I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to. Sometimes this is hard to do, but other times it seems to come naturally. Finding culinary inspiration in Merrill’s lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation. “How about something layered, because of all the vocal and instrument layering in the music?” From there we worked together to come up with this deep, colorful, and multi-flavored lasagna version of a timpano. If you are using words like deep, colorful, and multi-flavored to describe something inspired by tUnE-yArDs, you already know you got it right!
Start building the noodle timpano crust
Start by making a lasagna crust. This is actually the hardest part of the recipe. Believe it or not, my sister and I had this thing in the oven in less than 45 minutes(Including making all 3 sauces from scratch). During this portion of making it though, I was getting really worried. Some naysayers in the room didn’t help.
Just spray the bowl first with some nonstick, then start with the first noodle, and keep adding noodles slightly offset as you go around the bowl.
Then start layering the lasagna
Finally got the lasagna timpano crust together! I wanted this to be epic like other timpanos with tons of different flavors layered in. I started with alfredo and salami.
After 3 alfredo layers, I switched to pesto. Lots of cheese and noodles in between every layer.
Tomato sauce is last with plenty of ricotta on this layer. It’s the more traditional lasagna -ish layer of this timpano.
Seal and bake the lasagna timpano
It’s important to press things down as you go to make sure this lasagna timpano is tight. Then when you get to the top, brush a little alfredo sauce everywhere, using it as glue to seal it up.
Flip the lasagna timpano
After the lasagna timpano bakes about an hour, we get to the moment of truth. Flipping it! The flip is always a scary moment. Will it stick? Will it fall apart?
My worries were unfounded, because it came out great!
A thing of beauty!
Slice and serve the lasagna timpano
Gently slice the first wedge out of this thing and start serving it up with a little extra sauce.
I kept it somewhat dry when building it so it holds it’s shape after cooking. Save some sauce to serve on the side but it honestly didn’t really even need it!
I still can’t believe how great this came out and how awesome it actually tasted!
Twists on this recipe
I think you should make this lasagna timpano recipe your own! What I mean by that, is layer it up with your favorite things! Want a layer of chicken parm? Why not? Want to swap out your favorite sauce for one of these? Do it! Want to use store bought everything? Sure!
The tUnE-yArDs show was amazing! We were all super impressed, even after watching many live videos of her and knowing what to expect. If you’ve never heard of tUnE-yArDs, and you are wondering what to think of all this weird capitalization, watch these videos and you might understand a little better. The first one is the awesome music video for “Bizness”
Need more timpano? I have made a more traditional timpano before!
- 2 cups pesto
- 2 cups tomato sauce plus extra for serving
- 2 cups alfredo sauce
- 2 pounds lasagna noodles
- 1/4 pound salami
- 8 oz mozzarella
- 4 oz parm
- 4 oz provolone
- 4 oz ricotta
- Lasagna timpano starts with a basic pesto, meaty tomato sauce, and alfredo. After you have made (or bought) those 3 things, you cook the lasagna (try and undercook it a bit) and start building the thing.
- Use a heavy oven safe bowl and spray it down first. The toughest part is building the crust, but after you have that, it's easy to make the layers. See photos above for how to start the crust layers, but basically start with one noodle that goes from the center bottom of the bowl and continue to add more noodles layering them and overlapping about half the noodle as you go around the bowl.
- Mine started with 3 alfredo layers (2 of which included salami), 2 pesto layers, a cheese layer(mozz, prov, and parm), 3 red sauce layers (2 of which included ricotta), and a top layer of alfredo, with extra cheese randomly in various other layers. Keep everything on the dry side so it doesn't fall apart when you flip it, but reserve some red sauce to serve on the side after you cut it up.
- Bake at 350 for about an hour and 15 minutes, and let it sit for AT LEAST 20 minutes before flipping and cutting.