Lasagne alla Bolognese al Forno (Or: The Ultimate Lasagna)


Growing up, if I visited a friend and that friend’s mother was cooking dinner, one word would make me run away screaming. That word was “lasagna.”

Theories for why this was the case: (1) I grew up in a non-lasagna household; (2) it was a non-lasagna household because (a) my dad hates cheese and (b) he grew up in a semi-kosher home where meat and cheese were never mixed. Therefore, not only was lasagna exotic to me, it was scary. If I did have to stay at a friend’s for dinner and lasagna was served, I’d do my best to peel it apart and to eat some of the noodles, some of the filling, but to mostly mush it around on my plate.

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Improvised Mac & Cheese


The Mac & Cheese you see above was created by yours truly without a recipe. I don’t know if you find that impressive, but I’m certainly impressed with myself.

It all started when I made those roasted red peppers you saw in the previous post. The next night, I had those in the fridge and I also had our latest shipment of the Cheese of the Month Club from Murray’s Cheese. That shipment contained both cheddar and Emmentaler, both of which I thought might work in a mac & cheese. Since I also had milk and some flour, I knew I could make this happen.

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