While I usually only make it for special occassions or birthdays, this lasagna is pretty easy to make and once you make it, it is easy to remember. The secret to a thick, fluffy filling is the eggs: the more the better. Usually you want to use around 8-12 eggs for every pound of ricotta.
I bought the Arrabiata sauce, Italian seasoning, and wine (to accompany our meal) at World Market. I love their Italian food selection (as well as their aisles and aisles of other International foods). The square dishes are from their white square coupe collection.
The Arrabiata sauce was DELICIOUS! It has a bit of a spicy kick to it and added a new twist to the favorite dish. And how cute is this mini colander? I have a few. Only 1.99!
Brown Sugar Baked Carrots
Woman defends decision to tattoo boyfriend’s name on forehead, says it’s an expression of love
Italian Cream Stuffed Cannoncini (Cream Horns)
Baked Cheddar Eggs & Potatoes
I swear eating this never gets old, no matter the season!
The best soil for orchids has been revealed, perhaps you were always wrong: which one is it
