Lasagna Timpano

Lasagna Timpano

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.

creating the noodle crust

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.

start with the alfredo layers

After 3 alfredo layers, I switched to pesto. Lots of cheese and noodles in between every layer.

then the pesto layers

Tomato sauce is last with plenty of ricotta on this layer. It’s the more traditional lasagna -ish layer of this timpano.

the last layer of the lasagna timpano is the tomato sauce layer

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.

seal up the lasagna timpano

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?

flipping the lasagna timpano

My worries were unfounded, because it came out great!

unveiling the lasagna timpano

A thing of beauty!

the lasagna timpano

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!

slicing the lasagna timpano

I still can’t believe how great this came out and how awesome it actually tasted!

beautiful cross section of the lasagna timpano

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!

serving the lasagna timpano

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!

Lasagna Timpano
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5 from 1 vote

Lasagna Timpano

A big lasagna cake with layers of pesto, alfredo, and tomato sauce, and lots of cheese
Prep Time45 minutes
Cook Time1 hour 15 minutes
Total Time2 hours
Course: Main Course
Cuisine: American, Italian
Servings: 10 people
Calories: 848kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 848kcal | Carbohydrates: 78g | Protein: 32g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 85mg | Sodium: 1707mg | Potassium: 446mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1604IU | Vitamin C: 3mg | Calcium: 465mg | Iron: 2mg

131 Comments

  1. I first learned about timpano from “Big Night.” Apparently they used a Tucci family recipe for the movie. Yours is absolutely gorgeous; and you make it look so easy!

  2. That is gorgeous! I love the music theme you’ve got going lately. As for this dish, I love the little crunchy bits on the edge of a lasagna, so this would be right up my alley. I would need to serve this on top of a little bit of sauce though, just for the looks of not putting it on a bare plate. Going to try this at home…

  3. That is gorgeous. I love the crunchy bits on the edges of a lasagna, so this would be right up my alley. I also love the food theme you have going lately. I’m going to try this at home, but I’m going to serve it on the top of a little dollop of sauce, not the bare plate. Just for looks. My recent post: http://ourwaytoeat.com/2011/05/24/gates-b-b-q-kbabs/

  4. Oh, and by food theme, I meant that your food has a music theme. Always good to proofread, eh?

  5. This looks amazing! I have never seen or tried this before. The Italian places in my area just sells all the basic pasta stuff and it’s nice to see something new. I definitely cannot wait to try this.
    Oh and on another note, I LOVE the name of your website. Very funny LOL!

  6. It looks Magical. Initially i thought its too muh of Pasta, then when i saw the layers it was amazing.. My mouth is simply watering… A job well done 🙂

  7. Fantastic recipe! It looks amazing, can’t wait to try it. I am a little afraid of “the flip” so I think I will use a springform pan to ensure flip success!!
    Thank you thank you!

  8. thank you thank you SO much for introducing me to this amazing artist! I became a fan instantly, oh and by the way the food looks amazing too. But the music is what I really connected to 🙂

  9. I’m so glad I came across your blog today. I have a lot of catching up to do. 🙂 Your timpano recipes really caught my eye. I’ve always wanted to make one but I never seem to remember to. This was a great reminder. I featured this post over at my blog today. Thank you so much for the recipe 🙂

  10. I’m making this dish as we speak! I decided against the salami (just cause i don’t particularly care for it) but everything else is layered and in the over as i write this! I think it will be fantastic!!!

  11. There is now officially a funny story to go along with this dish. I had just taken the dish out of the oven to settle for 20minutes when the power in my neighborhood went out! lmao Thankfully it was done and the flip went without any issues. My brothers loved it, (which isn’t an easy thing to accomplish) and I will definitely be making this again, perhaps next time WITH the salami. Thanks a bunch for this interesting dinner. It’s going in my cook book as “Lasagna-Timpano’ ;P Can’t wait to try some of your other recipes.

  12. I just put it in the oven right now! 😀 except I didn’t have a bowl but a squarish deep dish 😮 I don’t think I’ll risk flopping it out of there 😮 haha I will master this technique!

  13. holy crap i have been blown away twice! first of all, love the blog, like a lot! and also tUnE yArDs…i fell out of my chair, brilliance all around!

  14. so this recipe is a lot easier to make with your own pasta dough rather than trying to patch together lasagna noodles. Also the hard boiled eggs is what really makes the timpano totally awesome. sorry to be a naysayer.

  15. You’ve introduced me to new music and new cuisine, both of which seem delightful. You win all of the points! And I love your hobby of pairing good food and good music as a regular activity. All of the points. All of them. Seriously. 🙂 I’d love to learn of some of your other culinary-concert-combos. I just stumbled upon this page, but I think I may just have to peruse the rest of your site. Top notch, good sir. 😉

  16. Made this last night with my roommates and we had a great time making it and an even better time eating it. We’re a mostly veg household so we got creative with the layers – zucchini/garlic/onion – fire roasted tomatoes/pesto – butternut squash/pumpkin/gouda – broccoli/ricotta. We went with an alfredo sauce and used a lot of different cheeses in each of the layers. The hardest part is definitely layering the initial noodles, it was a two person job. Overall, it was delicious! Thanks for the inspiration, I’ll definitely make again.

