This unorthodox panino—you work in reverse, griddling the bread first, then layering it with prosciutto, Fontina, and arugula before baking—results in a warm, gooey flatbread with a crunchy...

No-boil lasagne noodles are a lifesaver: They can turn what’s often perceived as a party dish into a practical weeknight supper.

In this wickedly good interpretation, food editor Melissa Roberts combines Italian and Italian-American traditions.

If you’re looking for a lasagne that can play the lead as a vegetarian main dish or a supporting role to a meaty roast, this is it.

The flavor of beef, the binding qualities of veal, and the succulence of pork sausage combine to make this meat lasagne wonderfully light and juicy.

Turkey soup may be the end of the line for turkey leftovers, but it doesn’t have to be boring and predictable.

What happens when you take the tomato sauce out of a lasagne? The delicacy of the noodles and cheese really comes through.

For this sophisticated cake, which will thrill any fan of bittersweet chocolate, Ferrigno took inspiration from a favorite Perugian café called Bar Sandri.

Sure, it’s great in lasagne, but ricotta realizes its true potential in all kinds of pasta, such as this gnocchi.

Gina Marie Miraglia Eriquez got the idea of using egg fettuccine in place of lasagne noodles in this lasagne from Mary Ann Castaldi.