Add the ravioli to the skillet and cook over medium heat, stirring gently, until the sauce is very thick and the ravioli are just tender, about 15 minutes.
Assemble the ravioli lasagna: Spoon half of the ravioli and sauce into a bowl. Arrange the ravioli in the skillet in an even layer and sprinkle with half of the mozzarella. Arrange the remaining ravioli on top and sprinkle with the Parmesan and remaining mozzarella.
Bake the ravioli lasagna: Bake until bubbling and the cheese is lightly browned, 10 to 12 minutes. Scatter the basil leaves on top and let rest for 10 minutes before serving.
SPINACH ARTICHOKE DIP LASAGNA
Why should spinach artichoke dip be confined to holiday parties and TGI Fridays when the melty, cream cheese–rich masterpiece makes a perfect pasta filling? In this recipe, lemon zest and red pepper flakes amp up mild cream cheese and Taleggio. The toasty tops and corners of the pasta give you the contrasting crunch you would get from those little baguette rounds at the party.
8 SERVINGS
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
2 (14-ounce) cans quartered artichoke hearts, drained and patted dry
1 teaspoon finely grated lemon zest
Pinch of dried red pepper flakes
Coarse kosher salt (preferably Diamond Crystal) and freshly ground black pepper
10 ounces baby spinach
12 ounces cream cheese, at room temperature
½ cup mayonnaise
15 dry lasagna noodles, cooked and cooled (see this page), with 2 cups pasta water reserved
12 ounces Taleggio cheese, rind removed, cheese broken into bite-size pieces (or 12 ounces shredded Fontina cheese)
¼ cup freshly grated Parmesan cheese
Cook the artichokes: Preheat the oven to 375°F and position a rack in the center. In a large skillet, melt the butter in the oil over high heat. Add the onion and artichokes and cook, stirring occasionally, until the onion is soft and beginning to brown, 8 to 10 minutes. Stir in the lemon zest and red pepper flakes and season with salt and black pepper. Transfer the mixture to a bowl.
Cook the spinach: Return the skillet to medium-high heat. Add ¼ cup water and half of the spinach and stir until it begins to wilt. Add the second batch, stirring, until all of the spinach is wilted, about 30 seconds. Strain any excess liquid and gently stir the spinach into the artichoke mixture. Season to taste with salt and black pepper. Rinse out the skillet.
Off the heat, add the cream cheese, mayonnaise, and reserved pasta water to the skillet, whisking until smooth. Season with salt and black pepper.
Assemble the lasagna: Spread ½ cup of the cream cheese sauce in the bottom of a 9 x 13-inch (3-quart) glass or ceramic baking dish. Arrange 5 of the noodles, overlapping slightly, in the dish. Spoon half of the spinach–artichoke mixture onto the noodles in an even layer. Top with half of the Taleggio and ¾ cup of the sauce. Arrange another 5 noodles on top, followed by the remaining spinach–artichoke mixture, Taleggio, and another ¾ cup of the sauce. Top with the remaining 5 noodles and pour the remaining sauce on top, spreading evenly. Sprinkle with Parmesan.
Cover with foil and bake for 30 minutes. Uncover and bake until bubbling and golden, about 20 minutes longer. Let rest for 15 minutes before serving.
MOROCCAN-SPICED LAMB LASAGNA
The lamb filling in this lasagna might remind you of a Moroccan tagine or pastilla, or even that batch of gingerbread you made last winter. That's because the garlicky ground lamb is warmed with cinnamon and coated in a fruity, orange zest–laced tomato sauce. The sweet spices play off a generous layer of thick, nutmeg-y béchamel that’s spread across the top and browned.
8 TO 12 SERVINGS
2 tablespoons extra-virgin olive oil
1 medium yellow onion, finely chopped
2 large garlic cloves, finely chopped
2 pounds ground lamb
Coarse kosher salt (preferably Diamond Crystal) and freshly ground black pepper
1 tablespoon chopped fresh thyme
1½ teaspoons ground cinnamon
⅓ cup tomato paste
1 teaspoon finely grated orange zest
¾ cup freshly grated Pecorino Romano cheese
1 recipe (4 cups) Thick Béchamel (see this page)
12 no-boil lasagna sheets (from 1 box; see Note)
Cook the lamb: Preheat the oven to 375°F with a rack in the lower third. Heat the oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the onion and cook, stirring occasionally, until translucent. Add the garlic and cook for 1 minute. Add the lamb and a pinch of salt and pepper and cook, breaking it into small pieces as you stir it, until the liquid is evaporated and the lamb is beginning to brown, 8 to 10 minutes. Add the thyme and cinnamon and cook until fragrant, about 1 minute. Stir in the tomato paste and cook, until it darkens slightly, 1 to 2 minutes.
