To try and decide each week where and what to eat around the basin can be a challenge – there are so many amazing choices. In this feature we’ll dive into dishes that will surely satisfy those hunger pangs and leave you wondering where to go next.

I had heard great things about this week’s feature many times before trying it. But much like a movie getting a lot of hype before seeing it, I didn’t want to let that anticipation carry into specific expectations that weren’t going to be met. But, now after having it, I can honestly say that the positive talk around this dish is absolutely justified.

You may think 20 layers sounds like a lot, but the restaurant originally was shooting for 100, so 20 sounds way more approachable in comparison. The key to the layers is the ultra-fine sheets of fresh pasta that are blanched first before starting the construction. The other layers consist of a bechamel sauce, and a ragu featuring pork, veal, prosciutto, and pancetta with the final topping layer of focaccia breadcrumbs for added texture.

If you’re wondering where the cheese is at, it’s mainly melted into the bechamel (with a little inside the layers for added flavor). Sharp white cheddar and mozzarella are blended for a velvety smooth texture that helps punctuate the saltiness of the meats.

Sure, there is also plenty of garlic, Parmesan, basil, onions, and other spices throughout, but for this dish, it’s all about the taste and how each bite seemingly melts in your mouth. And if you’re lucky enough, because these are cooked in large pans, you might get a piece that has lasagna’s signature crispy edges (my favorite).

If you’ve never had lasagna made with fresh pasta, then you are truly missing out. My guess is after you try this, you will likely not want it any other way – at least that’s how it was for me.

Bruschetta is located at 290 Kingsbury Grade Rd #22 in Stateline. For menu and more information visit them online at bruschettatahoe.com or via phone at 775-580-7037.