Lasagna
Layering at its finest
New Yorkers are known for walking fast. The palpable sense of urgency can be felt in seconds as honks from impatient drivers compete with the sound of Oxford shoes shuffling on the pavement, weaving in and out of human traffic. There is always somewhere to be and never enough time allotted to getting there.
We can all take a nod from nature and learn to slow down.
"Nature does not hurry, yet everything is accomplished." - Lao Tzu
Each element of the natural world transitions into the next, creating a pattern of decay and rebirth. This eternal cycle of renewal is a testament to the interconnectedness of all living things. Composting is a fascinating process that perfectly exemplifies this regeneration and the “lasagna method” leverages the power of layering, much like the Italian dish we all know and love.
Lasagna composting (also called sheet mulching) is a method of composting that involves converting layers of organic materials into nutrient-rich soil. The structure begins with a base layer of newspaper of cardboard. After adding water on top to encourage decomposition, “green” nitrogen and “brown” carbon layers alternate to build the bed and the process ends with a carbon-rich top layer. Green layers are composed of weeds or food scraps, anything from vegetable peels to apple cores or leftovers are fair game. Brown layers should be thicker than the green layers and are can be made up of leaves, straw, wood chips or newspaper. This lasagna method mimics the natural decomposition process to produce a dark, rich compost all while recycling organic waste. It can take six months to a year for this transition to be complete and many use this technique in early fall so the compost is ready to use come spring.
We are accustomed to seeking instant gratification, whether it be through shopping, eating or social media scrolling. I am guilty of multi-tasking and taking shortcuts, feeling like there isn’t enough time in the day. I am also guilty of impatience; willing my hair to grow faster, my computer to stop loading and my job search to bear fruit. Mother Nature knows these things take time. Good things are worth waiting for.
Speaking of good things, the inspiration for this post comes from the two sheet lasagne verde at Rolo’s. I had the pleasure of dining at Jeremy Allen White’s go-to neighborhood restaurant last weekend and I must say the trek to Ridgewood was well worth it.
Much like the compost method, this lasagna had thin green layers and a thick brown layer: beef bolognese and béchamel sauce sandwiched between two sheets of spinach pasta dough, crisped up in the oven and topped with parmesan and nutmeg.
Other highlights included the calabrian chili butter polenta bread, cheesy potato croquettes, wagyu skirt steak with green garlic butter, the double cheeseburger, crispy potatoes and the hazelnut chocolate mousse. So basically everything on the menu.
There wasn’t an individual standout dish but it was all incredible. I hadn’t eaten lasagna in months and was reminded of #1 how delicious it was and #2 how I’ve been meaning to challenge myself to make it at home. When I showed my coworker the photos from dinner, she took the opportunity to once again rave about her favorite Italian restaurant Don Angie. She recommends walking in early on a Friday evening and splitting the two person lasagna.
Anyone want to join me?
With love,
Emma