Tuesday, June 19, 2007

Another successful Bon Appetit recipe

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.


Josurin said...

Looks delicious! Thanks for the tip. Was that on the cover of the June issue? It looks familiar.

Adina said...

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.

alex said...

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.