Make Ahead

Extra-Crispy Lasagna

February 28, 2018
4 Ratings
Photo by Julia Gartland
  • Prep time 20 minutes
  • Cook time 1 hour 15 minutes
  • Makes 8 slices
Author Notes

Instead of a standard, shallow baking dish, this lasagna gets layered in a loaf pan. Post-bake, chill completely, then slice it into neat, thick slabs. Pan-fry these in an oily, hot skillet until the outside is charred and crispy. How far you take the color is up to you, but I like it practically burnt. —Emma Laperruque

Test Kitchen Notes

Featured in: Slice-and-Fry, Extra-Crispy Lasagna —The Editors

What You'll Need
  • Tomato sauce
  • 1 tablespoon extra-virgin olive oil
  • 1 pound ground pork
  • 2 teaspoons fennel seeds
  • 1/2 yellow onion, finely chopped
  • 1/2 fennel bulb, finely chopped
  • 1 dash Kosher salt
  • 1 (28-ounce) can whole peeled tomatoes
  • 1 dash Crushed red pepper flakes
  • Lasagna
  • 1 pinch Unsalted butter, for greasing
  • 1/2 pound no-boil lasagna noodles
  • 3/4 to 1 cups finely grated or ground parmesan
  • 1/2 pound fresh, whole-milk mozzarella, thinly sliced
  • 1 splash Vegetable (or other neutral-tasting, high smoke point) oil, for frying
  • 1 splash Olive oil, for pan-frying
  1. Make the meat sauce. Add the olive oil to a large, high-sided pot (you want it to be wide enough to spread the meat into a thin, even layer) and set over medium-high heat. When the oil is shimmery, add the pork. Use a spatula or spoon to spread it out as evenly as possible. Then let it be! You want it to brown (not gray, as ground meat often does). Sear, untouched, for about 4 minutes.
  2. Use a slotted spoon to transfer the ground pork to a plate. Leave the pork fat where it is. Add the fennel seeds and stir-fry for about 1 minute until toasty and aromatic. Lower the heat to medium and add the onion and fennel. Season generously with kosher salt and stir. Sauté until the vegetables are softening and starting to caramelize, about 10 minutes. Add the tomatoes and their juice, plus the ground pork. Lower the heat to a sturdy simmer and cook until the sauce has reduced and thickened, about 30 minutes. (If it’s too thin, the lasagna will be soupy, not cohesive.) Season with salt and red pepper flakes to taste.
  3. Preheat the oven to 375° F and line a sheet tray with foil.
  4. Build your lasagna. Butter a standard loaf pan. Add 1/2 cup meat sauce to the bottom and spread evenly. Add a single layer of noodles (this will be one full sheet, with a couple broken pieces bordering it). Sprinkle a couple spoonfuls of parmesan. Add some mozzarella (it won’t cover everything and that’s okay). Repeat this pattern until you’ve used all the ingredients and completely filled the loaf pan (it will slightly surpass the brim, that’s good). And make sure to end with cheese.
  5. Set the lasagna on the sheet tray and get in the oven. Bake until the noodles are tender and the tomato sauce looks jammy, about 40 minutes. Let cool at room temperature for a half hour or so, then transfer to the fridge to chill completely. It can stay in there, covered with plastic, for several days.
  6. When you’re ready to eat, pull the lasagna loaf. Flip onto a cutting board. Slice into 1-inch thick slabs—estimate 1 to 2 per person.
  7. Combine the vegetable and olive oils in a wide skillet—equal parts of each, about 1/4-inch thickness. Set over medium-high heat. When the oil is very shimmery, carefully use your hand to add the lasagna slabs (don’t add too many at once, so you have room to flip them). They should sizzle. Fry for about 3 minutes, until deeply browned and starting to char, then use a spatula to gingerly flip. Fry for another 3 minutes.

See what other Food52ers are saying.

  • Jason Loucks
    Jason Loucks
  • Stacy Isabel
    Stacy Isabel
  • Emma Laperruque
    Emma Laperruque
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.

4 Reviews

Jason L. March 5, 2018
I assume you should chop the onion and fennel first?
Emma L. March 6, 2018
Yes—added—thanks for the catch, Jason!
Stacy I. March 2, 2018
this is genius! As a lover of the crispy bits, I can't believe I never thought to recrisp the lasagna in a skillet.
Emma L. March 4, 2018
Thank you!