Lasagna

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The classic Italian dish of Lasagna has been evolving since the Middle Ages. History suggests that it was first created in Naples and is now a popular dish for holidays and special occasions (like a weekend?) throughout Italy. The word lasagna is likely Greek in origin, laganon (a flat noodle) or lasanon (cooking dish), which later became lasanum, a word that the ancient Romans used for a cooking vessel. Eventually the dish itself was named for the dish in which it was cooked.

The most popular variety of lasagna is from the northern area of Emilia Romagna, which uses spinach egg noodles, bechamel sauce and bolognese ragu. Southern Italians don’t use egg noodles and traditionally layer their lasagna with local sausage, meatballs, hard-boiled eggs, ricotta and mozzarella. The secret to great lasagna is, of course, using quality ingredients. More importantly is to always undercook the lasagna noodles before assembling, so they don’t become mushy when your lasagna is removed from the oven.

The included recipe card and the link to the YouTube video with Chef Cory will make sure that your lasagna comes out of the oven perfectly.

This weekend’s M’tucci’s @ Home Prep Kitchen kit is a Vegetarian Pasta with Spinach & Mushrooms, Roasted Marinara and five Italian cheeses. I have never been a big fan of bechamel sauce and I love the cheesy consistency as opposed to the creamy lasagna. We’ve had numerous requests for a vegetarian meal, so here it is. It also comes with Fresh Asparagus Salad (tomatoes, roasted red bell pepper and a lemon thyme vinaigrette) and four Mocha Cookies for $45. This will make four generous servings.

At all M’tucci’s locations, we are doing this:

And are looking forward to the day when we can do this:

Masks are required for all guests to enter our restaurants, but may be removed when you are seated at your table. We are so happy to have seen so many of you during our first week of open dining rooms and patios, and hope that you’ll arrive with your mask and your appetites. We’ve created proper distancing on our patios and in our dining rooms. Welcome back!

Weekend Specials

M’tucci’s Italian

Pan-Seared Barramundi, Creamy Mashed Potatoes, Grilled Asparagus, Sautéed Arugula, Lemon Cream Sauce $25

Sunday Only: Full Rack of Baby Back Ribs, Salt Water Potatoes, Sautéed Spinach and House BBQ Sauce for $27

M’tucci’s Moderno

Pan-Seared Swordfish with Sautéed Arugula, Garlic Mashed Potatoes, Roasted Artichokes, Caper Lemon Butter Sauce with Smoked Prosciutto Powder $25

24 oz Hand-Cut Porterhouse with Crispy Salt Water Potatoes, Grilled Asparagus, Italian Salsa Verde $33

Sunday Only: House Made Lasagna with Herbed Ricotta, Five Pork Bolognese and Roasted Tomato Marinara. Single portion for $16 (it’s large) and a double portion with a salad for $30.

M’tucci’s Twenty-Five

Pan-Seared Ono, Smoked Prosciutto Powder, Garlic Mashed Potatoes, Grilled Escarole $24

Thanks for reading, thanks for wearing a mask when you arrive and thanks for your support. See you next week. Ciao!