Add 3 cups water and bring to a boil, scraping up any bits stuck to the bottom of the pan. Lower the heat to medium and simmer until the sauce is thick and has reduced to 6 cups, 25 to 30 minutes. Stir in the orange zest and season with salt and pepper.
Stir ½ cup of the Pecorino Romano into the béchamel. Set a fine-mesh sieve over a 9 x 13-inch (3-quart) glass or ceramic baking dish. Spoon 1 cup of the meat sauce into the strainer and press to extract as much liquid as possible into the baking dish. Return the meat to the skillet.
Assemble the lasagna: Arrange 3 of the oven-ready noodles in the baking dish. The noodles will expand to fit the dish. Spoon one third of the meat sauce over the noodles and 1 cup of the béchamel sauce. Repeat with 3 more noodles, another third of the meat sauce, and 1 cup of béchamel. Top with another 3 noodles and the remaining meat sauce. Top with the final 3 noodles and remaining béchamel, spreading to cover.
Bake the lasagna: Sprinkle with the remaining Pecorino Romano, cover with foil, and bake for 40 minutes. Uncover and bake until bubbling and the top is lightly golden, about 15 minutes longer. Let rest for 15 minutes before serving.
NOTE
If using dried, curly noodles, arrange 15 preboiled noodles in 3 layers and bake uncovered the entire time.
SAUSAGE–FENNEL LASAGNA ROLLS
Sending someone a dozen roses is a nice thing to do. But serving them a dozen sausage-filled lasagna rosettes? Now that’s true love. These cheesy rolls have all the makings of a classic lasagna, but rather than layering them all horizontally, we’re rolling these curly noodles around caramelized fennel and Italian sausage to create pleasing spirals that sit snugly together like a beautiful bouquet.
8 TO 12 SERVINGS
2 tablespoons extra-virgin olive oil
1 pound sweet Italian fennel sausage, casings removed
1½ teaspoons finely grated lemon zest
½ teaspoon finely chopped fresh rosemary
1 large fennel bulb (1½ pounds), cut into ½-inch pieces
1 medium yellow onion, cut into ½-inch pieces
½ teaspoon coarse kosher salt (preferably Diamond Crystal)
¼ teaspoon freshly ground black pepper
½ cup freshly grated Parmesan cheese
1 pound Fontina cheese, shredded (about 4 cups)
1 recipe (4 cups) Classic Béchamel (this page), warm
15 dry lasagna noodles, cooked and cooled (see this page)
Cook the sausage: Preheat the oven to 375°F with a rack in the center. Heat the oil in a large skillet over high heat until shimmering, about 2 minutes. Add the sausage and cook, breaking it into very small pieces with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Using a slotted spoon, transfer the sausage to a medium bowl and stir in the lemon zest and rosemary.
Make the cheese mixture: Add the fennel and onion to the skillet. Cover and cook over medium-low heat until softened, stirring occasionally, 8 to 10 minutes. Remove the lid and cook, stirring occasionally, until lightly browned, 10 to 12 minutes. Add a few tablespoons of water to the skillet from time to time, as needed, to prevent sticking. Season with the salt and pepper and add to the sausage. Stir in half of the Parmesan and two thirds of the Fontina.
Assemble the lasagna rolls: Spread ½ cup of the béchamel in the bottom of an 8 x 11-inch (2-quart) glass or ceramic baking dish. Arrange the noodles on a clean work surface side by side, vertically. Brush a very thin layer of béchamel on the noodles, then divide the sausage–fennel filling evenly among them. Starting at the bottom, roll each noodle away from you as tightly as possible to create a spiral. Set each roll in the baking dish side by side snugly so that they don’t unravel. Tuck in any stray filling.
Bake the lasagna rolls: Pour the remaining béchamel all over and sprinkle with the remaining Parmesan and Fontina. Bake until golden and bubbling, about 45 minutes. Let rest for 20 minutes before serving.
