About a year or so after my father sold his restaurant and retired, I decided to get back in the restaurant business part-time, mostly to earn some extra money. I got a job waiting tables at a restaurant called Biscotti in Ridgefield, CT where the chef, Silvia Bianco was doing some amazing things in the kitchen. One dish I remember fondly was her individual hand-rolled lasagnas, I always thought they were a great idea. Each night she would have a special one with different fillings. Biscotti is no longer around, but I was able to contact Chef Silvia and she graciously agreed to contribute a hand-rolled lasagna recipe.Chef Silvia began conducting cooking classes  in her restaurant kitchen in 1995. Today, she offers them in her home-based demonstration kitchen to private groups and some of America’s top corporations, including: GE, Unilever, MetLife, Nestle, Pepperidge Farm, The Gap, and many, many more. She is the author of Simply Sauté , the first in-depth book on sauté in the US; has cooked on stage at the Ridgefield Playhouse and at the James Beard House as well as the Today Show; and is among the panel of top culinary experts selected by The Atlantic Monthly to contribute critical evaluations and reviews.
Chef Silvia continues to grow a strong on-line presence through her web site: www.chefsilvia.com ; her monthly essays on food and life, “Notes From the Chef” which can be found on her site and includes recipes and tips. She can also be found on the critically acclaimed on-line food resource: www.food411.com  where she is resident chef and answers visitor questions though their “Ask Chef Silvia” feature.
Note: For a light meal use one piece of the lasagna per serving and combine with a fresh salad.