I made the absolute best lasagna for dinner. Two secrets: always have Sunday sauce in the freezer and use no boil lasagna pasta (Barilla makes the best). Beyond that, for a 9 x 13 pan I mix 1lb of whole milk ricotta (whether I make it myself or not) with 6oz of cream cheese, Italian herb blend,about 5 cloves of garlic, chopped, for the cheese mixture. If your a veggie, baked squash works well as a layering item, but I like hot Italian sausage.
Dessert? Pecan pie with, you guessed it, hand-whipped cream.
No comments:
Post a Comment