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Named for the town from which it hails (Amatrice in central Italy), this sauce typically combines pancetta with tomatoes. Imported San Marzano tomatoes were used to test this recipe. Use cured bacon to allow the tomatoes and heat to star, or add a smoky note with smoked bacon. It's best to cook pasta sheets one at a time. Then build the individual lasagna portions, and bake them all together. Don't worry if the pasta tears as you build each dish—just patch it together and continue assembling.

Recipe by Cooking Light April 2008


Credit: Becky Luigart-Stayner; Styling: Francine Degni, Jan Gautro

Recipe Summary

6 servings (serving size: 1 lasagna)


Ingredient Checklist


Instructions Checklist
  • To prepare pasta, lightly spoon flours into dry measuring cups; level with a knife. Combine flours in a food processor; process 30 seconds. Combine 1/3 cup water, 2 tablespoons oil, and eggs in a bowl, stirring well with a whisk. With processor running, slowly pour water mixture through food chute, processing just until dough forms a ball. Turn dough out onto a lightly floured surface; knead lightly 5 times. Shape dough into a disk. Dust dough lightly with flour; wrap in plastic wrap. Let stand 30 minutes.

  • Divide dough into 6 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), press dough portion into a flat narrow rectangle. Roll the dough into a 20 x 4–inch rectangle, dusting with flour, if necessary (turning dough over occasionally and dusting surface with flour). Lay pasta sheet flat; cover. Repeat procedure with remaining dough portions to form 6 sheets.

  • To prepare sauce, cook bacon in a large nonstick skillet over medium heat until crisp. Add onion, 1 tablespoon oil, and garlic to drippings in pan; sauté 5 minutes or until browned, stirring frequently. Add 1/2 cup water and tomatoes; bring to a boil. Stir in 1/2 teaspoon salt and pepper. Reduce heat, and simmer 20 minutes or until slightly thick, stirring occasionally.

  • Bring 6 quarts water and 1 tablespoon salt to a boil. Slowly lower 1 pasta sheet into boiling water; cook 1 1/2 minutes or until done. Carefully remove pasta from water with a slotted spoon; lay pasta flat on a jelly-roll pan covered with a damp towel; cover. Repeat procedure with remaining pasta sheets.

  • Preheat oven to 350°.

  • Place 1 pasta sheet on each of 6 individual baking dishes lightly coated with cooking spray; spoon 1 tablespoon sauce over each serving. Fold noodle over sauce. Repeat procedure 5 times, ending with sauce. Top each serving with 4 teaspoons mozzarella and 1 tablespoon Parmigiano-Reggiano. Cover each baking dish with foil coated with cooking spray. Bake at 350° for 10 minutes or until cheese melts and pasta is thoroughly heated.

Nutrition Facts

342 calories; calories from fat 31%; fat 11.9g; saturated fat 3.5g; mono fat 5.3g; poly fat 1.3g; protein 13.3g; carbohydrates 44.8g; fiber 4.9g; cholesterol 63mg; iron 2.2mg; sodium 819mg; calcium 173mg.