By Lauren O’Connell and Julia Roberts New York magazine – 10/19/2018 4:27:00 I spent all day on a lasagna dough recipe and then a couple of hours in the kitchen on making the lasagne.
The lasagne is a mixture of fresh ricotta, mozzarella, basil, red pepper flakes and the best of it all: the best lasagna in the world.
It’s all the ingredients you need to get you from a salad to a bowl of pasta.
(Or, if you’re a pasta maker, from a bowl to a lasagnesque.)
I have to confess, I have had some issues with this lasagne, but it’s the best I’ve had since my husband’s grandma gave me a bunch of fresh, homemade lasagne dough.
I’ve never had the same kind of enthusiasm for a lasage recipe I had in college.
The recipe is also really easy to make.
So you don’t have to wait for the oven to bake the dough and cook it for hours to get it right.
You can bake it in the oven for about 10 minutes before you serve it.
The best part?
This lasagne tastes great. If you don