These layered pasta dishes will satisfy your comfort food craving
Written byAngela BrassingaJune 9, 2015
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Lucie's Lasagna
“Make this lasagna the way you like it and to fit the seasons,” says Flour + Water chef Thomas McNaughton, who named it for its biggest fan—his 20-month-old daughter, Lucie. “If you like aged Gouda, use that instead of parmesan. Or use thyme in the winter instead of basil.” It’s also an ideal make-ahead dish for a laid-back dinner party, since it tastes even better when assembled the day before. To keep track of ingredients as you layer the lasagna, cross each one off as you go—and don’t be deterred by the longish prep time. It’s worth it.
In this vegetable-centric (and gluten-free) dish, zucchini takes the place of the usual pasta. You can use green or yellow squash, or both. A handheld slicer makes quick work of cutting the squash.
When craving lasagna but time is limited, this recipe comes to the rescue. The sauce cooks in a fraction of the time required for traditional Bolognese.