Dating back to Roman times, lasagna is the best-known baked Italian pasta. A great many variations exist, from the heavy cheese bomb of the college cafeteria to versions with béchamel in place of mozzarella.
We developed a Neapolitan-style lasagna with a distinctive Macrina flair. With the fall and winter nights in mind, we focused on the classic comfort casserole of thin lasagna noodles, an Italian sausage ragù, mozzarella, fontina, and parmesan and fresh herbs. Macrina bread crumbs thicken the sauce. Our secret ingredient is time: a long-simmered sauce so the meat tenderizes and the flavors meld, and the laborious process of carefully layering all the elements.
Because we’ve done the work, your job is simple: Pop it in the oven for an hour and eat.
And since a classic lasagna isn’t the same without a savory loaf of garlic bread with which to mop up the sauce, we’ve got that too. We spread our batard loaf liberally with our made-in-house garlic butter and topped with parmesan and herbs. All you need to do is bake it with the lasagna for the last ten to fifteen minutes until the cheese is golden at the edges, and they’ll both emerge ready to eat at the same time. (Or get a second to enjoy as an appetizer.)
Throw a salad together, open a full-bodied red wine, and mangia!