Free-Form Lasagne


More and more often, fresh pasta sheets can be found in general grocery stores and this is about the quickest and most elegant rustic Italian dinner you can put together. It’s great for unexpected guests or just to enjoy with your family on a lazy evening.

An American Chef in London

Everybody loves lasagne, right?

Once again, I have to tip my hat to Chef Josh Ziskin, of La Morra, who taught me this technique. It’s really easy to make, and doesn’t require the hours of cooking and preparation normally associated with making a tray of lasagne. You can also stuff it with just about anything. At La Morra we used to use a Ragu di Nobile, a creamy meat sauce that was just delicious, but I’ve elected to go for a more traditional route to please the vegetarian in the family.

I’ve used ricotta, Parmesan, mozzarella and one egg (to help bind the cheeses together) with fresh parsley, crushed red pepper, dried oregano and a pinch of salt for a cheese mix. Separately, I’ve sautéed some spinach and mushrooms in garlic and olive oil that will also be used to fill the pasta.

This recipe is best made with homemade pasta…

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