Lasagna from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 350) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Italian salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on January 21, 2019

    This was good but a lot of work and there were execution issues so I’m not sure I would make this again. First, I can’t believe no one mentioned the saltiness! I like salt, but when you use 1/2 lb pancetta, 1 lb sausage, plus loads of Pecorino Romano, and you are supposed to liberally salt at all stages? Yikes! I did not salt anything, and halved the cheese and it was well seasoned, so I don’t think I could have eaten the version following the instructions. Second, the cheese layer was just about impossible to spread. I kind of dropped dots throughout and sprinkled the mozzarella rather than including it in the mix for better distribution. Finally, my lasagna was fairly watery, even after resting. I’m not sure what happened, especially since I used no boil noodles which suck up liquid.

  • twoyolks on January 22, 2015

    I'm going to agree that this was very good and, while time consuming, worth the amount of effort applied. I used homemade lasanga noodles; I made them with 5 eggs and 3 1/2 cups of flour rolled out to the 6 setting on the KitchenAid Pasta Maker attachment. In the end, I had about twice as much dough as I needed.

  • Delys77 on September 03, 2014

    Pg. 342 This was absolutely delicious and well worth the effort. There is a fair amount of time spent working on this, but there are long periods of inactivity. I followed the instructions with regards to separate layering of the meat and sauce and I thought that this worked quite well. Given the separate layering I found the distribution of meat to be perfect. I do agree that you could cut the oil in the sauce back a fair bit and not impact the results. I used fresh lasagne sheets from Whole Foods and 1 4 sheet pack was just perfect. In my largest le creuset casserole I was only able to fit 3 layers of trimmed noodles. I ended up using the rest to make a second smaller lasagne in my medium sized LC casserole.

  • LaPomme on April 18, 2011

    Labor-intensive project with delicious results. Not sure whether the meatball step is absolutely necessary. Perhaps, as PrincessK suggests, one could combine the meat (after browning and chopping) and sauce together instead of treating them as seperate elements.

  • PrincessK on February 05, 2011

    p 342, Orig NYT recipe called for Antica Pasteria lasagna noodles. JoanN used Fairway’ fresh noodles. 9X12 baking pan yielded too much filling. Use slightly larger pan. 2 med red onions is too much? Cut back to 1 large one & chop it more finely? Add another egg or two to the cheese layer to make it more spreadable? After roughly chopping the meats, add them back into the sauce to make 1 less layer to fiddle with? Hold out some sauce for the bottom of the pan & a bit extra for the top? The final instruction is to pour the remaining sauce on top of the last layer of noodles & then sprinkle that with 1 c of reserved grated mozz. Prob could cut the suggested 1/2 c of oil in the sauce by at least a half, no problem. The noodles she had said to cook for 2-3 mins. She cooked for 2 mins & then ran them under cold water until thoroughly cooled. She did them in 2 batches because it would be easier than trying to do 16 at once. All day affair. Could do sauce 1 day, noodles/assembly next.

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