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Article: A LIGHTER HAND LAYERS ON LASAGNA BUT WITH NO LOSS OF FLAVOR.(Lifestyle)(Recipe)
- Article from:
- Seattle Post-Intelligencer
- Article date:
- February 24, 1999
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Copyright informationCOPYRIGHT 1999 Seattle Post-Intelligencer. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. 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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Dear Jeanne: Here is a wonderful recipe for ``Pesto Lasagna'' given to me by a friend. I hope you can revise it. Thank you. - Elizabeth Speagle, Princeton, N.J.
Dear Elizabeth: Your dish is a refreshing change from lasagna with marinara sauce. Its fat content, though, is enough to make one afraid of making it. I decreased the fat by omitting most of the butter and olive oil, using non-fat instead of whole milk, and substituting light cream cheese for the light cream. Toasting the pine nuts brought out their flavor. When attempting to reduce the fat in the lasagna noodles, I ended up with a heavy texture. I used store-bought noodles instead, and that simplified ...
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