Cook’s Lasagna

Here is the lasagna I did from the Cook’s Illustrated, it turned out very tasty and there are some things that I will most definitely adopt! The biggest difference between this recipe and the way most of us do it is the bechamel sauce. The Cook’s recipe calls for a traditional bechamel sauce to be added to each layer along with the meat sauce, as well as no ricotta or mozzarella cheese! Thats right, the only cheese that goes in this is Parmigiano Reggiano! The lasagna is amazing, and apparently this is how traditional lasagna is done in Italy, not what Americans have come to expect dripping with gooey cheese, this lasagna is all about the amazing bolognese, which is now my new bolognese sauce!

About Todd Templeman

I am a product and fashion stylist in Portland OR. But more than that, I love to eat. I love what it makes me think about, or even see. I love that food brings family and friends to your door, or can be your best friend on a lonely night. I love all the aspects that surround great food, and my blog will contain a cross section of the food related happenings in my life and the world around me. Enjoy...
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