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This recipe is from Chef Fabio Trabocchi's "Cucina of Le Marche" cookbook.

Source: The Martha Stewart Show, January Winter 2008



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How would you rate this recipe?
  • hiah
    8 DEC, 2008
    Delicious- well worth all the steps. I couldn't get pork shoulder, so I substituted ground pork- which rendered a lot of fat, so I blotted and drained the browned pork twice. I didn't use as much chicken stock for either the filling or the bechamel sauce. A nice alternative to the "usual" heavy ricotta-meatball red sauce lasagna.
  • barbara_sa
    1 JUL, 2008
    I cooked this dish last night,i used button mushrooms however but it was delicious. Here in south africa we dont get porchini mushrooms very easily. Thankyou for such wonderful recipes this site is amazing!!
  • SashaCanadian
    28 JUN, 2008
    a meatless version with less fat would be appreciated. diabetics like me have to be very careful with our food intake.
  • kickypants
    27 JUN, 2008
    After 1 1/2 cups of butter I'd be scheduling myself for surgery...both lipo and to unclog the heart! Does sound yummy though.
  • nulo77
    6 MAY, 2008
    This looks amazing!! Does anyone have any suggestions for substituting the pork in this recipe?
  • alettang
    11 MAR, 2008
    I enjoyed these comments since my husband was born in the Marche region and lived much of his life in Italy. Yes, this is a wonderful recipe, and in the true Italian tradition does not concern itself with the time spent preparing the dish. It is all about family and making memories in la cucina! It is a more pricey version since many of the ingredients are more costly here in the US. We make a homemade lasagna very similar every Christmas, it is delicious to be sure!
  • bonniesgirl
    9 MAR, 2008
    Does anyone happen to know what ever happened to Wes and Angie?
  • bonniesgirl
    9 MAR, 2008
    Yes, this recipe does seem complex, but how does it actually taste?
  • marylantz
    8 MAR, 2008
    My daughter and I had to wait until Saturday to attempt this behemoth of a recipe. Experienced cooks, we're not afraid of complexity or time consuming techniques. But this was at least an 8 hour lasagna from start to finish! The most misleading part of the recipe was the condensing of the bechamel sauce, which, after nearly two hours, was nowhere near 4 cups. Why not give an estimate of the reduction time (like for the ragu)? It was also about a $95 recipe, considering we like to buy locally.
  • giovan
    8 MAR, 2008
    Bravo Fabio! Deleightful. Crude peasant sauce. That's what most Americans want. That's not how it's presented in the south.Pasta is not covered with an abundance of sauce or ragu. Italians do not eat that way. Best lasanga I had was in Pesaro in le Marche. Very light.I don't think that Fabio meant traditional southern lasagna.As far as northern cuisine,that's a matter of opinion.I like other cuisines just as well.. It's all good.Buon appettio eveyone.

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