Tuesday, February 8, 2011
The great thing about lasagne for me is that is never the same way twice. Oh sure, you may start out with intentions and ingredients to match your last batch, or you may intentionally arm yourself with gruyere instead of parmesan. And throw in some peppers. Then add a pesto layer. Or mix in some homemade (pure veggie) soup with your meat sauce. Anything goes!
This time I used ground chicken instead of beef, to accommodate my 14 year old daughter who no longer eats red meat (delicious!), stirred pesto into my ricotta, and added a sauteed spinach and mushroom layer, and of course, homemade tomato sauce.