Classic Light Lasagna Oct 27th 2014, 10:00, by Lori Lange
You’re going to want to stick around for this one: Classic Light Lasagna
We had some special family members visiting our house last week- my (chef) nephew, his wife and their adorable 22-month-old daughter. I love having people staying with us because that gives me an opportunity to think up a delicious menu, pop open the good wine, and eat in our rarely-touched-but-much-loved dining room! My nephew cooks a LOT when he’s working on the Idaho Ranch where he plans all of the menus and food that his ranch guests eat, so I wanted him to relax and enjoy some home-cooked meals. Lasagna seemed like the perfect comfort-food meal for us all. A light lasagna was an even better choice!
The recipe comes from David Joachim’s book: Global Kitchen: The World’s Most Delicious Food Made Easy (a collaboration with Cooking Light). I first met David last year in Las Vegas when we were judging the Pillsbury Bake Off together. I came to learn that he’s an extremely talented recipe developer who has written dozens of cookbooks. In fact, Global Kitchen is his 40th cookbook. I can’t imagine writing that many cookbooks, but he’s a talented guy who knows how to do this! Joachim consulted food experts for this book, and it includes recipes from around the globe. I’m personally enjoying it because it’s pushing me out of my day-to-day comfort zone and into trying out some international dishes for a change. You’ll find things like Steamed Pork Buns and Tandoori Grilled Chicken (East Asia and India), Chicken-Coconut Soup and Lamingtons (Southeast Asia and Australia), Baba Ghanoush and Cape Malay Curry (The Middle East and Africa), Apple Strudel and Ukrainian Borschch (Europe and Eurasia), Argentinean Pork and Dulce de Leche Flan (South America), and Huevos Rancheros and Pulled Pork Barbecue Sandwiches (North and Central America). There are so many interesting dishes shared in this book, and there are big beautiful photographs of them all too. Every recipe includes nutritional information. It’s a good one to have on your cookbook shelf.