Gwenniver
10-07-2000, 02:00 PM
I just made the Classic Lasagna from one of the newsstand supplements that came out in the past 2 years or so (called Classics: 112 Lightened Favorites).
I thought this was an excellent lasagna recipe--definitely a keeper. I used mozzarella instead of the provolone called for (since I had shredded mozzarella on hand) and added Italian seasoning to the ricotta instead of black pepper and parsley (which I was assuming my bachelor friend would have in his kitchen, where I was cooking---he didn't). My husband dealt with chopping the sausage (which is good, since I've never had to take something out of a casing before http://www.cookinglight.com/bbs/smile.gif). I'll probably use crushed tomatoes instead of stewed tomatoes next time, though, because although I really liked it that same husband pushed all the tomato chunks over to one side of the plate (rolling eyes).
If anyone wants the recipe (I don't know if it was featured in the regular magazine or when), I'll be happy to post it.
Jen
I thought this was an excellent lasagna recipe--definitely a keeper. I used mozzarella instead of the provolone called for (since I had shredded mozzarella on hand) and added Italian seasoning to the ricotta instead of black pepper and parsley (which I was assuming my bachelor friend would have in his kitchen, where I was cooking---he didn't). My husband dealt with chopping the sausage (which is good, since I've never had to take something out of a casing before http://www.cookinglight.com/bbs/smile.gif). I'll probably use crushed tomatoes instead of stewed tomatoes next time, though, because although I really liked it that same husband pushed all the tomato chunks over to one side of the plate (rolling eyes).
If anyone wants the recipe (I don't know if it was featured in the regular magazine or when), I'll be happy to post it.
Jen