New York Times Lasagna Recipe

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It is no surprise, then, that Michelin-starred chef Mark Ladner put a “meatball gigante” on the menu of Bar Enza, his neo-trattoria about to open inside Harvard Square’s Charles Hotel. What’s more, he’s pretty sure the oversized bar snack is going to become one of his biggest hits.

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Michael Chen is primarily known for residential projects and one element of them that the architect particularly enjoys designing is the kitchen. In a brownstone in Brooklyns Clinton Hill neighborhood that his namesake New York firm, Michael K Chen Architecture, revamped in 2019, that meant maroon cabinets an avocado green island with a sink on one side and a cutout for four stools on the other, so that a cook might prep and chat and tumbling-block-patterned concrete floor tiles. Hes also fond of greenserpentine stone , unobtrusive power outlets and high-end induction burners in lieu of gas ranges . Theres often a real tension in peoples expectations vis-à-vis kitchens between things that are beautiful and things that are functional, says Chen, 46, but I dont see those qualities as contradictory. His belief that a space can and should be both stems from his architectural training, of course, but also, like his interest in kitchens in general, from the fact that he is something of a cook himself, and thus able to anticipate a clients needs in this arena.

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New York Times Spinach And Mushroom Lasagna

12 to 16 dried or fresh lasagna noodles
3 to 4 cups tomato sauce
2 tablespoons extra virgin olive oil
3 cups cooked spinach, squeezed dry and chopped
3 cups cooked mushroom slices, dry
2 cups ricotta
1 ½ cups coarsely grated mozzarella
2 cups grated Parmesan
Salt and freshly ground black pepper

Steps:

  • 1. Cook the noodles until they are tender but still underdone fresh pasta will take only a minute. Drain and then lay the noodles flat on a towel so they won’t stick. 2. Heat the oven to 400 degrees. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles in the dish, trimming any overhanging edges top with a layer of tomato sauce, one-third of the spinach and mushrooms, and one-fourth of the ricotta , the mozzarella and the Parmesan. Sprinkle some salt and pepper between the layers of tomato sauce and spinach if desired. Repeat the layers twice, and top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan the top should be covered with cheese add more ricotta and Parmesan as needed. 3. Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving

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This is the magic lasagna recipe from the 1967 edition of The Cooking of Italy. I read over and over on cooking sites that this was the best lasagna ever, but as far as I know, this is the first time it is appearing online, as Ive been unable to find it anywhere else.

So I went to Abe Books and bought the book from 67, scanned it, text recognized it, and here it is. The book is long out of print, so I hope the lasagna copyright nazis dont come after me for this.

It is the most amazing thing you will ever eat. I mean come on, chicken liver, smoked ham, ground round, and ground pork?

Youre welcome in advance. If you have modifications or additional guidance, please feel free to leave your thoughts in the comments.

UPDATE:

  • I suggest going much lighter on the chicken liver as the recipe is written below, youll end up with what basically amounts to liver lasagna. Cut it by half or even to one quarter.
  • This isnt enough for a conventional 2017 lasagna pan. Double the recipe if you want to use a regular-sized Pyrex.
  • 12/30/2019I added some headings to make the original recipe, which was poorly written, less confusing. Also, you may want to read the comments first before diving in, theres some good guidance from much better cooks than me.

    Lasagne PasticciateTo serve 6 to 8

    LASAGNE6 to 8 quarts water1 tablespoon salt1/2 pound lasagne

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    Its Casserole Season For That Theres Polenta Lasagna

    Thoroughly miserable weather calls for thoroughly cozy dishes, preferably covered in mozzarella.

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    By Melissa Clark

    Its that casserole time of year again, when common sense dictates that dark, damp and thoroughly miserable days should end in carb-rich, cheesy and thoroughly cozy meals.

    On days like those, I sit around and wonder if another layer of ricotta would somehow shorten the sleety, icy weeks that remain until spring or at least make me forget about them at dinnertime. This soft, dense polenta casserole, constructed like a lasagna but without the noodles, might do just that.

    On the surface, it looks just like a traditional lasagna, a blanket of brown-edged mozzarella tucked into the red sauce. But cut yourself a slice, and youll see the difference. Separating the creamy ricotta layers are thick, yellow stripes of polenta speckled green with spinach. With its gentle corn flavor, the polenta offers a sweet contrast to the savory tomato sauce, along with a pleasingly nubby texture thats firm but not chewy.

