"Lasagne Soup", from the NYT. Not a traditional red sauce type, but creamy, with Italian sausage and sage (skipped that). I liked this a lot, although I would add even more cream next time (it was a bit thin, I though). I didn't use lasagne noodles (that felt like a dumb gimmick....cavatappi was fine) and followed the commentariat's suggestion of just adding the spinach at the time of stirring from keeping it from getting too wilty.
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