Italian·Main Course
Handkerchief Pasta Lasagna
A refined, elegant take on the classic casserole featuring paper-thin sheets of homemade 'fazzoletti' pasta layered with a light cheese filling and tomato sauce.
Prep
45m
Cook
32m
Total
77m
Serves
4
Method
- 01
Generously dust your work surface with flour and roll out the pasta dough as thin as humanly possible, ideally until it is translucent. Trim the edges to form a large rectangle and divide into long strips.
Watch · 0:19
- 02
Lower the pasta strips into a pot of boiling salted water one at a time. Cook for exactly 90 seconds, using tongs to ensure the pasta stays submerged and does not stick to itself.
Watch · 1:42
- 03
Carefully transfer the cooked pasta sheets to a bowl of cold water to stop the cooking. Remove them, divide into four smaller rectangles, and lay them flat on a clean surface.
Watch · 2:26
- 04
Spread the cheese filling evenly over the four sheets, reserving about 1/2 cup of the mixture for layering. Top with a light layer of tomato sauce, fresh basil leaves, and a sprinkle of shredded mozzarella.
Watch · 3:00
- 05
Fold each stuffed handkerchief sheet in half. Spread a small amount of sauce on the bottom of a baking dish and place the first folded sheet inside.
Watch · 4:09
- 06
Layer the remaining sheets on top, adding a dollop of the reserved cheese mixture, a bit of sauce, and mozzarella between each layer to prevent pasta-on-pasta contact. Finish the top with sauce, mozzarella, Parmesan, and a drizzle of olive oil.
Watch · 4:20
- 07
Bake in a 450°F (230°C) oven for about 30 minutes until browned and bubbling. Let the lasagna rest for 10 to 15 minutes before garnishing with fresh basil and serving.
Watch · 5:43
From Chef John
“As long as we end up with something we can pretty much see our hand through, we did a good job.”
“You are after all the khif of your stuffed handkerchief.”
“I've been in love with this edible fabric ever since.”