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Lasagna: A Baked Pasta Cookbook Hardcover – September 10, 2019

by Anna Hezel (Author), The Editors Of Taste (Author)

4.5 267 ratings

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Change the way you think about lasagna with a cookbook featuring 50 recipes that are bold, creative, and always comforting

Bon Appétit’s Cookbook of the Month • “What could possibly be better than a great lasagna recipe? A whole slew of them, plus some wonderful baked pastas too.”—Ruth Reichl

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK

Whether you’re craving a meatball lasagna, keeping it stupid simple with a slow cooker spinach lasagna, or hosting brunch with an eggy carbonara lasagna that shouts “Hello!” from the center of the table, you’ll find plenty of new ways to cook the classic dish in Lasagna: A Baked Pasta Cookbook.

In addition to a lasagna recipe for every occasion, the book features many creative ideas for what to eat with it, including the perfect iceberg lettuce salad you’ve ordered a million times in Italian restaurants, pillowy garlic knots, and a tiramisu for the twenty-first century. A baked pasta chapter delivers non-lasagna showstoppers, like skillet-baked spaghetti and timpano.

With 50 recipes, mouth-watering photography, and plenty of tips, Lasagna is a detailed and delicious celebration of a baked pasta icon.

Praise for Lasagna

“An exuberant love letter to the bubbling, bronzed, bricklike comfort of lasagna. I foresee 200 percent more lasagna in my kitchen this fall, just as Anna Hezel and the editors of TASTE wanted for me.”—Deb Perelman, Smitten Kitchen

“Garfield’s love of lasagna is well-documented. In his opinion, it’s nature’s perfect food. I’m often asked, ‘Why lasagna?’ Truth is, lasagna is my favorite food. So, it looks like Garfield and I will be fighting over this delightful book.”—Jim Davis, creator of Garfield

“The sad truth is that lasagna—a dish of such great potential—is too often sloughed together haphazardly, a multithousand-calorie doorstop for the potluck table. Anna Hezel and the team from TASTE have, thankfully, reconsidered Garfield’s favorite food and laid out, in friendly and encouraging words and pictures, simple and essential ways to elevate your lasagna game. Plus they’ve mapped out a great range of baked pastas and the lasagna-adjacent dishes of the world, so you can set sail from red sauce seas to faraway horizons, discovering variations of baked noodle bliss you may have never known were within your reach.”—Peter Meehan, food editor of the Los Angeles Times and cofounder of Lucky Peach

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From the Publisher

pasta cookbook;pasta making;easy cooking;weeknight meals;slow cooker;comfort food;home cooking;food


CLASSIC BOLOGNESE & BECHAMEL LASAGNA	SWEET PEA LASAGNA with MINT PESTO	FRIED LASAGNA BITES


VERY GOOD GARLIC BREAD	TIRAMISU FOR THE 21ST CENTURY	NUTELLASAGNA

Editorial Reviews

Review

“What could possibly be better than a great lasagna recipe? A whole slew of them, plus some wonderful baked pastas too. I’ve never met a dish that made my family happier than lasagna, and now I have twenty-five ways of pleasing the people I love best.”—Ruth Reichl

“Four of the greatest things to eat are tagliatelle Bolognese, spaghetti pomodoro, ricotta stuffed pasta, and pizza. Lasagna is all of that at once. This book shows the way and some wicked cool new stuff too. Lasagna! If you don’t like it, can we trust you?”—Brooks Headley, chef and owner of Superiority Burger

“Garfield’s love of lasagna is well-documented. In his opinion, it’s nature’s perfect food. I’m often asked, ‘Why lasagna?’ Truth is, lasagna is MY favorite food. So, it looks like Garfield and I will be fighting over this delightful book.”—Jim Davis, creator of Garfield

“With this book I'm excited to master a new lasagna recipe I'll make again and again. I'm also excited to try out different combinations of carb, cheese, and sauce since the cookbook contains recipes for all manner of baked pastas.”—Epicurious

“Beyond the usual meat sauce and ricotta combination, Hezel includes recipes for lasagnas for all occasions, such as a carbonara lasagna that does dual breakfast and dinner duty”—Food & Wine

“You can trust every single recipe in this cookbook.”—Bon Appétit

“Keep flipping through the ogle-worthy pages, and you'll find more reasons to get in the kitchen and then remain there as you whip up something delicious. . . . Even better, give this book to someone who loves you, and let them do that.”—UrbanDaddy

“The sad truth is that lasagna—a dish of such great potential—is too often sloughed together haphazardly, a multithousand-calorie doorstop for the potluck table. Anna Hezel and the team from TASTE have, thankfully, reconsidered Garfield’s favorite food and laid out, in friendly and encouraging words and pictures, simple and essential ways to elevate your lasagna game. Plus they’ve mapped out a great range of baked pastas and the lasagna-adjacent dishes of the world, so you can set sail from red sauce seas to faraway horizons, discovering variations of baked noodle bliss you may have never known were within your reach.”—Peter Meehan, food editor of the Los Angeles Times and cofounder of Lucky Peach

“An exuberant love letter to the bubbling, bronzed, bricklike comfort of lasagna. I foresee 200 percent more lasagna in my kitchen this fall, just as Anna Hezel and the editors of TASTE wanted for me.”—Deb Perelman, Smitten Kitchen

About the Author

Anna Hezel is the senior editor of TASTE and lives in Brooklyn, New York.

