I still had a little salsa all’amatriciana (ok, a significant amount since husband was out of town when I made it). Instead of picking up a jar or marinara I thought I would risk it and use this as the sauce in the lasagna. Best. Choice. Ever. This sauce brought this from lasagna you make in a slow cooker to a meal that I couldn’t stop raving about. The pancetta in the sauce added such a lovely salty element to the lasagna. I couldn’t get over how much better everything tasted with this change. I may be making larger batches of salsa all’amatriciana in the future and reserving some for this recipe.
My other change was small but so yummy. I had purchased some cottage cheese for little one while husband was out of town to see if he would like it. Little one has liked everything I have fed him so far with the exception of curried chicken. He would not have anything to do with the cottage cheese. Of course I had purchased the 4% milk fat version because babies really don’t need fat free anything. I was not going to be eating 4% milk fat cottage cheese, I’m trying to lose weight like every other American woman in January. But I didn’t throw it out. Good thing too, I used the cottage cheese instead of the ricotta the recipe calls for. During the cooking process the cheese melted and became so creamy and perfect. I’m not sure husband is even aware that he ate cottage cheese. Well, he is now.
The recipe has now been updated with these changes as possible substitutions. Give them a try! Make that slow cooker work for you. I Can’t express what a life saver they can be.
No comments:
Post a Comment