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.
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!
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!
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
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
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
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 !
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.
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.
Captivated by the description and depth of this lasagne. And suddenly maddeningly hungry (and it’s only 7 AM in the U.S.!)
What is tomato passada? How big are the bottles?
How many ml in a bottle of passata? This sounds amazing.
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!
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?
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!
Can’t wait to make this for a Sunday dinner!
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
is there a way to make this for a kosher / vegetarian households (eg, not mixing meat and milk or avoiding meat?)
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
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
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 !
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.