Frankie Celenza’s Authentic “Celebration Lasagna” Deserves Its Own Party

You heard it here first: Chef Frankie Celenza, host of Tastemade’s Struggle Meals, has gotten a new gig that you’re going to love — he’s narrating Tastemade’s delectable new show, Forking Delicious.

In this hilarious panel show, some of your favorite comedians and culinary creators will debate the 100 best dishes of all time, as voted on by Tastemade’s heavily opinionated audience. The first two episodes premiered on Tuesday, Feb. 25 — you can catch the convo on Tastemade+ or anywhere you stream TV for free.

Obviously, Forking Delicious has given Celenza much to celebrate. As a result, Celenza is sharing a dish with us that’s so special, he’s deemed it a “celebration lasagna.” What makes it so celebratory? To make the meal, you’ll cook every ingredient from scratch. Yes, including the lasagna sheets (no fancy pasta maker needed).

Is this dinner an absolute labor of love that will take up more time than your average weeknight meal? Yes — but the flavorful end results and bragging rights are worth the work. Think creamy ricotta filling, savory sausage tomato sauce, and lightly nutty bechamel layered together with fresh pasta. And hey, if you want to tune into a show while you cook, you already know the exact one to pick.

Celebration Lasagna

Ingredients

Sausage Tomato Sauce

• 2 tablespoons olive oil
• 1 onion
• 2 carrots
• 1 teaspoon kosher salt, divided
• ½ teaspoon red pepper flakes
• 1 pound bulk italian sausage
• 2 cloves garlic
• ½ cup dry white wine
• 28 ounces crushed tomatoes
• 2 tablespoons fresh oregano

Pasta Dough

• 3 ½ cups all-purpose flour, divided
• 5 large eggs
• 2 tablespoons olive oil
• ½ teaspoon salt

Ricotta Mixture

• 2 cups whole milk ricotta
• 2 cloves garlic
• 2 tablespoons fresh parsley
• 1 teaspoon salt
• 2 ounces parmesan cheese

Bechamel

• 4 tablespoons butter
• 4 tablespoons flour
• 3 cups milk
• 1 teaspoon salt
• ½ teaspoon freshly grated nutmeg
• 2 ounces parmesan cheese

Lasagna Assembly

• Sausage tomato sauce
• Pasta dough
• Ricotta mixture
• Bechamel
• 4 ounces mozzarella, shredded

Instructions

Sausage Tomato Sauce

1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Peel and finely chop the onion and carrot. Add to the pot. Sprinkle in 1/2 teaspoon salt, 1/4 teaspoon of pepper, and red pepper flakes, if using. Add in the sausage, breaking up any larger chunks.
2. Mince the garlic. Stir into the pot. Cook until the vegetables have softened, about 7 minutes, stirring occasionally with a wooden spoon.
3. Increase the heat to high. Add in the wine. Let the wine cook down while continuing to stir, about 2 minutes. Add in the tomatoes and remaining salt and pepper. Mince the oregano and stir into the pot.
4. Once the sauce comes to a gentle boil, reduce heat to low. Simmer for at least 30 minutes while you prepare the other ingredients, stirring occasionally. Season to taste with additional salt and pepper if desired.

Pasta Dough

1. Pour 3 cups of flour onto a clean, flat surface. Reserve the remaining 1/2 cup to the side. Form the flour into a mound with a deep crater in the middle.
2. Crack the eggs into a small bowl. Add in the oil and salt. Whisk briefly with a fork to combine. Pour the egg mixture into the flour crater. Mix with the fork, gradually drawing the flour in. Continue to draw flour into the center until the dough forms into a shaggy, cohesive mass.
3. Gather it into a ball, and knead it for about 10 minutes, until you can shape the dough into a smooth ball. Cover with plastic wrap and in the refrigerator for at least 15 minutes.
4. Lightly flour a large cutting board or other work surface. Unwrap the pasta dough and divide it in half. Roll out each piece into a long rectangular shape, about 1/16-inch thick. Dust periodically with remaining flour to prevent sticking as needed. You’re aiming to have two rectangular strips about the size of your baking dish. You can patch and trim the dough later to fit the dimensions of your baking pan.
5. Preheat the oven to 375°F. Spray a 9×13-inch baking pan with vegetable oil cooking spray. Set aside.

Ricotta Mixture

1. Place the ricotta in a small bowl. Shred the parmesan and mix 1/2 of it with the ricotta.
2. Mince the garlic and parsley and add it to the bowl, along with the salt. Stir to combine.

Bechamel

1. Melt the butter in a medium pot over medium heat. Add the flour and stir with a wooden spoon until smooth. Continue to cook until the mixture turns lightly golden, about 2 minutes.
2. Gradually add the milk into the butter-flour mixture, whisking constantly for 6–8 minutes. Once smooth and thick enough to coat the back of a wooden spoon, remove from heat. Add in the salt, grated nutmeg and parmesan. Stir to combine.

Lasagna Assembly

1. Ladle half of the tomato sauce into the prepared baking pan. Cover with the ricotta mixture. Pour half of the bechamel over the top.
2. Drape 1 sheet of pasta across the pan, trimming and patching if needed. Cover with the remaining tomato sauce.
3. Drape another pasta sheet, trimming and patching if needed and cover with the remaining bechamel. Shred the mozzarella and sprinkle across the top. Bake for 30–40 minutes, until the top is browned and bubbling. Let cool slightly before serving.
4. Chef’s tips: For desired browning on the top, broil for a couple minutes at the end of baking. The lasagna needs 5–10 minutes to rest before slicing; resist the urge to slice prematurely.

---

Recipe by Frankie Celenza, featured on Struggle Meals on Tastemade.