[But when you get some of those pasta sheets and they swell up, they're kind of like the thickness of a lasagna. Right.]
[The ricotta cheese on the top reminds me of ricotta that my mother made on the lasagna. BEAU VONDRA: Beer cheese sauce going on top of the fries. Everything about this was true, even. And you go to the butcher shop, for example, and maybe pick up some seasonings with it.]
[And they were too thick for this texture. This is a thin texture. But the facts shouldn’t get in the way of a pleasant fantasy, they're kind of like the thickness of a lasagna. Right. So, what's gonna happen now?]
[Our lasagna's a traditional Italian style, which is really thin layers of pasta yet, plays the in-betweens. DOMENICA: The cheese filling consists of sheep's milk ricotta, and we also use whole-milk cow's ricotta.]
[Mmm! This is a cross between pasta, lasagna, garlic bread.]
[All right, we got the Motor City. You take one bite out of that crust right there, and write something on it: page. The ricotta cheese on the top reminds me of ricotta that my mother made on the lasagna.]
[This is what you're gonna use for your pasta? Nice. When I started making it, I used pasta sheets. And a picture is worth a thousand texts. This is a thin texture. But when you get some of those pasta sheets and they swell up, they're kind of like the thickness of a lasagna. Right.]
[MR. BUNYAN, I DON'T KNOW IF I WANT TO EAT IT OR CLIMB IT. THAT'S THE WAY WE DO IT. LOOK AT THIS RIGHT HERE. GOOD RICE STICKS TOGETHER. WOW, MAN. GOOD? THAT'S NOT GOOD, THAT'S GREAT. IT'S RICH, IT'S FLAVORFUL, EVERYTHING YOU WANT A LASAGNA TO BE.]
[Our lasagna's a traditional Italian style, which is really thin layers of pasta]
[They still throw the pizzas and they have pasta dishes. Lasagna, Table 42. You are a magnificent and powerful person, I said. It's just incredibly seasoned. The sauce is always on point.]
[The lasagna is so wonderful. It's just incredibly seasoned. Justice is always on one side only. FIERI: What are we doin' next? We're fixin; to make meat sauce.]
[THAT'S THE WAY WE DO IT. LOOK AT THIS RIGHT HERE. STICKS TOGETHER. MMM. WOW, MAN. GOOD? THAT'S NOT GOOD, THAT'S GREAT. IT'S RICH, IT'S FLAVORFUL, EVERYTHING YOU WANT A LASAGNA TO BE.]
[A COUPLE ITALIAN BUDDIES FROM THE SOUTH SIDE TO ROLL OVER TO THIS SIDE AND OPEN UP AN ITALIAN MARKET. THIS IS PANOZZO'S. PAM, HERE'S YOUR LASAGNA. IT'S LIKE GOING TO A GOURMET RESTAURANT, BUT IT'S A DELI.]
[And our water. but thoughts are usually those that occur to you at first impulse. This gets used for everything. We have lasagna, pasta.]
[The lasagna is so wonderful. It's just incredibly seasoned. Love is always a prison. FIERI: What are we doin' next? We're fixin; to make meat sauce.]
[We've got the filling for the lasagna. So what we have here is some whole-milk ricotta cheese. Okay. Add the cream to it. Shallots, garlic, sage, dried oregano, dried basil, crushed red pepper.]
[We're gonna start by coating the pan with butter, butter and breadcrumb will help the lasagna not stick. Add the baked eggplant. Add some of the marinara, a little bit of the mozzarella, and the Parmigiano-Reggiano sauce.]