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Lasagna Project PDX

Gourmet, made-from-scratch lasagnas created from Portland chef Thomas Boyce.

Enjoy gourmet lasagna created with made-from-scratch ingredients by Portland chef Thomas Boyce during Zupan’s Ciao Italia Month in March.

What started as a pandemic project when his regular 9-5 job in the hospitality industry shut down has grown and expanded into a full-scale business currently based on Instagram. Zupan’s is excited to feature 2 Lasagna Project lasagnas this month during Ciao Italia – Calabrese and Winter Greens. Lasagnas are available in our deli grab & go and are ready to heat and eat to enjoy a delicious meal at home.

Thomas Boyce has an impressive culinary background having spent 15 years working at Wolfgang Puck’s Spago in Los Angeles. He then came to Portland and took over the kitchen at Bluehour. He also worked with Andy Ricker to expand Pok Pok into Los Angeles and most recently worked in catering at Nike’s Beaverton headquarters. Lasagna Project PDX originally started in 2020 with Boyce creating lasagna at home out of his own kitchen. An increase in business has now moved operations into the KitchenCru space in downtown Portland.

Each lasagna features handmade ingredients from the fresh rolled-out lasagna sheets to the homemade sauce, simmered for hours for a delicious homemade flavor.

Reheating Instructions

FROM DEFROSTED
– Bake lasagna uncovered at 375° for 50-65 minutes. It should puff up a bit when it’s done baking.
– Broil on low for 5-10 minutes or until the top begins to brown. If you’re like chef Thomas Boyce, you wait for the edges to get really dark.
– Let rest 5 minutes before serving. Enjoy!

FROM FROZEN
– Bake lasagna uncovered at 375° for 75-90 minutes. It should puff up a bit when it’s done baking.
– Broil on low for 5-10 minutes or until the top begins to brown. If you’re like chef Thomas Boyce, you wait for the edges to get really dark.
– Let rest 5 minutes before serving. Enjoy!

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