Well it’s not Monday and it’s not a pretty picture. But it is yummy lasagna. When I saw this recipe on the Bon Appétit website last week I knew I wanted to make for our meatless meal. But Mike’s brother was here to help with their mom’s move and he’s off pasta. So I pushed Meatless Monday back to today and made the lasagna for dinner. This is not a typical recipe I would make during the week because it has a lot steps and prep, but if you made the sauce and pesto a day advance, it would come together much quicker for a weeknight meal. Next time we have this I will only use half the pesto and half the ricotta. It was really rich, yummy but rich. Unless you’re in a real bind, don’t try to save time with store-bought pesto. The parsley and tarragon add a lot to the pesto giving the lasagna a great earthy brightness when paired with the spinach. Add making the pesto only takes about 10 minutes. A great salad with lots of fresh herbs, tomatoes and a quick vinaigrette rounded out the entree.
can’t stop buzzing aboutthe tagliolini with one farm egg at cantinetta, bellevue.
brieflyLove food, cocktails, wine, cheese...in that order. I'm more savory than sweet, but don't be fooled; savory can be treacherous for the waistline. Therefore, I run. Every day is spent living the life I love.
photographsappearing on this site are all copyright 2010-2013 by Victoria Woodarski unless otherwise noted.