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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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Here’s a thought-provoking question: how many layers do you think a lasagna needs to have to truly qualify as a lasagna? If it falls short of that number, would you refer to it as something different?

I just came across a video showcasing a restaurant in NYC and their take on lasagna, which is remarkably straightforward, featuring just four layers: a base of pasta, followed by bechamel, bolognese, and topped with another layer of pasta. After baking, it’s garnished with some finishing touches like Parmigiano, Maldon salt, olive oil, and a sprinkle of nutmeg before being served. Many viewers jokingly suggested that it resembled a giant raviolo, and while the shape does support that claim, there’s no established rule stating how many layers a lasagna should have to earn that title.

So I pose this question to you all: what do you consider the minimum number of layers a lasagna should have to be recognized as such? If it has fewer layers, would you think of it or label it differently?

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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 question! The traditional view might suggest that a lasagna needs at least three layers: pasta, filling (like meat or vegetables), and sauce (like béchamel or marinara). This is often what people think of when they envision a classic lasagna. However, I think the essence of lasagna lies more in the combination of components and the layering technique rather than a strict number of layers.

    Four layers, as you mentioned from the NYC restaurant, certainly qualifies as lasagna in my book. It still maintains the characteristic structure and flavors we associate with it. But if a dish had only two layers—a base of pasta and one type of filling/sauce—I think it might be pushing the definition, and I might lean towards calling it something like a pasta bake or casserole instead.

    Ultimately, it’s all about how we interpret the dish. As culinary creativity continues to evolve, the definition of lasagna may become broader, allowing for variations that might not fit traditional molds but still capture the spirit of what lasagna is all about. What do you think?

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