Last night I made my old favorite Pork with Grapes and Onions.
Tonight I’m getting a bit more ambitious and making this lasagne. I have tomato sauce in the freezer (well, actually it’s simmering on the stove right now, but until recently it was in the freezer) from last summer’s tomato harvest, so I substituted that for the canned tomatoes and omitted the basil and salt, since those were already in the sauce.
There are a few unusual things about this recipe that I like:
- Fresh mozzarella instead of aged
- Goat cheese
- A genius technique for noodle management that involves soaking the pasta in hot tap water. This is so much easier than boiling an enormous pot of water for the lasagne noodles, fishing them out and burning your fingers in the process. And yet, it yields better results than any no-boil technique or product I’ve tried.
I’m hungry already.