    The polenta may also come as a surprise. And thats part of the appeal, especially now during our collective cooking rut, when many of us are craving something thats novel but still familiar and comforting.

    This Is The Best Lasagna On The Planet

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    By Sam Sifton

      Good morning. Its Presidents Day and many of you, I hope, are free of work obligations and looking to cook one of those dishes that only three-day weekends seem to make possible. Like, for instance, Regina Schramblings amazing recipe for lasagna .

      If there were central casting for casseroles, Regina wrote nearly 20 years ago, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were béchamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making.

      Get on that today, if you can. If you cant, though, NYT Cooking can still be of service. Sarah DiGregorios recipe for a slow-cooker chicken with 20 cloves of garlic can burble away in your machine or on the stovetop for hours while you attend to other matters. You could make Alison Romans recipe for a quick lamb ragù, and be done in 45 minutes. Crisp gnocchi with brussels sprouts and brown butter, from Ali Slagle? Youll be done in less than a half-hour if you use store-bought gnocchi.

      You can visit us on if you need convincing those photographs! Were on , and , as well.

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      Food Pasta For A Party

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        People who like to entertain are constantly on the lookout for a main course that is festive enough to be special yet can be made and served in one dish thus minimizing the dreaded cleaningup process. A dish of lasagna is a firstrate solution to the dilemma of what to serve a party of 12 or more . The problem, however, that in America most people’s lasagna is apt to taste very much like that of their neighbors: a standard compendium of lasagna noodles, meat sauce, mozzarella and ricotta cheeses.

        The fact is that with a little imagination the flavors and textures of baked lasagna can achieve a far greater latitude than most home cooks believe from a blend of seafood in a light tomato and cream sauce to a fine, lusty blend of chicken with sausage and beef. And these lasagna dishes may be prepared in advance, to be popped into the oven on signal. Here, two recipes of decidedly different flavors.

        2 cups tomatoes

        2 cups rich chicken broth

        1 cup heavy cream Salt and freshly ground pepper to taste

        teaspoon nutmeg

        ½ pound hot or sweet Italian sausages

        1 cup finely chopped green pepper

        1 cup finely chopped celery

        1 cup finely chopped onion

        1 to two tablespoons finelychopped garlic

        ½ pound ground sirloin

        2 cups thinly sliced mushrooms

        Tabasco sauce to taste

        1 cup frozen or very fresh, freshly shelled green peas

        9 lasagne strips

        2 cups shredded, skinless, boneless cooked chicken

        2 cups grated Cheddar cheese

        ¾ cup freshly grated Parmesan cheese.

        Asparagus And Herb Lasagna

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        This is a great do-ahead meal for a dinner party. The lasagna takes a little time, but its actually very simple and keeps very well for a day or two in the refrigerator before you bake it.

        2 large garlic cloves, peeled

        Salt

        3/4 cup plus 1 tablespoon freshly grated Parmesan

        1/2 cup finely chopped fresh herbs, such as tarragon, chervil, parsley, chives, basil, arugula

        1/2 pound no-boil lasagna noodles

        1. Fill a pasta pot with water, and add the garlic cloves. Bring to a boil while you trim the asparagus by breaking off the woody ends. When the water comes to a boil, add salt to taste and the asparagus ends. Reduce the heat to medium low, cover partially and simmer the asparagus ends for 30 minutes. Remove the asparagus ends and the garlic cloves from the water and discard. Bring the water back to a boil, and add the asparagus stalks. Boil thick asparagus stalks for five minutes, medium and thin stalks for three minutes. Transfer them, using a spider or tongs, to a bowl of ice water. Do not drain the cooking water. Allow the asparagus to cool for a few minutes, then drain and dry on a clean kitchen towel. If the asparagus stalks are thick, cut in half lengthwise first, then cut the asparagus into 1-inch lengths. Set aside.

        2. Whisk 1/3 to 1/2 cup of the cooking water from the asparagus into the béchamel, along with 1/4 cup of the Parmesan and the herbs. Add freshly ground pepper to taste and adjust salt.

        Yield: Serves six.

