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How to Make Lasagna Like a Modern Ligurian
Photo courtesy of Francine Segan
Difficulty Level
Low
Cooking Time
45 minutes
Cost
Medium
In Italy, this version of classic baked lasagna is called all’aperto, “open,” or al piatto, “to the plate.” In this streamlined modern variation, the lasagna sheets are stacked to create easy to assemble but still very elegant individual portions.
Pesto alla genovese is a raw sauce made with just seven ingredients, featuring basil and pine nuts, and many cooks will have experimented with using it in lasagna. However, many people don’t realize that the traditional rec