  17. My family and I all loved this – a little salty with the salami, might be better to use browned italian bulk instead of dry salami. The noodle crust was a booger but got it to work perfect – cooked for about 45 minutes at 400 degrees in a 3QT. Great recipe – THANK YOU!

  18. Wooooooooow! Thanks to the amazingness that is stumble upon, I came across your site and this recipie. Lemme tell ya… I’m ginormously pregnant (36 weeks to be exact) and just forwarded this to my husband in a frantic email about how we MUST make this for dinner tonight. His reply back? “Dude, calm down.” I CAN’T! I’m caught in a tizzy and all I want to do is leave work and make this right now. I will from here on out be a follower of your blog as you are now my newest pregnancy craving.

  19. Also found your blog today through Stumble… I’ve been flirting with the idea of making timpano for a looong time, most versions I’ve seen are boring in comparison to this one you made
    loved the different colors and layers, great job!
    Now, obviously the calories are compressed in the timpano-shape and reduced to what? Next to nothing, right? 😉

  20. I normally can’t stand anything remotely related to pasta, but holy crap that looks delicious. And dude, great band, too! Cool how you based it off the music- you’re a natural artist working with the best medium! Neat stuff!

  21. Ok, so I’ve been asked by my college-freshman daughter to make this while she’s home for turkey day. She stumbled upon the recipe and in what was clearly a munch moment, forwarded the link to me. Been comparing Mario’s and ” Big Night”s… Questions: won’t the noodles burn without something other than olive oil to coat the dish?
    I’ve got a 3 qt. Stainless steel bowl, actually a kitchen-aid mixer bowl. I just don’t see how this thing won’t burn on the outside…is there a better vessel? What about a dutch oven, like a le creuset?

  22. This satisfies my need to want to make something very time consuming and visually appealing. Thanks for the inspiration!

  23. What a disgusting name for a food blog. Horrible. Makes me cringe everyime I stumble it… time to thumbs down.

  24. Hey Jackson, I’m sure your 1 thumbs down will totally offset the thousands of fans that the Beard man has…

  25. This is such a cool looking presentation. I hope you believe that imitation is the highest form of flattery because I am going to try and copy this.

  26. Sick song saw these guys at bonnaroo they were super fun show….but talk about acid tripping Video!!!!wow!!!!

  27. I made this, but as a normal lasagne- still as tasty, but not as good looking- thanks! (I listened to the music at the same time- my boyfriend thought I was mad!)

  28. Depuis que j’ai découvert cette recette ce matin, je ne peux arrêter d’y penser ! À ce soir Lasagna Timpano !!! Since I found this recipe this morning I can’t stop to think about. Lol ! See you tonight Lasagna Timpano !!! Avec Vino ce sera excellent !

  29. I made this last night and it was a hit!!! It didn’t stay together well after I cut into, but I didn’t care. Tasted so good!

  30. I’ve had this bookmarked for awhile now and I’m finally making it today.
    I don’t have a bowl quite that size, so I’m going to be baking it in my Pampered Chef giant measuring cup (which their recipes also use for half a football shaped cake), so it should be a bit on the tall side. We’ll see. I’m pretty excited, as is my 9 year old, who will be assisting me.
    Thanks for the great inspiration!
    One of my friends posted a link to a timpano recipe, and it looked a bit much for me, but, a neat concept, so I searched for similar recipes without all of the dough and heartburn and ran across yours and knew it was something my family should love.

  31. Okay, the verdict… you’re right, placing the pasta in the pan was difficult with only one set of hands.
    And, I guess I put too much sauce in, and didn’t leave it to cool long enough upside-down, because it collapsed, lol.
    That was my biggest one, I made a couple more in loaf pans and they turned out much better, but, none of them quite as lovely as the above.
    I think I will try this again in the future, though. The family was a big fan of all of the flavors inside it, much more going on than my usual lasagna.

  32. This is very impressive. I am thinking of making this at the weekend but I might be changing some of the fillings on each layer, or maybe making a meaty counterpart of this by stuffing different sausages in them.

  33. O.k., this puts my now ordinary lasagna to shame. Not only does it look cool but with those ingredients, how can you go wrong? Nicely illustrated with the photos.

  34. I seldom comment, however i did a few searching and wound up
    here LaSaGnA TiMpAnO – The Food in my Beard.
    And I actually do have 2 questions for you if it’s allright.
    Is it just me or does it seem like some of the comments come across like they are left by
    brain dead people? 😛 And, if you are writing on other online social sites, I would like to keep up with
    anything new you have to post. Could you list of every one of your community pages like your linkedin profile, Facebook page or twitter feed?

  35. Please edit the recipe to include instructions for it to be covered with a lid or foil or something. I learned the hard way that following this recipe with blind trust will result in the top being rock-hard, like, burnt to a crisp. Rookie mistake on my part, I know, but recipes should be detailed enough that even the amateurs can somewhat succeed.

  36. 5 stars
    I made this some years ago and plan to make it again tomorrow. It was delicious! There was no issue with not covering the top when I made it.

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