Lasagna is something most people enjoy or make on a regular basis. The basics are layers of pasta, sauce and fillers. There are a million different types: white sauce, traditional with tomato sauce, meat, spinach, veggie, fancy or simple, you name it. I made one recently with no-bake noodles (a time and sanity saver), plain old tomato sauce, mushrooms, spinach, beef and green peppers. It was simple and delsih. I did use cheese (because I'm a cheese addict) and alternated between mozza and ricotta. I love ricotta in lasagna and tend to use it whenever I make the dish.
The thing I really love about lasagna, no matter the variety, is that it's great for so many occasions. You can bring it to a pot-luck, have it at a dinner party, leftovers are great, and you can make a big batch and freeze portions for use at another time. I made two lasagnas this time around: one for now and one for freezing for work lunches. It's an easy and economical solution to the morning rush! Just grab a container out of the fridge and away you go.
ps. I just want to mention I love the lighting in my new kitchen. It's helping me make great strides in my food photography!
No comments:
Post a Comment