![]() This is a straightforward, but very tasty lasagna that my kids have already asked that we make again. The layering worked beautifully, with there being plenty of filling to offer great flavor in every bite, without so much that the whole thing was an over-sauced, sloppy mess as is often the case with lasagna. I cut them into small medallions and liked the textural contrast they added to the dish. In a large pot, melt the butter and sprinkle in the flour. Cook the macaroni until still slightly firm. The recipe doesn’t specify between breakfast sausage links, patties, or just ground meat, so I used what I could easily find-the links. Total Time: 55 min Prep 15 min Cook 40 min Yield: 6 servings. It yields a rich, thick ragu with a deep tomato flavor. ![]() I used canned whole tomatoes with their juices and gave them a quick pulse in the food processor to break them up. My adult palate would have enjoyed more of the garlic, basil, and parsley (not to mention some onion), but if we remember that this is a recipe from a kid’s book, I think Ree has delivered a dish perfect for her target audience. There’s not a lot of nuance to the dish, but if you like your lasagna heavy with meat and cheese, as we do around here, then you’ll love this one. I had one of my gang help me pull this dish together, and while I can’t claim that it’s the best lasagna I’ve ever had, it was quite good and a big hit with all the kidlets around our table. ![]() ![]() As a father of five who regularly has one of my kids in the kitchen cooking with me, I was very excited to try The Pioneer Woman’s favorite lasagna recipe from her new book for kids. ![]()
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December 2022
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