Tonight we had Sweet Pea and Artichoke lasagna for dinner, courtesy of the June issue of Bon Appetit. It was delicious-- very quick and easy to make. I substituted canned artichokes because I couldn't find any frozen ones. Also, I added fresh, whole peas in each layer (in addition to the pureed peas in the ricotta mixture) in order to vary the texture. Andrew, you should make this. It's a great vegetarian recipe for a weekday and an interesting departure from the typical lasagna.
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3 comments:
Looks delicious! Thanks for the tip. Was that on the cover of the June issue? It looks familiar.
The enchiladas I made a few weeks ago were on the cover. A lot of recipes from that issue are very green...I guess because of summer and all.
i decided that i need to start cooking. eric and laurence are due to have their twins in december, so i'm going to try to go over in january and help out. i imagine a lot of the help they'll need will be with food prep, so i better start practicing now! that lasagna is good inspiration.
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