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Chef Harold Dieterle cooked up this crazy-sounding lasagna for Thanksgiving dinner one year, combining the same three meats used in the famous (or notorious, depending on your taste) turducken in a pasta sauce, then making lasagna with it. The sauce eats like a rich, slightly gamy Bolognese, with the ricotta providing smooth, creamy relief. 

Whats the only thing better than a cookbook by an awesome chef? A notebook by an awesome chef like Harold Dieterle. The Top Chef season 1 winner and chef-owner of popular NYC restaurants Kin Shop and Perilla just launched Harold Dieterles Kitchen Notebook, a collection of recipes influenced by Italian, Thai and German cuisine and weve never been more excited to see all three cultures in one delicious place. Here, he gives us his spin on classic lasagna.

I cooked up this crazy-sounding lasagna for Thanksgiving dinner one year, combining the same three meats used in the famous (or notorious, depending on your taste) turducken in a pasta sauce, then making lasagna with it. The sauce eats like a rich, slightly gamy Bolognese, with the ricotta providing smooth, creamy relief. Although it sounds revolutionary, other than the choice of meats, it’s actually a very traditional lasagna; I even use my grandmother’s method of “rinsing” the tomato cans into the sauce.

Reprinted with permission from Harold Dieterle’s Kitchen Notebook