Sagne Chine (Calabrian Lasagne).

Video Description

Follow along to see how to make Sagne Chine, our Calabrian Lasagne. This is a neat pasta-wrapped “package” that doesn’t reveal its delectable contents until it is sliced. It is definetly a labor of love and not something made routinely. This dish is made more or less the same way throughout Calabria, some families will add sopressata in between the layers. You can also make this dish with rigatoni, in that case we call it Pasta China or Pasta al Forno. See Sagne Chine IG highlights to see how I made the sauce and the previous video where I demo our pork meatballs for the tiny meatballs that go into this layered pasta dish. You can assemble and refrigerate the lasagna several hours before baking, or up to a day ahead. The detailed recipe is in my cookbook, My Calabria page 77.