I'm mostly impressed you shoveled everything into a new dish without the associated anxiety of getting a tiny chunk of terra cotta from the old dish in there. maybe my anxiety is overblown, but it's one I have nonetheless. I probably would have cried and thrown it all away lol
I love the life lessons that you so casually throw in with your recipes! I recently had to cut out both gluten and dairy (RIP Lasagna) but I’m learning that I don’t have to work so hard to turn recipes like these into something that will suit me! I’m allowed to just not! It’s SO freeing! Just as you have found freedom in not stuffing your shells, I have found some in allowing myself to stop trying to make dishes that are MEANT to be cheesy, gluten-y, wonderfulness, into a sad version of a beautiful recipe. So, all that to say, I won’t be making this but as always I’m grateful for you and for your lovely work. 🥰
Your Rachel Antonoff sweater is so cute on you! Your fireplace in the kitchen is such an absolute Tuscan dreamy fairytale! And I can’t wait to make this salad and beautiful baked mess of perfection myself!! ❤️ ps. Sooooo excited to see you and hear all the solicited advice in Portland on Friday! ☺️🙌
This is coming at a wonderful time for me, because I recently made a real disaster of a lasagna that was so mushy I threw it all out!!! I can't handle another failure like that. This looks so delicious and the tomato sauce is somewhat similar to Julia Turshen's but I think this one looks like it has a bit more body.
The fennel version is particularly intriguing! Does anyone have advice on throwing spinach into the ricotta mixture? I guess it doesn't need it
Hi Alison! Made the recipe on Tuesday, day newsletter hit my inbox. Then made it again last night + ground turkey because I had enough leftover cheese and sauce. You created a good one, it’s well-conceived, delicious & charmingly well-written (of course). Thanks!
First video I’ve watched (new subscriber ) , love it! The top of the final dish is perfection and are baked pasta goals. Is the trick using a smaller casserole dish, a full 20 minutes without the foil top or some other sorcery, but I’m definitely trying this recipe . Thank you!
I'm mostly impressed you shoveled everything into a new dish without the associated anxiety of getting a tiny chunk of terra cotta from the old dish in there. maybe my anxiety is overblown, but it's one I have nonetheless. I probably would have cried and thrown it all away lol
I love the life lessons that you so casually throw in with your recipes! I recently had to cut out both gluten and dairy (RIP Lasagna) but I’m learning that I don’t have to work so hard to turn recipes like these into something that will suit me! I’m allowed to just not! It’s SO freeing! Just as you have found freedom in not stuffing your shells, I have found some in allowing myself to stop trying to make dishes that are MEANT to be cheesy, gluten-y, wonderfulness, into a sad version of a beautiful recipe. So, all that to say, I won’t be making this but as always I’m grateful for you and for your lovely work. 🥰
Your Rachel Antonoff sweater is so cute on you! Your fireplace in the kitchen is such an absolute Tuscan dreamy fairytale! And I can’t wait to make this salad and beautiful baked mess of perfection myself!! ❤️ ps. Sooooo excited to see you and hear all the solicited advice in Portland on Friday! ☺️🙌
This sounds and looks delicious. I can’t wait to make it.
“Flawed perfection”.
Thank you for this takeaway. It’s my new mantra.
This is coming at a wonderful time for me, because I recently made a real disaster of a lasagna that was so mushy I threw it all out!!! I can't handle another failure like that. This looks so delicious and the tomato sauce is somewhat similar to Julia Turshen's but I think this one looks like it has a bit more body.
The fennel version is particularly intriguing! Does anyone have advice on throwing spinach into the ricotta mixture? I guess it doesn't need it
My Italian mom used to make “rigatoni al forno “ which is the same idea and so much easier than lasagna. *chef’s kiss
Amazing. This made me think that an Alison Roman Pasta Shape vs Sauce style matrix would be the dream
I can't wait to make this! I just made a "deconstructed lasagna" because I just couldn't stand the thought of layering.
Hi Alison! Made the recipe on Tuesday, day newsletter hit my inbox. Then made it again last night + ground turkey because I had enough leftover cheese and sauce. You created a good one, it’s well-conceived, delicious & charmingly well-written (of course). Thanks!
First video I’ve watched (new subscriber ) , love it! The top of the final dish is perfection and are baked pasta goals. Is the trick using a smaller casserole dish, a full 20 minutes without the foil top or some other sorcery, but I’m definitely trying this recipe . Thank you!
Is there a difference between fresh and salted mozzarella? The shop I go to just makes standard and smoked mozzarella.
Made this tonight and fr it is absolutely delicious. Followed recipe exactly and it turned out great. Another win for AR.