quote:

Originally posted by leethebard

Sorry,Scorereader….the no-no was just a personal preference based on the taste I’ve come to expect from my lasagna. I can see how it could be blended in with the ricotta…I’ve done peas and I’ve done spinach…artchokes or asparagas sound like a great idea. Thanks!

I’ve come to the conclusion that I can put artichoke hearts and asparagas is almost anything. Feta cheese too. And moroccan cured olives.

I’m a big big lover of Puttanesca sauce (which is a great name for a sauce, no?). Anyway, all those ingredients put together is heaven. The last lasagna I made used puttanesca sauce. Talk about changing the taste of lasagna, oh my! But I loved it. Then again, I love puttanesca on just about any pasta dish.

It’s funny to me how one can find puttanesca just about anywhere nowadays. It wasn’t too long ago it was hard to find and my best kept secret for recipes. Now, everybody knows the stuff. The secret is out.
Oh well.