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        Putting Sandra Lees Lasagna To The Test

        On Tuesday, the Food Network star Sandra Lees cooking specifically her lasagna took a public knock from her possible future mother-in-law, Matilda Cuomo, mother of the New York State attorney general and Democratic gubernatorial candidate Andrew Cuomo.

        Ms. Lees lasagna recipe calls for two cans of condensed Campbells tomato soup and a container of cottage cheese. When a reporter from the news channel NY1 asked Mrs. Cuomo whether her son might prefer the tomato-soup version to his mothers own, she dismissed the idea.

        Thats not how you make a lasagna, Mrs. Cuomo said, gently .

        We took Ms. Lees recipe for a spin, and found that Mrs. Cuomo had a point.

        Ms. Lees popular, cheery cooking style could be described as all shortcuts, all the time.

        In her lasagna, described as her grandmothers recipe and a treasured family heirloom in her book Semi-Homemade Cooking 2, a slurry of tomato soup , apple cider vinegar , and dried oregano stand in for a long-simmered tomato sauce.

        Ms. Lees lasagna is a breeze to put together, especially the shopping, which required only a brief pause in the produce section, for an onion. Pre-minced garlic, lean ground beef, noodles and a package of shredded mozzarella cheese round out the ingredients list. Tasters at the Dining section found the results cafeteria-style and sweet, even ketchuppy, but most of us agreed: weve had worse.

        Were awaiting a recipe from Mrs. Cuomo.

        Light And Luxurious Summer Lasagna

        In the Jim Davis comic strip, Garfield the cat calls lasagna the worlds most perfect food. But this week, Martha Rose Shulman has improved on perfection, offering a delicious array of lasagna recipes made with various roasted vegetables. The result is a lighter but still luxurious vegetarian lasagna that is just right for summer dining. She writes:

        Roasting brings a rich dimension to all sorts of vegetables. Id never thought of roasting broccoli, for instance, but now Ill be roasting that vegetable as often as I steam it, for sure.

        I had something very specific in mind for my roasted vegetables. I thought theyd make a great layer in a vegetarian lasagna, and I was right. You may think of lasagna as a rich, heavy dish, but it neednt be. Theres no need to compensate for the absence of a traditional Bolognese sauce by packing these casseroles with pounds of ricotta and grated cheese. Some of each of those elements is welcome, but I cut the usual amounts by half in this weeks recipes, and theyre plenty satisfying.

        You can get ahead on lasagna by making up big batches of marinara sauce and freezing it, or in a pinch use a good commercial brand. The noodles are no-boil, which really makes these lasagnas easy to assemble. They make great one-dish meals, and I think theyre very kid-friendly. They can be made ahead and reheated , or frozen.

        Here are five new vegetarian lasagna dishes made with roasted summer vegetables.

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        Don Angie Pinwheel Lasagna

        We came up with this recipe while brainstorming how to make a pasta dish for two, and landed on lasagna because its the ultimate crowd-pleaser, the king of all baked pastas, the most impressive thing we could think of. We are not ashamed to admit that the idea for presenting it this way came from a photo of baked cinnamon buns in a pan, though we later learned that there is in fact a classic, pinwheel-shaped pasta dish that exists in Italy, called rotolo. We wanted to make this version taste like classic lasagna, and pulled in all the flavors of a true lasagna Bolognesefresh pasta, besciamella, Bolognese sauceand added some Italian-American twists of our own . In its finished form, this is the perfect amalgamation of regional Italian and Italian-American cuisine, with a unique presentation thats helped make this one of our most-requested dishes at the restaurant.

        Its perfect for sharing, because each person gets a pinwheel, and the whole top is crispy, so every bite is perfect. And because the pasta is rolled around the filling, instead of stacked and compacted, it feels lighter than most lasagnas. Diehard regional Italian connoisseurs will say this isnt a real lasagna, in the traditional sense, but nothing we do is, and we dont claim it to be. This is just us doing our thing.

        Makes 16 Pinwheels

        In a large pot, bring 4 quarts water and 1 cup kosher salt to a boil over high heat. Meanwhile, set up an ice bath in a large bowl. Line a sheet pan with parchment paper.

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        Lasagna

        Portland isn’t known for its traditional East Coast red sauce joints, where chicken piccata and eggplant Parm overflow onto red-checked tablecloths and your server has worked there for 35 years. I don’t contend that any place here is going to fully satisfy a transplant with strong opinions on manicot.

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