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Article: Tomato sauce replaces cream, but plenty of richness remains.(Recipe)
- Article from:
- Chicago Tribune (Chicago, IL)
- Article date:
- February 26, 2007
CopyrightCOPYRIGHT 2007 Chicago Tribune. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Robin Mather Jenkins
Is there anyone on earth who doesn't like lasagna?
Besides me, I mean.
Traditional lasagna, with its layers of rich cheeses, sauces and noodles, often strikes me as stodgy and dull. But the lasagna rolls version here is lighter, brighter and more interesting.
It's adapted from an old Sunset magazine recipe; I think the original called for the lasagna rolls to be baked in whipping cream enriched with a jolt of pesto. I ate it that way precisely once; it was swooningly good, but my conscience would never let me prepare it that way again.
So I stole the preparation style, added some spinach to up the ...