Yes, I know…at first glance it looks like a plate of pasta with tomato sauce. But I promise you, this is so much more than your garden variety pasta with sauce. Imagine if you will a casserole full of steaming hot lasagna…tender pasta, sweet tomato sauce, creamy ricotta, salty fresh grated Parmesan cheese, all flavored with basil and oregano and fresh ground pepper. Now separate it into its different components, take away the 45 minutes or so in the oven, and there you have it…deconstructed lasagna!
I have to say, I have a love-hate relationship with lasagna. I love it…but I kinda hate the production of making the traditional 13×9 inch pan of the stuff. The boiling, the grating, the layering, the baking, the cooling, the slicing…it’s just exhausting. Especially for something that will be devoured in no time. Which isRead More & Get the Recipe
Okay, so about these lasagna cupcakes: those of you who have been reading this blog lately know that I have developed an alarmingly close relationship with my muffin pan. I blame the French Toast muffins that I made a while back. They turned on a little lightbulb over my head, one that has led meRead More & Get the Recipe
This recipe made me ridiculously happy in every way.First of all, it is one of those recipes that looks like you slaved over it for hours when really you messed around in the kitchen for about 20 minutes. Second, it takes full advantage of the fresh and wonderful summer veggies that are starting to trickleRead More & Get the Recipe
I am always a little skeptical about whether lasagna is really, truly worth it. I mean, we’ve all had it one million times, and it’s always kinda the same. But every once in a while I run across a recipe that restores my faith in lasagna, and this was one of them. Roasted vegetable lasagnaRead More & Get the Recipe