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Chef Cesare Casella's variation on traditional lasagna includes rich flavors like pancetta and red wine, as well as herb-infused cannellini bean ragu.

Source: The Martha Stewart Show, October 2010



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How would you rate this recipe?
  • growagarden
    8 NOV, 2010
    I made this with red wine vinegar and my family wants me to make it again. The recipe calls for 2 cups tomato sauce and 2 cups chicken stock. I kept it in the oven much longer because it was like soup. I used no boil lasagna (soaked them in boiling water for 7 minutes then put them in the ragu). Checked the video afterwards and the chef used what looked like diced tomatoes and 1 cup of chicken broth. However the taste was excellent the way I prepared it.
  • jeaniedtaylor
    26 OCT, 2010
    This is awful. I spent quite a bit on fresh pasta, pancetta, parmigiano reggiano cheese, not to mention my time - and then fed it to the garbage disposal. It looked nothing like the dish did on TV - this was dark red wine colored and tasted like beans soaked in wine - yuk! I watched the video later and noted that the chef uses red wine vinegar - not red wine as the recipe calls for - hence the wrong color and flavor. Thanks a lot Martha!

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