23 Comments
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Giulia's avatar

i read this in my five minutes pomodoro (!) break from work. this is how I make lasagne! How my nonna in Fano made them, how my father taught me to. We had them yesterday for dinner after seeing your IG post on Sunday. I usually make a huge pan and freeze the rest after baking. Will try to freeze before baking.

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Luisa Weiss's avatar

Aw lovely. We love Fano!

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Sarah Copeland's avatar

Captivated by the description and depth of this lasagne. And suddenly maddeningly hungry (and it’s only 7 AM in the U.S.!)

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Susan Shillito's avatar

What is tomato passada? How big are the bottles?

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Luisa Weiss's avatar

Pureed tomatoes - here's a link https://www.instacart.com/store/items/item_265612589

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Carla Kremer's avatar

How many ml in a bottle of passata? This sounds amazing.

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Luisa Weiss's avatar

Around 700

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Sandra Merk's avatar

I loved reading this. I am now very hungry and determined to make this lasagne. I usually avoid lasagne because of the ricotta (too watery! too grainy!) and mozzarella (too much!), so this recipe is music to my ears. Thank you!

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Luisa Weiss's avatar

Yes!!! Hope you love it.

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Monica McCormick's avatar

Looks gorgeous. I am fortunate to have access to fresh pasta sheets from an excellent Italian deli. For this recipe, how much would I want?

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Luisa Weiss's avatar

Lucky you! You should ask them what measurements the sheets have. Then calculate how many you’ll need to line the bottom of your baking pan(s), then multiply by five (for five layers).

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Jamie Prince's avatar

Wonderful background and recipe! If (here in U.S.) can’t readily get bottled passata, would either Pomi strained tomatoes (in the tetrapack) or canned crushed tomatoes work instead? If so any preference between the two? Thanks!

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Luisa Weiss's avatar

Yes, either works.

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Jennifer Makan's avatar

Can’t wait to make this for a Sunday dinner!

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Kathryn (she/her)'s avatar

Hi Luisa, This sounds so delicious! I agree it takes a brave soul to goad an Italian by riffing on tradition! How many mL is a bottle of tomato passata? 750mL? Thanks

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Luisa Weiss's avatar

See above!

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allie's avatar

is there a way to make this for a kosher / vegetarian households (eg, not mixing meat and milk or avoiding meat?)

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Luisa Weiss's avatar

I suppose you could use plant-based ground meat in the ragù? I have no experience with veganizing any parts of this dish…

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allie's avatar

thanks! I will report back :)

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Anne K03LL3R's avatar

I saw this on your IG Stories and am SO HAPPY to see how you did it since it looks like I'll finally be able to try and recreate 'the best lasagna I ever ate' at Fagiolini in NYC

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Pastry Nomad's avatar

Oh my gosh, I think this is the recipe I've been looking for ever since I ate lasagne in Italy. No ricotta, no mozzarella and a ragu with easy to find ground meats. Trying this as soon as I can! A cook in Bangkok

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Miriam's avatar

Thank you so much for unlocking the lasagne recipe! I make it a lot but I am never quite satisfied with the proportions between bechamel, Ragu and pasta. I hope to get it right this time, as I truly love lasagne !

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Patrick's avatar

I've made this twice already and love the clear, straightforward flavors it has. And I love the depth of flavor in the tomato sauce. Great recipe! One question, are there other meat cuts you could recommend (I'm in Germany) other than ground beef and pork? I know in the past I've had sauces called "ragù" which had something more like a braised, then pulled, beef.

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