It is based off of a version of a lasagna from Bologna, but with our spin on it. Our favorite part is the crispy edges all ...

In a large pot, heat the butter and oil over medium-high heat. When the butter starts to sizzle, reduce the heat and add the ...

Bolognese Sauce can be made up to 3 days in advance of using for this lasagna. Store it in the refrigerator in a covered container. Warm over low heat, stirring frequently to prevent the bottom ...

3/4 to 1 pound fresh pasta sheets, about 7 by 4 inches, or dried lasagne noodles blanched for 6 minutes and refreshed Preheat the oven to 375 degrees. Brush a 9-by-13-inch glass baking dish with ...

The glory is in the variety: Almost anything can be slathered in between thin sheets of pasta, topped with cheese, and called a lasagna. Bolognese sauce? Yes. Broccoli rabe? Of course. Mushrooms?

Lasagna may be one of the oldest types of pasta, dating back to before the first recorded mention of it in 1282.