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Oct 8, 2007 04:40 PM

ISO Best Lasagna Recipe

Well I don't have a good recipe for lasagna. I cut out a recipe from Saveur for a traditional lasagna but haven't make it yet. I'd really like a tried and true recipe. I guess when I've made it in the past, the sauce wasn't that special and it tended to be runny. I used to make a roast chicken lasagna with mushrooms that was very good but looking for something more traditional. My partner loves lasagna and asked me to make it for an event and I thought I'd try posting to find a winner. If I need to make a bolognese and bechamel, I'm game if it's a great recipe.

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  1. That Saveur recipe is phenomenal. I stopped trying other lasagna recipes after I made it. I also stopped trying other bolognese recipes after I made the sauce in that recipe.

    The only thing I would be concerned about is whether the texture of the pasta might suffer if you have to make it ahead of time, then bring it to an event... it's definitely best right after the 15 minute rest after coming out of the oven. Since the pasta is fresh, it does get really soft if it's sitting around for a while.

    1 Reply
    1. re: daveena

      Good to know that it is a great recipe for both lasagna and bolognese. The event is at out house so I guess I don't have to worry about it getting soggy. Thanks.

      1. I'm a firm beliver that it needs to be bechamel over ricotta. When I read a recipe that called for bechamel in Gourmet magazine my husband didn't want me to try it. He said my lasagne was already the best he'd ver had. I made the bechamel anyway and now he won't eat it any other way! I'll look for the recipe and post if I can find it. But I remember looking for it recently and couldn't find it on I would love to see the Saveur recipe. Is that available online?

        4 Replies
        1. re: SweetPea914

          The Saveur archives are a mess, but I posted the recipe here:

          1. re: daveena

            Thanks so much for postng. I'm curious about the hot milk in the ragu?

            1. re: SweetPea914

              I can't find the Jan/Feb '99 issue of Cook's Illustrated that I'm almost positive explained the molecular reason for putting in hot milk and letting it absorb/evaporate before adding the other liquid ingredients... Marcella Hazan's explanation is that it "protects" the meat from the acidity of the wine and the tomatoes. In practice, it yields a super-velvety, tender, refined sauce.

              1. re: daveena

                Interesting, I may try making just the ragu for the sake of camparison.

        2. The LA Times had a nice article about "free form lasagna" a couple weeks ago. the roasted tomato lasagna seems interesting and could be a nice change from old fashioned recipes.

          1. I've made several lasagna recipes, but the one I keep going back to was one of those illustrated step-by-step recipes in Bon Appetit, and it was for an "easy" lasagna. What made the difference for me was, the sauce was a regular bolognese based on spicy Italian sausage; and two, the cheese filling was a mix of ricotta, parmesan, egg and fresh basil all combined in a food processor (the beaten egg makes the cheese layers puff up in a gorgeous way). The spices in the Italian sausage, especially the fennel seeds, makes this taste very authentic, despite the fact that it's an "easy" method. This is the recipe:

            I've also done a wild mushroom lasagna with a bechamel sauce (don't forget a touch of fresh ground nutmeg) that is wonderful. It was based on the Ina Garten/the Barefoot Contessa.

            1 Reply
            1. re: ballulah

              i agree 100% the bon-app is good
              but... the use of sausage is not typical as a "regular bolognese"
              a variation yes but not a reg.