Comments on: Kara’s Lasagna

By: kara

kara — Tue, 19 Feb 2008 03:20:22 +0000

Oh, I love eggplant! Great idea!

By: Danika

Danika — Tue, 19 Feb 2008 03:14:45 +0000

Only one thing I did differently- grilled eggplant instead of meat. Even my carnivore husband liked it after commenting “You’re putting VEGGIES into the lasagna! Why? Are we out of meat?”
Thanks for the great site and the yummy recipes.

By: Kristin

Kristin — Sat, 11 Nov 2006 23:37:35 +0000

The why-bother-to-measure method is the best one! It’s so much more fun.

By: kara

kara — Sat, 11 Nov 2006 21:40:04 +0000

Also — LOL about Ken and the Parmesan :)

By: kara

kara — Sat, 11 Nov 2006 21:39:31 +0000

Ooo I’ll put a garlic press on my Christmas wishlist :) When you make this, let me know how it turns out!

By: Kathy

Kathy — Sat, 11 Nov 2006 21:26:39 +0000

That amazes me that you don’t have to cook the noodles. I will give it a try.

I learned two things from watching Ken cook this summer:

1. The very mention of using the sawdust in the green can made him turn pale with shock. There were three preferable solutions. The tub of fresh grated was next best. Better than that was grating your own from the block of parmesan bought at the supermarket. Best of all was to go to a deli in NYC and get some kind of real italian parmesan cheese. That option was not possible while we were in Wyoming, but you could see Ken was suffering a bit for having to settle for less. All I can say is that must be SOME kind of wonderful.

2. Using a garlic press is fun.

Since then, I asked for a garlic press for my birthday and use it almost every day in my cooking. You should get one!

I will give this approach to lasagna a try!