The fresh pasta can be made 24 hours ahead and air dried. The lasagne can be assembled a few hours ahead, but please don’t refrigerate it as it tends to dry out.
We hope this will be a revelation for you. It’s a far cry from that brawny work night stalwart picked up in the frozen food aisle. Consider this the long lost wayward sister of the lasagnes we've known and loved -- glamorous, delicate, ethereal and a little daring around the edges -- it is straight out of Italy’s culinary golden age, the Renaissance.
Here tomato is not a player. Instead, sheer sheets of pasta are layered with a light chicken ragù and sprinklings of nuts, raisins, spices, and cheese, with a touch of cream -- echoing the bewitching mix of savory and sweet you’d taste at Renaissance banquets. Believe it or not, many of Italy’s lasagnes today share this light hand. Serve this when you want to get away from the expected, yet have a dish that’s easily done in advance.
Cook to Cook: When buying dried, boxed lasagne, look for the sheerest sheets. If using boxed pasta, use one less layer of noodles than the recipe dictates.
Wine: This delicate take on lasagne can be overwhelmed by a big, ripe wine, so look within Italy’s borders for a relatively light red like a Barbera, Chianti, Valpolicella or Brunello.
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Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.
Sally Swift is the managing producer and co-creator of The Splendid Table. Before developing the show, she worked in film, video and television, including stints at Twin Cities Public Television, Paisley Park, and Comic Relief with Billy Crystal. She also survived a stint as segment producer on The Jenny Jones Show.