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100 layers? Breaded and deep-fried? Load up the lasagna

It's gooey, it's starchy and loaded with sauce. What's not to love about lasagna?

The combination of cheese, layers of pasta and rich, hearty ragu is what makes this dish a comfort food favourite. But there's a fine line between glorious and gluttonous. And then, sometimes, there's just plain gross.

We rounded up a few notables:

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  • The lasagna served at New York's Del Posto restaurant, co-owned by none other than the ambassador of hedonistic dining Mario Batali, is composed of a whopping 100 layers. Del Posto's chef Mark Ladner tells Slash Food it takes three separate departments to create the dish - one to make the ragu, one to make the paper-thin pasta sheets, and another to actually build the towering casserole.

  • It probably comes as no surprise that Food Network host Paula Deen, the queen of heart-clogging cuisine, has a recipe for deep-fried lasagna. Hers involves breading and deep-frying squares of her regular "Lady and Sons Lasagna," which is filled with cottage cheese, Gruyere cheese, Swiss cheese, cheddar, cream cheese and mozzarella.
  • The Deep Fried Lasagna Frittata at U.S. chain Olive Garden made the folks at the Center for Science in the Public Interest balk earlier this year. The food safety and nutrition group added the 1,000-calorie starter to its "food porn" list this fall, calling it "a killer app." The parmesan-breaded pieces are served with alfredo sauce and topped with more cheese.
  • British supermarket chain Tesco rolled out its lasagna sandwich early this summer. Nicknamed the "lasandwich," it consists of ground beef, tomato sauce and layers of pasta glued together with a "creamy cheddar, ricotta and mayonnaise dressing" between two slices of white bread, the Guardian newspaper says.

How do you like your lasagna?

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About the Author

Wency Leung is a general assignment reporter for the Life section. Before joining The Globe in early 2010, she has worked as a reporter in Vancouver, Prague, and Phnom Penh. More

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