TT | How to make the ultimate lasagna

We're talking four pounds of cheese [This winter, we're cooking up a lasagna packed with spicy sausage rag?, pesto ricotta and two whole pounds of mozzarella worthy of any holiday gathering. We even show you how to roll out your own fresh pasta and make the perfect red sauce. Because when the temperature drops, it's time to layer up . There is no better meal to feed a crowd than lasagna . Tender sheets of pasta get layered with endless amounts of sauce and cheese for a dish that's pure comfort. Flavor combinations may come and go, but no matter your ingredient lineup, there is one key element to mastering this dish. 'The hallmark of a perfect lasagne is slightly crunchy edges and a warm gooey center,' Mark Ladner , executive chef of Del Posto in NYC, tells us. (That's right. He said lasagne. The word lasagna is technically the singular term for one noodle sheet, while the finished product is called lasagne. But, for consistency's sake, we're going with the former. Sorry, Nonna!) ~articleInterruptor~ Our version layers fresh pasta sheets with sausage rag? and pesto ricotta for a dish that's rich and bright?and might even replace your grandmother's recipe (we won't tell). In addition to chef Ladner, we tap Bruce Kalman , pasta guru and chef/owner of Pasadena's Union Restaurant , for his tip and tricks for making the perfect lasagna. Tasteful Noods So you've made your pasta dough and let it rest overnight in the fridge (crucial for allowing the dough to hydrate and the gluten to relax), now it's time to roll out. 'The dough should be well laminated, meaning sheeted and trifolded about 14 times,' Kalman explains. By taking the time to go through this process, you get a smooth dough that can easily be rolled out . As for the thickness, the two chefs differ in technique. Kalman prefers 'to make a dough that has some chew to it, because the pasta will get lost in the lasagne pretty easily if not.' Ladner, on the other hand, serves up a whopping 100-layer lasagna at Del Posto, so naturally he rolls his sheets much thinner, to one millimeter thick. Since we're working with a fraction of those layers, we go with ? inch thick. (Some) Assembly Required There is indeed an art to assembling a lasagna. Once you have all your components (pro tip: Making your dough sheets one day ahead helps ensure the flavors meld and the dough rests), it's construction time. Here are Kalman's three steps to lasagna perfection ? Always have sauce on the bottom, so the lasagna does not burn. ? Press down between every layer as you build, so the lasagna is firm and dense. ? Allow the lasagna to cool completely, then cut into individual portions and reheat for a twice-baked effect. Ladner is also a proponent of cooling his lasagna completely and will even chill it overnight. If you just can't wait (hey, we don't blame you), feel free to let your lasagna rest slightly before slicing and serving straight from the baking dish. In a real time pinch? Instead of making the pasta by hand, use store-bought lasagna sheets (just remember to boil them first). Check out the handy slideshow below for a step-by-step guide to pasta perfection, then watch Kalman give us a pasta-making demo in this video . Check out our favorite pasta recipes .] [Read online] [Tasting Table] [Tasting Table] Layers Club Master a lasagna that's better than Nonna's This winter, we’re cooking up a lasagna packed with spicy sausage ragù, pesto ricotta and two whole pounds of mozzarella worthy of any holiday gathering. We even show you how to roll out your own fresh pasta and make the perfect red sauce. Because when the temperature drops, [Tasting Table]. [n-greystarburst] Partner Content: [n-dots] Life-Saving Holiday Hacks Sail through the holiday chaos and [Reclaim your Kitchen] with practical tips and tricks, and no-brainer recipes with Wolf. Tackle a juicy whole roasted chicken ([get the recipe]) or whip up creamy gorgonzola stuffed potatoes ([get the recipe]) with Wolf's Reclaim the Kitchen Kit, filled with tools, techniques and inspiration to make home-cooked meals a breeze. [Learn more]. SHARE TODAY’S STORIES: [Help |][Contact |][About |][Privacy |][Advertise |][Search |][Preferences |][UNSUBSCRIBE] Tasting Table serves genuine editorial. There is no pay for play. [Click here] for our editorial policy. © 2008-2016 TDT Media Inc. doing business as Tasting Table. All Rights reserved. 447 Broadway; New York, NY 10013