This is not a tall, layered lasagna, but a wide, generous one: two sheets of fresh pasta sandwiched with bolognese sauce, ricotta béchamel, mozzarella, basil, and cherry tomatoes baked on top that get charred on the edges. The ricotta béchamel keeps the center creamy, and the top gets wonderfully crispy.
This is inspired by the acclaimed lasagne at Brooklyn restaurant Rolo’s, which, being gluten-intolerant myself, I have not tried. But the idea of having a lasagne with more surface area to get crispy appealed to me tremendously—a much more delicious ratio of crunchy topping to soft filling.
As with stews and other lengthier recipes, make the full batch so you will have leftovers of the Bolognese sauce—it’s such a delicious sauce that you’ll want to have some ready to go in the freezer to top spaghetti or fettuccine with.
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