Food & Drink

Recipe of the week: Liberating lasagna with homemade pasta, Portland’s culinary golden age is now, and Inexpensive wines that mimic superstars

Liberating lasagna with homemade pasta

There are two kinds of lasagna, said Russ Parsons in the Los Angeles Times—traditional and free-form, in which “the sheets are left wide and not sliced into little ribbons.” Free-form lasagna, using homemade squares, shows off seasonal vegetables to perfection. The result is lasagna that “actually seems elegant.” Store-bought pasta is fine for the Italian-American version most of us are familiar with: The delicate flavor of fresh pasta “just gets lost” in the delicious mix of ragù, ricotta, and mozzarella. Making free-form lasagna from scratch isn’t nearly as time-consuming as it might appear, however, and the dish tastes so good you may never want to put your pasta maker “back into a cabinet again.”

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