I found it. The ultimate towering stack of fresh pasta, rich meat sauce, and creamy goodness. If you think your local spot makes a good lasagna, stop what you are doing right now. I took a ride over to the Flatiron District in New York City to visit Mark’s Off Madison. This place serves up an absolute game changer.

The Art of the Layer

It all starts with the house made pasta sheets. They boil these fresh, giant sheets of pasta before dunking them straight into a freezing ice bath. They fold them with precision and prep a heavily buttered baking pan. Then, the real layering marathon begins.

[Buttered Baking Pan] ➔ [Fresh Pasta Sheets] ➔ [Piping Hot Bolognese Ragù] │ ▼ [Ton of Parmesan Cheese] ➔ [Creamy Béchamel Sauce] ➔ [Repeat Layers]

They spread a massive ladle of piping hot bolognese ragù over the pasta. Next comes a generous drizzle of their rich, velvety béchamel sauce and a heavy dusting of parmesan cheese. Another sheet of pasta goes on top. More ragù. More béchamel. More parmesan. They repeat this exact process over and over until the pan is layered all the way to the very top. The result? Incredible.

The Final Bake

Once the tray is fully stacked, they fold the edges of the pasta over, cover it tightly in foil, and slide it into the oven. After baking and cooling down, they slice it into perfect, uniform squares. Look at those layers.

But they do not stop there. To serve, they place a single massive slice into a pan filled with vibrant tomato sauce, drench it in heavy cream, bury it under a mountain of parmesan, and pop it back into the oven to get bubbly. Absolutely unreal.

Pro Tip: They plate the lasagna with all that leftover pan sauce poured right on top. They finish it with even more parmesan, fresh chives, and a gorgeous green circle of herb sauce. Every single forkful is completely drenched and packed with rich flavor.

Who is hungry? You need to get to Mark’s Off Madison and try the “Lasagna Della Nonna” immediately.

Are you cutting right into the middle of this giant slice, or do you tackle it layer by layer?