How to Make a Lot of Lasagna This New Year’s Eve
Last year, I threw a lasagna party. I made four different kinds of lasagnas. Though I spent the entire afternoon in the kitchen, I did no work during the party, and I loved that everyone scraped the casserole dishes clean not long after they came out of the oven. Ever since, I’ve been enamored of the baked pasta dish, the way it’s simultaneously complicated and simple, calibrated yet comforting.
So I had the best time talking to three lasagna geniuses last week for First We Feast, restaurant chefs who know how to get each layer seasoned and cooked just right. I put together a piece that’ll show you how to become a master of your own lasagna, whether you crave a gooey Italian-American pan brimming with marinara and ricotta or a traditional Italian lasagna bolognese. If you’re hosting New Year’s for two or twenty, it’d be a great main to serve.
You can read the whole piece here.