18-9: Pasta I only begins to scratch the surface of different types of pasta–there are so many more out there. The important takeaways from this particular set of tips are the different kinds of sauce that go with the various shapes, as well as how to identify some common variances in the shapes. 18-10: Pasta II goes more into the cooking and serving of pasta, as well as listing a few more shape/sauce combinations if you’re looking for a bit more from Simply Delicious on the topic. 📚
Here’s something a bit different…and I’m not talking about the recipe. In fact, 12-27: Chicken Broccoli Lasagna itself is pretty boring. But here’s what’s interesting: I made this recipe at work, for work. This one will be a bit of a glance into what I do all day–my other kitchen, if you will.
I usually use ground turkey for ground meat recipes (there’s a few kids with special dietary preferences) and I’ve made lasagna before for work, so this one seemed like a perfect recipe to try to scale up for the amount I need for a daily meal. “Healthy” is what parents are looking for these days when it comes to school lunches–another way this recipe is a good fit. 🍴
You’ll be hard-pressed to find someone who hasn’t had lasagna before. It’s not very difficult to make, but often very time-consuming. The first entry in the Pasta & Rice section is the old standby: 12-1:Lasagna.
This version is different than what I’m used to making: it uses a cheese sauce (similar to a béchamel) in place of a ricotta/egg mixture. It was good, but I think I’d choose the ricotta/egg mixture in terms of what I think of when I think of “lasagna”.