It takes a lot to make homemade lasagna. This 24-layer masterpiece is from Danielle Glantz (chef and owner of Pastaio Via Corta), a Gloucester, Massachusetts, pasta and provisions shop. Glantz creates lasagna by the pound at her shop. She uses everything from nests of spaghetti alla and chitarra, to sprawling sheets made of sfoglia. Although lasagna may look like a standard dish, it is actually full of delicious flavors.
Glantz says, “Growing up lasagna was not something I really liked.” It was always a huge thing, with lots of meat and a lot of ricotta. Although her lasagna reimagined remains huge, Glantz carefully curated the ingredients and placed them in layers with intent to create a Northern Italian version. This includes a creamy onion-infused bechamel and a hearty ragu made of fresh and dried mushrooms.
Glantz states that she wanted to create a lasagna that featured the best ingredients. Glantz uses organically grown, stone-milled flour for the sfoglia and eggs from pasture-raised poultry for the eggs. She also imports ingredients from Italy’s small farms and food purveyors. Glantz states that it is worth taking the time to research and source food.
You can use store-bought lasagna sheets, but the time you spend making this pasta by yourself is well worth it. Glantz states that the pasta sheets are silky and can be shared with those you love most. I recommend spreading the recipe out over several days. First make the ragu. Next, make the bechamel. Then, make the pasta the next morning. You won’t ever want to use boxesed pasta sheets.
Make your own dough
Form flour into a ball on a wooden surface. Make sure to leave a hole in the middle of your mound. Mix eggs with a fork until well combined.
Knead Dough
Use your palms to knead the dough, pressing and pulling together until it is fully absorbed. This should take approximately 10 minutes.
Roll Dough
Use a long straight rolling pin to roll the dough. Turn each roll once every quarter until it measures 15 inches in diameter.
Hang and roll dough
Keep half of the dough on your work surface. Now, roll out the dough to the right, left, middle, or right.
Turn the dough and re-roll it
Place dough on a rolling pin. Turn dough for a quarter turn. Unroll the dough and then roll it again. Continue this process until the dough forms a rectangle measuring 28 x 25 inches.
Make Cut Dough
After the dough has rested, you can use a sharp knife and cut 12 sheets of dough. Protect the dough with plastic wrap until you are ready to use it.
Prefer Provisions
Although this lasagna can be made with items found in any grocery store, Glantz recommends that you use the best quality ingredients from Italian and local farmers and purveyors. These and many other items can be found at as well as specialty and online retailers.
Prosciutto Cotto
prosciuttocotto is not cured. It’s gently cooked. It is more like a high-quality deli Ham.
Maiorca Flour
This heirloom, soft wheat flour is grown on the Sicilian island and stone-ground to make a delicious substitute for regular 00 flour.
Vacche Rosse Parmigiano-Reggiano
This cheese is made from milk from rare Italian red cows. It has a higher butterfat than standard Parm.
Trapani Sea salt
This fine salt is a product of the Mediterranean Sea. It’s harvested from the sea and processed with windmills to add a unique flavor to the bechamel.