LEFTOVER LASAGNA PARM SANDWICH
Call it crazy or call it carb-y, but leftover lasagna makes a great sandwich. Like eggplant or chicken parm, you have a soft, warm filling that gets sandwiched into a crusty, toasted hero roll, covered with a bit of mozzarella, and broiled until the cheese is toasted. The added sauce, cheese, and oven time refresh all of the qualities we love about lasagna straight out of the oven, and you get to stretch your leftovers out for a few more meals.
MAKES 1 HERO
1 (8-inch-long) soft hero, sub, or grinder roll
1 square leftover lasagna (see Note)
½ cup Classic & Simple Red Sauce (this page), warm
½ cup shredded low-moisture mozzarella cheese (not fresh)
1 tablespoon freshly grated Parmesan cheese
Dried red pepper flakes
Pre-toast the hero: Preheat the oven to 375°F with a rack in the upper third. Slice through the hero roll lengthwise and without slicing all the way through (it should open like a book). Transfer the roll to a foil-lined baking sheet, cut side up, and bake just until warm and slightly crusty, 2 to 3 minutes.
Prep the sandwiches: Cut the lasagna into ¾-inch-wide slices that are about as long as the hero roll. Add a small ladle of red sauce to each roll and arrange the lasagna strip over the sauce so the cut sides face the bun halves. Spoon another small ladle of sauce on top and sprinkle with the mozzarella and Parmesan.
Bake the sandwiches: Bake until bubbling and golden, about 15 minutes. Sprinkle with a pinch of crushed red pepper flakes. Close the sandwich and cut in half before serving.
NOTE
Any tomatoey lasagna works here such as:
• Classic Meat Sauce & Ricotta Lasagna (this page)
• Eggplant Parm Lasagna (this page)
• Summer Veggie Lasagna (this page)
• Slow-Cooker Spinach Ricotta Lasagna (this page)
• Lasagna with Meatballs & Sunday Sauce (this page)
• Ethiopian Lasagna (this page)
• Porchetta-Spiced Pork Shoulder Lasagna (this page)
FRIED LASAGNA BITES
These lasagna bites come from the genius of chef Mark Ladner. They are crispy on the outside, like the corner bits of a baked lasagna, and soft and gooey on the inside. They’re not that difficult to make, but they do require getting started two days before you’re planning to eat them, considering they need to be refrigerated, frozen, rested, and then frozen again. That said, because they are cooked from frozen, they can be made days before a party and fried right before serving. Think of them as a lasagnified version of the Pizza Rolls you used to keep in your dorm freezer. To simplify, you can skip the homemade marinara sauce (go straight to step 4) and use your favorite store-bought brand.
MAKES 45 BITES (8 TO 10 SNACK-SIZE SERVINGS)
Marinara Sauce
Extra-virgin olive oil
Coarse kosher salt (preferably Diamond Crystal)
½ teaspoon dried red pepper flakes
2 medium garlic cloves, peeled and smashed
½ small yellow onion, finely chopped (about ¼ cup)
1 (28-ounce) can whole peeled plum tomatoes (preferably San Marzano) with their juices
1½ tablespoons double-concentrated tomato paste (or 3 tablespoons regular tomato paste)
½ loosely packed cup fresh basil leaves
1 tablespoon sugar
Lasagna Bites
1 large egg, lightly beaten, plus 1 large egg white
1½ cups fresh whole-milk ricotta cheese
3 tablespoons freshly grated Parmesan cheese
2 tablespoons freshly grated Pecorino Romano cheese
Pinch of freshly grated nutmeg
15 dry lasagna noodles, cooked and cooled (see this page)
1 cup all-purpose flour
2 quarts (½ gallon) canola oil, for frying
SPECIAL EQUIPMENT
2 standard half-sheet pans (18 x 13-inch with 1-inch rim) or 2 (18 x 13-inch) baking dishes; cooling rack (18 x 13-inch or larger); fry thermometer
Make the marinara sauce: Add 1½ tablespoons olive oil, 1 teaspoon salt, the red pepper flakes, garlic, and onion to a small Dutch oven or medium saucepan set over medium heat. Cook, stirring often, until the garlic is very lightly golden and the onion is soft, about 3 minutes. Transfer the mixture to a food processor (set the pot aside to use again in step 3).
