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Lasagne Verdi al Forno
Since I'm vegetarian, I left out the ragu and used a good jarred sauce instead. I also substituted store-bought wheat pasta for homemade, and added a little fresh basil. The bechamel sauce is what really makes this recipe, especially the nutmeg. I recommend getting block parmesan and grating it at home, too, the taste is so much better than with pre-grated.
8 users found this review helpful
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Reviewed On:
Mar. 21, 2006
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