Happy Sunday my friends!
Our days are starting to get shorter here and I’m so glad about it. It means we're closer to Autumn, YAY!, but then it also means it's going to be getting cold. That part's not so exciting for me but I do love snow so I'll take the trade.
The last three months of the year are my absolute favorite! Does it seem weird to you guys that I’m planning Fall and Christmas inspired recipes already? I think being a food blogger has rewired my brain to start thinking a few months ahead of everything.
This year I’m going to be so excited to be living where we have snow during the Holidays again. I mean, if you followed me for any length of time you know how I've missed that from 4 years in Chile. I just can't wait for all the cozy stuff.
Speaking of cozy stuff, I think anything with loads of melty cheese and creamy goodness all baked in one dish qualifies. That totally spells comfort food in my opinion and this lasagna’s got all that and more!
When it comes to food, I pretty much love it all but I’ve never been a huge fan of traditional lasagna. I really like it but personally I’d go for chicken over beef and creamy sauce over tomato when given the choice. Also, as much as I like using ricotta in all kinds of other stuff, I sort of prefer replacing it in my lasagna with other cheeses, not really sure why. What I do adore is rosemary.
Oh my goodness, just one smell of it can make me so happy! I love that it can smell completely like the Holiday season when you mix it with other wintery flavors, but at the same time it can go the opposite direction, all Mediterranean and summery, when you put it with fresh vibrant flavors like lemon. It’s perfect for taking the star role in this lasagna, that’s for sure!
So about this lasagna, one of the best things about it is it’s depth of flavor from all the different layers. I’ve been making my own chicken stock ever since my family’s farm days when we had our own chickens running around the yard. Whenever I list it in my recipes I’m using homemade. It does add just a little more time to this meal and I know homemade stock might sound daunting, but once you’ve tried it I think you’ll see how much better it is than store-bought and how simple it is too. Seriously, just throw the stuff in a pot of water and let it boil until it’s got tons of flavor, done. The stock is where you bring in the lemon and rosemary also. I secretly love that because it means no juicing and zesting lemons or chopping rosemary. See, it’s actually the lazier option.
After you make and strain the stock you simply add it to your alfredo sauce along with all its yumminess, prep a few other ingredients, and then layer everything together for, what is in my opinion, the best version of lasagna ever! It’s all a matter of personal tastes but a lot of my gang agreed that this beats a traditional lasagna all day long. I guess you’ll have to give it a try if you want to find out.
As always, the recipe is available upon request. The first request gets an upvote.
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST. And by the way, my intro post did a huge $0.21
Don't forget to check out my other recent food posts:
Chocolate & Vanilla Malted Pudding Brownie Trifles (FOOD PHOTO SHOOT)
Jalapeno Popper Bacon Cheeseburgers + Homemade Buns (FOOD PHOTO SHOOT)
Frozen White Chocolate Caramel Frappuccino (FOOD PHOTO SHOOT)
Smoked Salmon, Cream Cheese, & Capers on Sourdough Bagels (FOOD PHOTO SHOOT)
Indian Red Coconut Chicken Curry + Homemade Pitas (FOOD PHOTO SHOOT)
Hot Fudge Moose Tracks Ice Cream Sandwiches on Waffled Brownies (FOOD PHOTO SHOOT)
Chilean Pisco Sour Cupcakes + Lemon Pisco Frosting (FOOD PHOTO SHOOT)
AND A HUGE MASSIVE SHOUT OUT TO@rigaronib for designing my logo!!!!
I am always open to feedback, and would love to know how you feel I could do better and please do not forget to