Gourmet Entrees: Lasagna.
It takes a pretty special occasion for me to make or break out my Lasagna.
When I make it. I make a lot of it. Mainly because it has so many parts. After eating my fill, I’ll freeze it and vacuum pack it for long-time storage.
It starts with individual serving-size pans. I use a crumb cake pan. It has the false bottom that allows me to stack the ingredients and then remove them easily for a neat presentation. And it finishes in the dehydrator, where the heat gives it a finished cast and softened feel to the fork.
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