The first thing I want to say this- I have made gluten-free lasagna in many ways.
A baked Puerto Rican dish consisting of fried plantains layered with cheese and picadillo beef.
Italian sausage and noodles in a rich tomato soup topped with a ricotta-Parmesan dollop.
We’ve got lasagna down to a science! There’s only one way to make lasagna and it’s with Italian sausage.
A few months ago, my mother-in-law took a cooking class at the Cincinnati Women’s Club taught by a chef from a fancy Italian restaurant in town.
Looking for a quick meal or striving for culinary perfection? With a tasty lasagna like this, we can have both!