Tuesday, May 7, 2013

Dan's lasagna

Dan's three-cheese lasagna is molto bene!! What I like best is that it's not too heavy and gooey with cheese, and the therefore the lasagna is always al dente and never mushy. The recipe he uses is from Food & Wine magazine, and uses three cheeses, but contrary to most recipes, ricotta cheese isn't one of them. The cheese stars are Parmigiano-Reggiano, mozzarella and Italian Fontina, and for the meat layer Dan swaps in a light fennel seed flavored chicken sausage (from Bianchi & Sons) instead of the pork sausage. We don't usually buy gimmicky kitchen things, but proudly admit to owning this nifty three-row lasagna pan, which can also be used to bake bread loafs or make pâté in. Good comfort food, and we have leftovers for a week.

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