Lasagna — of a lighter sort
May 4, 2008 — Ned Raggett
Strange but true — the idea here was to go relatively light on the cheese (only mozzarella and a sprinkling of Parmesan) and to emphasize the sauce instead, as well as the kale that was included with. The sauce itself had just been made beforehand — not completely from scratch, it was canned tomatoes, but everything came together rapidly and worked a treat.
