My take on the delicious "lasagna verde" I enjoyed at Chez Panisse on New Year's Eve. I prepared a classical French Mornay (a.k.a cheese) sauce with gruyere and parmesan cheeses and layered it with whole wheat pasta and a chanterelle + spinach filling. I decided to go with dry pasta rather than making my own -- much more doable for a weeknight meal -- but still really tasty!
No comments:
Post a Comment