Check out the new, mobile-friendly!

Simply Spring

An easy Italian-style dinner to enjoy with some of this season's best value wines
Harvey Steiman
Issue: May 31, 2002

To most Americans, "lasagne" means a heavy-textured, baked dish laden with sausage and cheese. To Italians, it's a lot more varied than that. Lasagne are flat, wide strips of pasta convenient for separating layers of ingredients—not to pack them down into something resembling a casserole but to make them lighter.

For the full article, check out the new issue of Wine Spectator, on newsstands May 31, 2002.

To continue reading this page, become a member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!

Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of


= members only

Keep me logged in      Forgot Password?

Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash | New! Unfiltered

» View samples
» Or sign up now!
» Manage my newsletter preferences


The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories