Ever since I went to Marco Island last week, I’ve been craving lasagna. It’s all I’ve been thinking about. My family that came down are from South Philly, where I spend my Christmases, celebrate The Seven Fishes and eat loads of pasta. I mean, how can I not think of Italian comfort food after spending vacay with them?
I decided for Thursday Night Football, I would drink a martini, make lasagna and watch the game. Because I haven’t had the time to make my ever so famous South Philly Sunday Gravy (Thanks, Billy!!), I picked up Bertolli Riserva in Asiago Cheese & Artichokes.
Of course I had to get gluten free lasagna but this was the only one my store carried. It said “Ready Bake” as in, you remove the hard pastas, add the lasagna filling/layers and bake. WHAT? I’ve never done such a thing in my life. I’ve always boiled lasagna pasta.
It was the biggest fail I’ve ever had in my kitchen, I wanted to cry. I’m too embarrassed to even post the picture. The top layer came out hard as a rock. The bottom layers? Perfect but it looked disgusting. Dinner was ruined.
Luckily, I bought three Bertolli Riserva in Asiago Cheese & Artichokes. I didn’t have the energy to make another lasagna. I ended up with this delicious bowl of pasta. What I liked about this sauce is that it didn’t taste salty/super processed. It tastes fresh and flavorful, thumbs up!