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this post was submitted on 16 Jul 2023
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Food and Cooking
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What my husband and I call "Try Hard Lasagna": we make a double batch of Marcella Hazan's bolognese sauce (non-NYT link), fresh egg pasta, and bechamel. Then those all get layered with mozzarella and parmigianino cheeses into the best lasagna I've ever had.
I actually need to do this soon, because I promised a pregnant friend that I'd make her some in disposable loaf pans for easy post-partum meals.
I loooove making lasagna and thought mine was good, but I’m so excited to try this bolognese sauce recipe! I use Samin Nosrat’s pomarolla sauce which is pretty great, too.
I think the bechamel recipe we use is Samin's!