Lay it on
Lasagne rosettes
on Angie restaurant in New York whips up a beautiful bake of lasagne rolls. “Our lasagne is made with fresh house-made pasta,” says the (an Italian fish sauce) and béchamel sauce. It’s all layered with mozzarella and 24-month-aged Parmigiano Reggiano and baked in a tomato sauce with dollops of fresh robiola cheese. We’re sold!
