A COMPLETE MEAL IN ITSELF
A pan of lasagna will please everyone at your dinner table
Lasagna is one of those dishes best eaten a day or more after it is made, so the flavors have a chance to marry and the components can bond more firmly. That can be quite helpful at this time of year, when we are perhaps a bit burned out from all of that holiday cooking.
A complete meal in itself, no sides are necessary with lasagna, though a green salad can add a welcome crunch factor. Lasagna is easily adaptable for vegetarians and can be made with glutenfree lasagna noodles for those who do not eat wheat. Want to cut down on dishes, too? No-boil lasagna noodles reduce preparation time and pot washing.
Classic lasagna Bolognese uses a ragu — slow-cooked meat sauce — rather than ground beef simmered in marinara, and a bechamel in place of the layers of ricotta and mozzarella that we are accustomed to here in America. Although you can’t taste it, Anthony Bourdain’s ragu includes chicken liver for even more richness and depth of flavor. His lasagna Bolognese also uses no-boil lasagna noodles for easier assembly.
Lorenza Munoz makes a vegetarian Mexican lasagna using popular Mexican ingredients such as rajas — strips of poblano chile sauteed with onions — in place of the meat and her own blend of sour cream and cotija cheese to make “Mexican ricotta.”
Packed with fresh spinach, portobello mushrooms, artichokes and gooey mozzarella, Cafe Roka’s artichoke and portobello mushroom lasagna is all about a hearty texture.
Most people wouldn’t guess it is vegetarian.
Spend a few hours making it — or any of these delicious lasagna recipes — and you’ll have many meals’ worth of heat-and-eat dinners on hand.