TASTE is an online food magazine for people who love to cook at home and enjoy reading about approachable recipes, popular and emerging ingredients, and stories reported from the front lines of today’s quickly moving food culture.

Excerpt. © Reprinted by permission. All rights reserved.

Why Lasagna?

In 1970, on her television show The French Chef, Julia Child made lasagna. In the famous episode (which still exists in various corners of the Internet), she accidentally skips the garlic, forgets what ricotta cheese is called, and invents colorful terms like “spaghetti laundry” and “inner sauce” on the spot. Through it all, she makes one thing clear: Lasagna is a novel, new concept to her.

Half a century later, the layered pasta dish is so embedded in the American zeitgeist that it finds itself the subject of Kylie Jenner Snapchats, Chrissy Teigen Instagram Stories, and countless memes. America continues to cook lasagna, and to seek inspiration from chefs and TV personalities including Giada De Laurentiis, Ree Drummond, Michael Solomonov, and Marcus Samuelsson. We turn leftover braises and sauces into late-night baked-pasta masterpieces and spend rainy Sundays simmering ragus and cranking out thin, velvety layers of fresh pasta. In today’s age, it’s absurd—though also a little endearing—to imagine that a famous TV chef like Julia wouldn’t know her way around a lasagna.

Maybe we should thank Marcella Hazan, the Julia Child of Italian cooking, for writing so many seminal cookbooks devoted to the fundamentals of the cuisine. Or perhaps we owe it to the ever-multiplying Olive Gardens that punctuate suburban neighborhoods throughout the country for bringing a whole pantry of Italian ingredients and dishes into the American lexicon. Or maybe credit goes to Garfield, who’s been dutifully eating meaty twodimensional cubes of it in newspaper comics and on television screens since 1978. What we can say without hesitation is that lasagna is here, and it’s here to stay.

Lasagna is such a part of the collective consciousness that it has become cultural shorthand for comfort. It’s not uncommon to take a foil-wrapped Pyrex dish of lasagna to welcome a new baby home from the hospital. In the dead of winter, we make reassuring batches on cold nights to conjure strength to greet the week ahead. We stockpile it in our freezers as a safeguard against the unexpected (or simply to look forward to).

Lasagna may be imprinted in our minds as a dish made by nonnas or served against a background of red checkered tablecloths, but its history is more complicated than simply sprouting up from some bucolic, cypress-dappled town in Italy. The dish we know today could not exist without the egg-and-wheat pasta dough that was allegedly introduced into the cuisine by the ancient Greeks, or the tomatoes that explorers took to Italy from Central America in the sixteenth century.

There are theories that the name “lasagna” comes from the ancient Greek word laganon, meaning a dough that is cut into strips (essentially flat, wide pasta). It could also be named for the ancient Roman pot that the layered pasta was baked in, called a lasana. The first written recipe for a baked dish with alternating layers of meat and dough came from a book called De re coquinaria that was attributed to a Roman gourmet named Apicius in the first century A.D. The recipe (which contains no pasta, tomatoes, or cheese) describes a stew made from fish and sow’s udder and instructs you to “prepare layers of stew and pancakes, interspersed with oil” before baking it all in a metal dish.

In this book, we’re going to spare you the sow’s udder and skip ahead a few centuries to the good stuff—like layers of meat sauce and ricotta cheese, buttery béchamels, and Bolognese ragus that you might eat if you were invited to dinner anywhere from Emilia-Romagna to Erie, Pennsylvania. We’ll look at some of the dish’s Greek counterparts and precursors (like moussaka and pastitsio), and we’ll see how Italian colonialism on the Horn of Africa culminated in a rebelliously peppery berbere-spiked lasagna topped with bright orange Cheddar cheese.

And because this is a cookbook of very good pasta, cheese, and sauce combinations, we’ll dive into the wide world of baked pastas as well, from shells that are plumped up with ricotta, to a wildly cheesy, maximalist take on mac and cheese. The noodles might not be wide and flat, but these are pastas that channel the same warmth and spirit as lasagna—dishes you’ll want to gather, drink, and laugh around.

