Why don’t I do this more often? Making a dinner that will last all week, that is so big I end up freezing it for later. Lasagne is one of those dishes and it’s so easy to make from scratch. Simmer up the sauce, mix up that cheese filling, and layer it in the pan.
The recipe I like to use is from Cooks Illustrated’s cookbook “Baking Illustrated”. I swear all of the recipes in that book are foolproof. Everything I have made from that book turns out perfect as long as I follow the instructions. This lasagne is no exception and I will try to post the recipe here, as I can’t find it replicated online.
I like to use a mix of skim and reduced-fat cheeses, half-&-half instead of cream, and leanest meats. The recipe calls for a more rich combination of ingredients, but I haven’t noticed any loss in flavor or texture by trying to make it just a little healthier.
Before going into the oven
Finished result paired with baby bok choy, beet and feta salad.