To the onion mixture, add the tomatoes with their juices, tomato paste, basil, sugar, and ½ teaspoon salt and puree until well blended but with pieces of tomato remaining.
Return the sauce to the Dutch oven, bring it to a gentle simmer over low heat, and cook until reduced by about half, about 1 hour (you should end up with approximately 2 to 2½ cups of sauce). Remove from the heat and let cool completely. (The sauce can be kept, covered and refrigerated, for up to 4 days, or frozen for up to 1 month.)
Make the ricotta filling: In a mixing bowl, combine the egg; the egg white; the ricotta, Parmesan, and Pecorino Romano cheeses; and the nutmeg. Using a rubber spatula, mix the ingredients well until the egg and the cheeses are fully combined. (The cheese filling can be kept, covered and refrigerated, for up to 3 days.)
Assemble the lasagna: Line the inside of a 13 x 18-inch rimmed baking sheet or baking dish with plastic wrap, making sure all of the edges of the pan are covered. Evenly spread 1 tablespoon olive oil and 2 tablespoons of the marinara sauce over the plastic wrap. Add a layer of noodles (about 3 noodles), laying them inside the baking sheet lengthwise, barely overlapping their edges so there is no space between the noodles. Spread 3 more tablespoons of marinara over the noodles, then use a large spoon to evenly spread out 5 tablespoons of the ricotta filling over the sauce. Lay a second layer of noodles over the top crosswise, trimming their lengths to fit the pan as you go. Repeat with another 3 tablespoons of the marinara and 5 tablespoons of the ricotta filling, and then add the third layer of noodles lengthwise. Repeat one more time so you have 4 layers of noodles (alternating lengthwise and crosswise), then end with a fifth layer of noodles followed by 1 tablespoon olive oil and 2 tablespoons of marinara spread evenly on top. (Any remaining sauce can be kept, covered and refrigerated, for up to 4 days, or frozen for up to 1 month.)
Wrap the top of the lasagna with plastic wrap, ensuring that the entire lasagna is completely sealed. Place a second 13 x 18-inch baking sheet on top of the lasagna and add 8 to 12 pounds of weight to the pan to compress the lasagna. (Cans of soda, a pot of water, or a small free weight will work well.) Refrigerate the lasagna overnight.
Trim the lasagna into bites: Remove the lasagna from the refrigerator. Remove the top baking sheet and the top layer of plastic wrap. Flip the lasagna over onto a large cutting board and remove the remaining plastic wrap. Using a sharp knife, trim about ¼ inch from all four sides of the lasagna, creating clean edges, and discard the scraps. Cut the lasagna into 1-inch squares (it’s important that all the bites be about the same size when you fry them later).
Arrange the lasagna bites in a single layer on a wire rack set over a rimmed baking sheet (if the bites fall apart as you transfer them, press them back together with your fingers). Place the tray of lasagna bites in the freezer for at least 5 hours, or until they are frozen through and completely solid, up to overnight.
Remove the lasagna bites from the freezer. Add the flour to a large mixing bowl and toss the frozen bites in the flour to lightly coat them on all sides, shaking off any excess flour before returning them to the wire rack (reserve the bowl with the remaining flour). Let the bites stand on the rack at room temperature for 4 hours, until they thaw out completely and the flour is absorbed into the bites. Then return the tray of bites to the freezer for at least 5 more hours, or until they are frozen through and completely solid.
Remove the lasagna bites from the freezer. Working quickly, toss the frozen bites in the reserved flour until they are lightly coated again. Shake off any excess flour and return them to the freezer. (The bites should be durable at this point and can be stored in a plastic container or plastic bag for up to 5 days before frying.)
Fry the lasagna bites: Warm the remaining marinara sauce. Meanwhile, in a large pot, heat the canola oil over medium-high heat to 350°F. Fry the frozen lasagna bites 8 at a time until they puff up slightly and are golden brown, about 6½ minutes. Using a slotted spoon or tongs, transfer them to a wire rack to drain. Season with ½ teaspoon salt while hot. Repeat with the remaining bites, making sure the oil always returns to 350°F before adding the next batch. Whisk 1 tablespoon olive oil into the marinara sauce and serve it as a dipping sauce on the side.