We want to think of lasagna not just as a set of grandma’s recipes that is frozen in time and space, but as a dish that continues to evolve, warp, bubble up, and melt as it sails around the globe and passes from generation to generation. Let this book be your license to make yourself a personal skillet of spaghetti pie or ravioli lasagna after a tough day of work, to skip the cheese and the tomato sauce altogether like Apicius did, or to turn your favorite Italian sub or porchetta sandwich into a lasagna. Why? Because you can.

—Anna Hezel, TASTE

SLOW-COOKER SPINACH RICOTTA LASAGNA

A slow-cooker lasagna recipe? Believe. Since the countertop crock traps in moisture and maintains a consistent low temperature, you can construct this lasagna with totally uncooked pasta (yes, really). All the ingredients (the baby spinach, the ricotta, the red sauce) hang out and cook together for three and a half hours, and come dinnertime, the noodles have absorbed any extra liquid, and the basil and spinach have played nicely with the cheeses. Is your slow cooker round? Or oval shaped? No problem—just break the pasta up into slightly smaller pieces as you go so it all fits.

2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
2 large garlic cloves, minced
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon dried red pepper flakes
10 ounces baby spinach
Coarse kosher salt (preferably Diamond Crystal) and freshly ground black pepper
2 cups (15 ounces) ricotta cheese
3 tablespoons chopped fresh basil leaves
1 pound low-moisture mozzarella cheese (not fresh), shredded (about 4 cups)
1 recipe (4 1/2 cups) Classic & Simple Red Sauce (page 130), warm
9 dry, curly lasagna noodles (uncooked)

1. Make the spinach-and-cheese mixture: Set a 5-quart slow cooker to the high heat setting and preheat while you prepare the filling. Heat the olive oil in a large skillet over medium heat. Add the onion and cook on high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, rosemary, and red pepper flakes and cook until fragrant, about 1 minute. Add the spinach to the skillet in large handfuls and give it a few stirs, allowing each handful to wilt for about a minute before adding more. Season to taste with salt and black pepper and transfer to a colander to drain and cool slightly. Gently press the spinach to extract some of the liquid.

2. In a bowl, combine the ricotta, basil, three fourths of the mozzarella (about 3 cups; save the remaining mozzarella for the top), 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Fold in the spinach.

Assemble the lasagna: Spoon 1 cup of the sauce into the slow cooker. Arrange 3 lasagna noodles over the sauce, breaking them to fit and cover any empty spots. Spread half of the ricotta mixture over the noodles and top with 1 cup of the sauce. Top with 3 more noodles, breaking to fit. Add the remaining ricotta mixture and another cup of the sauce. Top with the remaining 3 noodles, breaking to fit, and the remaining sauce.

3. Slow cook the lasagna: Cover the slow cooker, placing a clean kitchen towel between the lid and the slow cooker to catch condensation. Cook on high heat until the noodles are tender and the sauce is absorbed, about 3½ hours. Sprinkle the remaining mozzarella on top, cover, and cook until melted, about 10 minutes. Turn cooker off and let rest, uncovered, for 15 minutes before cutting into squares and serving.

To Make In the Oven
Use 15 cooked noodles (5 for each layer; see page 16), and assemble in a 9 x 13-inch (3-quart) glass or ceramic baking dish according to the instructions opposite. Top with mozzarella and bake, uncovered, at 375°F for 45 minutes. Let rest for 15 minutes before serving.

Product details

Publisher ‏ : ‎ Clarkson Potter; Illustrated edition (September 10, 2019)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 144 pages
ISBN-10 ‏ : ‎ 1984824066
ISBN-13 ‏ : ‎ 978-1984824066
Item Weight ‏ : ‎ 2.31 pounds
Dimensions ‏ : ‎ 7.75 x 0.62 x 8.79 inches

Best Sellers Rank: #701,178 in Books (See Top 100 in Books)
- #240 in Casserole Recipes
- #251 in Pasta & Noodle Cooking
- #695 in Italian Cooking, Food & Wine

Customer Reviews:
4.5 267 ratings

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Anna Hezel

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Anna Hezel is a senior editor at Epicurious and has written for The New York Times, Lucky Peach, Eater, GQ, Rolling Stone, and more.

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Cait

Pasta, and bechamel, and mozzarella...oh my!

Reviewed in the United States on January 3, 2020

Verified Purchase

I have an unhealthy relationship with lasagna. By that I mean, I have celiac and don’t want to use zucchini as a ‘noodle’. So I bought this book because 1. Lasagna and 2. To test a bunch of different brands of gluten free noodles.

First off, I made the carbonara lasagna first (because that seemed the most logical first step to being awesome) and it was SO good. The flavors were amazing, the texture was amazing, it was just all around, amazing. Then I moved on to the cold cut lasagna. Amazing again. Then I took a detour to baked ziti, amazing, AGAIN!

