We had Steve over for dinner tonight. I’ve made the meat lasagna from this article a couple of times, and it’s excellent. I decided to try the veggie version this time, even though I’m not that crazy about eggplant. The recipe makes three lasagnas – eat one, freeze two. The lasagna was good, but I don’t think Larry liked the briny characteristic of it that much.
- Sicilian Vegetable Lasagna (Fine Cooking #44, May 2001, p. 38)
- Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
- Wilted Spinach with Sauteed Garlic and Dried Cranberries
Wine: David Bruce 1999 Ranchita Canyon Sangiovese (Paso Robles, California).