I am going to teach a course on making fresh pasta. Unfortunately, my demonstration kitchen currently has limited burners (but plenty of oven space), so I would like to make a lasagna that doesn't require any stove-top cooking. I am thinking of using a ricotta and egg based filling instead of béchamel, and de-frosted and drained spinach. What else would be good/would work? Perhaps thinly sliced zucchini or eggplant? Thanks for your suggestions!
What’s so damn fine about that cherry pie? Ask Agent Dale Cooper
What the Food in ‘Twin Peaks’ Means to Kyle MacLachlan
What to Know About This Nationwide Hot Dog Recall
Last Day for 20% Off!
My Issue with Cooking Schools
The Origins of "à la Florentine"
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)