This book is pure lasagna magic and definitely worth adding to any cookbook collection. It is well written, full of interesting recipes, and includes beautiful photos. Also, the noodles in this book can easily be swapped out for various GF noodles and it still tastes amazing, which is key.

7 people found this helpful

Helpful

Alex E.

Cheaper, healthier, homemade food that everyone loves.

Reviewed in the United States on January 12, 2020

Verified Purchase

Food of the moment: lasagna.
Who doesn’t love lasagna?
It’s comfort food at its finest...

But are you looking for more than just red sauce, noodles, and cheese?
This book is a quick read, with recipes that are faster and easier to make than you think with lots of creative spins on the old classic that will liven up a weeknight dinner with a hearty, healthier, homemade spin.

A cheaper, healthier way to eat dinner with an option for leftovers (and lasagna always tastes better the second day!)

Helpful

Warren

Many, Many ways to cook Lasagna

Reviewed in the United States on September 14, 2020

Verified Purchase

I never knew there were so many ways to make Lasagna! Every way from traditional/vegetable/ and even short ribs. In addition a section on other baked pastas - lie Pastitsio and a great Baked Ziti. Also, the Classic Red Sauce is great! The book includes many great color photos.

2 people found this helpful

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MgssCooks

You need this

Reviewed in the United States on October 30, 2020

Verified Purchase

The book has a great range of classic, vegetarian and totally unique recipes. I've made the Ethiopian Lasagna and the Roasted Squash Lasagna and loved both! There are also recipes for other baked pastas, plus sides and accompaniments for your lasagna. Great pictures and easy to follow recipes, although I would consider most of them "weekend" cooking since they are generally take some time to prepare.

2 people found this helpful

Helpful

Hedgesd

perfect recipes

Reviewed in the United States on August 30, 2020

Verified Purchase

I recommend this book because the recipes are perfect. Follow them to the letter.
One possible deviation: for the Lasagna carbonara, crack the eggs in the corners and on the side instead of worrying about the cookie cutter/well. Else, this is a perfect cookbook and I wouldn't change a word.

Reviewed in the United States on September 10, 2019

Verified Purchase

This is a wonderful book! So many great baked pasta recipes, both inventive and classic, with beautiful photos and cool design. The headnotes are a must read with great writing that you would expect from Taste. Check out these stuffed shells I made from the book! Make the porchetta lasagna! Your friends and family will thank you. And then you should buy them a copy.

19 people found this helpful

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Jason F.

Good eats

Reviewed in the United States on December 12, 2019

Verified Purchase

I like the dishes that stray from the typical Italian styles. Next up is the Ethiopian. The pic is Italian sub leftovers.

Reviewed in the United States on September 11, 2019

Verified Purchase

I was so happy that this book came out just in time for the coziest season of all. Although I haven't made any of the recipes yet, I have bookmarked several and I'm looking forward to trying them. The writing is charming and the recipes all look delicious. What a delight to find on my doorstep!

5 people found this helpful

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Top reviews from other countries

TheMacdonut

Never forget.

Reviewed in the United Kingdom on February 8, 2020

Verified Purchase

My mother-in-law burnt a lasagne once. Now she will never forget it.

JOHN WRIGHT

Original approach

Reviewed in Australia on March 19, 2020

Verified Purchase

I especially like the photography. But I wish the author could spell lasagne.

Minne

Tasty twists

Reviewed in the United Kingdom on November 3, 2019

Verified Purchase

Very unusual recipes which are easy to follow.

Heidi Mead

Pricing

Reviewed in Canada on December 9, 2023

Verified Purchase

Love this book and ordered 3 for $8.00 each in Nov, . wanted to order a few more for Christmas and Amazon has the price listed at $22.99 now. Shame on Amazon!

Tomassina

Not very exciting.

Reviewed in Canada on December 5, 2021

Verified Purchase

Nothing new in this book.

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CLASSIC BOLOGNESE & BECHAMEL LASAGNA

SWEET PEA LASAGNA with MINT PESTO

FRIED LASAGNA BITES

VERY GOOD GARLIC BREAD

TIRAMISU FOR THE 21ST CENTURY

NUTELLASAGNA

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Excerpt. © Reprinted by permission. All rights reserved.

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From the Publisher

CLASSIC BOLOGNESE & BECHAMEL LASAGNA

SWEET PEA LASAGNA with MINT PESTO

FRIED LASAGNA BITES

VERY GOOD GARLIC BREAD

TIRAMISU FOR THE 21ST CENTURY

NUTELLASAGNA

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Excerpt. © Reprinted by permission. All rights reserved.

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