lasagna

I have a (somewhat rational) hatred towards leftovers. But this lasagna, with its creamy béchamel, wilted greens, and subtle earthiness, retains its goodness overnight. It's essentially an elevated mac and cheese, and even I will eat it the next day.

This autumn lasagna was inspired at the Portland Farmer's Market amid the baskets of pumpkins and squash and the piles of kale.

It turns out lasagna can happen any old weeknight, if you’re smart about it—in fact, it can happen in the time it would take to make your average spaghetti with Marcella's tomato sauce.

Vincisgrassi is a porcini mushroom and ham lasagna that's a specialty of Le Marche.

When I first tasted this recipe, I realized that the heavy, meaty, cheesy lasagna I grew up with (and still enjoy) was not the only lasagna on the block!

Consider this recipe a lighter, more casual way to enjoy lasagna, that crowd favorite, for a summery weeknight dinner.

This recipe can be followed as is, or tweaked to your climate. Our dry test kitchen, for example, had our chef increasing the eggs called for until the dough just came together.

This meat lasagna doesn't have any ricotta -- instead, it employs a bechamel for creaminess.

The first time I made this lasagna was about five years ago, when I wanted to serve my family something different that would satisfy us as much as our traditional lasagna.

My most daring feat as a cook so far was to subscribe to a CSA box back in 2011. Each Tuesday for 22 weeks, I faced an epic encounter with massive amounts of sustainably-grown veggies -- and I was pregnant for the third time.