These recipes defy the dogma of red sauce and ricotta. Master the basics and you too can riff endlessly on everyone’s favorite baked pasta.
These recipes defy the dogma of red sauce and ricotta. Master the basics and you too can riff endlessly on everyone’s favorite baked pastaWHEN CHEF MARK LADNER decided to serve fried lasagna at his New York restaurant Pasta Flyer, he knew it would demand a careful dance. His objective: individual bites that crisped uniformly on the outside, “sort of like the corner of the lasagna,” yet retained all of lasagna’s non-negotiables: visible layers, chewy pasta, a melty, saucy interior.
This dish relies on a delicate system of architectural supports—silky layers of pasta suspended in elegant horizontals by the sheer force of...
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