Best Lasagna: Viale dei Romani

It’s an elaborate and time- /labor-intensive, three-day process from start to finish, and no wonder that chef Casey Lane’s pasta alla piastra with Bolognese sauce sells out most nights at Viale dei Romani in West Hollywood.

The 100-layer lasagna is made in the traditional Emilia-Romagna style, with layered sheets of pasta in between sauce, which makes for a lasagna that is not overly heavy or cheesy. It is the perfect layered baked pasta served with an eight-hour Bolognese made of veal (braised in milk with light tomato) and pork.

As for the “100 layers,” the dish is made with 50 sheets of pasta and 50 layers of Bolognese, and then baked. To finish the dish, Lane uses a piastra (hot sheet of metal) to sear the lasagna sheet, so it’s caramelized and crispy on top, and then serves the lasagna over a simple tomato jus. – Christine Clark

623 N. La Peer Drive, West Hollywood; (310) 691-1600,

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