A cheesy, luscious love letter to everyone's favorite comfort food, lasagna
Anna Hezelis the senior editor ofTASTEand lives in Brooklyn, New
York.
TASTEis an online food magazine for people who love to cook at home
and enjoy reading about approachable recipes, popular and emerging
ingredients, and stories reported from the front lines of today's
quickly moving food culture.
“What could possibly be better than a great lasagna recipe? A whole
slew of them, plus some wonderful baked pastas too. I’ve never met
a dish that made my family happier than lasagna, and now I have
twenty-five ways of pleasing the people I love best.”—Ruth
Reichl
“Four of the greatest things to eat are tagliatelle Bolognese,
spaghetti pomodoro, ricotta stuffed pasta, and pizza. Lasagna is
all of that at once. This book shows the way and some wicked cool
new stuff too. Lasagna! If you don’t like it, can we trust
you?”—Brooks Headley, chef and owner of Superiority Burger
“Garfield’s love of lasagna is well-documented. In his opinion,
it’s nature’s perfect food. I’m often asked, ‘Why lasagna?’ Truth
is, lasagna is MY favorite food. So, it looks like Garfield and I
will be fighting over this delightful book.”—Jim Davis, creator of
Garfield
“With this book I'm excited to master a new lasagna recipe I'll
make again and again. I'm also excited to try out different
combinations of carb, cheese, and sauce since the cookbook contains
recipes for all manner of baked pastas.”—Epicurious
“Beyond the usual meat sauce and ricotta combination, Hezel
includes recipes for lasagnas for all occasions, such as a
carbonara lasagna that does dual breakfast and dinner duty”—Food &
Wine
“You can trust every single recipe in this cookbook.”—Bon
Appétit
“Keep flipping through the ogle-worthy pages, and you'll find more
reasons to get in the kitchen and then remain there as
you whip up something delicious. . . . Even
better, give this book to someone who loves you, and let them
do that.”—UrbanDaddy
“The sad truth is that lasagna—a dish of such great potential—is
too often sloughed together haphazardly, a multithousand-calorie
doorstop for the potluck table. Anna Hezel and the team from TASTE
have, thankfully, reconsidered Garfield’s favorite food and laid
out, in friendly and encouraging words and pictures, simple and
essential ways to elevate your lasagna game. Plus they’ve mapped
out a great range of baked pastas and the lasagna-adjacent dishes
of the world, so you can set sail from red sauce seas to faraway
horizons, discovering variations of baked noodle bliss you may have
never known were within your reach.”—Peter Meehan, food editor of
the Los Angeles Times and cofounder of Lucky Peach
“An exuberant love letter to the bubbling, bronzed, bricklike
comfort of lasagna. I foresee 200 percent more lasagna in my
kitchen this fall, just as Anna Hezel and the editors of TASTE
wanted for me.”—Deb Perelman, Smitten Kitchen
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