Most of my family got together last week. The occasion was for my brother and his family, who live in France, to spend time with my mother and those of us who live closer. We had a great time reconnecting, telling stories, and laughing, something we all do very well.
The surprise was how exhausting so much socializing was. We took turns hosting and cooking, making the process a lot easier, but still . . .
Mark and I hosted a late lunch to accommodate my mother who, at 100, tends to get tired early.
My husband volunteered to make his lasagna. It is a great dish to serve when you’re entertaining a lot of people. Since we were having a late lunch and lasagna is filling, the rest of the meal had to be light; a large salad and a good loaf of bread were perfect. For dessert, a little bit of sweet, we served slices of pound cake topped with marinated berries. That, served with a good cup of coffee, was perfect.
Here is Mark’s lasagna recipe. Since he makes his own tomato sauce it takes a bit of time. The good news is that you can freeze the extra tomato sauce and if you have extra lasagna you can freeze that too. One day of cooking makes many days of meals—I like that.
This recipe is a mix of my mother-in-law June Santiago’s recipe and my husband Mark’s interpretation. It’s different from most lasagnas in that it leaves out the ricotta cheese. Instead it uses cottage cheese. I wasn’t convinced until I tasted it, but it’s great; the lasagna is lighter and full of flavor. I highly recommend it.
Prep time: 35 minutes
Total time: 3 ¼ hours
Preheat oven: 400°
5 quart baking dish (11” x 15”)
While the sauce is cooking:
This recipe will be included in Le Kitchen Cookbook, so if you’d like to test it for me, I have a few questions—only 7. CLICK HERE
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