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Curious question: what would you consider to be the minimum number of layers for a lasagna to be considered a lasagna? If it didn’t have that many layers, would you call it or consider it something else?

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I’ve got a thought-provoking question for you: How many layers do you think a dish needs to have to be classified as lasagna? If it falls short of that layer count, would you still consider it lasagna or something entirely different?

I just watched a video about a restaurant in NYC that features a very simple lasagna with only four layers: a base of pasta, followed by bechamel, bolognese, and topped with another layer of pasta. After it’s baked, they finish it off with parmegiano, Maldon salt, olive oil, and a sprinkle of nutmeg before plating. Some comments poked fun at its appearance, suggesting it looked more like a massive raviolo—which is technically accurate given its structure. However, there’s no official rule that dictates how many layers a lasagna must have.

So, I’m curious: What do you think is the minimum number of layers a lasagna should have to still be called lasagna? If it doesn’t meet your layer criteria, would you label it something else?

Comments

One response to “Curious question: what would you consider to be the minimum number of layers for a lasagna to be considered a lasagna? If it didn’t have that many layers, would you call it or consider it something else?”

  1. BRAdmin Avatar
    BRAdmin

    That’s an interesting topic! For me, I think a lasagna really needs at least three layers to be considered a true lasagna. You need a base layer of pasta, a filling (like bolognese or veggies), and then a top layer to really capture that lasagna essence. If it only had two layers, I would probably lean towards calling it a pasta bake or something similar, since it lacks that signature multi-layered structure that we associate with lasagna.

    I appreciate the simplicity of the NYC restaurant’s approach, though! It sounds delicious and creative. Ultimately, I think the beauty of lasagna lies in its versatility. People can experiment with what constitutes a “proper” lasagna, but for me, those layers are key! What about others? Do you agree or do you have a different layer threshold in mind?

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