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It’s Official – Spring is Finally Here

It’s time to wrap up the last of the Beat the Winter Blues menu and get on to more colorful things! (And April’s going to be a very colorful and fun month for the cooking-spree!) 

We served two lasagnas that winter night – one of them a Roasted Butternut Squash and Rapini lasagna; and the other  a Turkey Sausage and Goat Cheese one which got raves, and rightly so. I don’t have photos of it and it was prepared very much as the recipe specified, so I’ll simply supply you the link for that one. It ranks right up there with the best lasagna I’ve ever had. I did make two little changes to the recipe though; first, instead of link sausage called for (which then requires you remove the turkey from its casings), I used bulk Italian turkey sausage. The other change was that instead of all mild or sweet Italian sausage, I replaced half the total amount called for with a hot or spicy variety. When I was recently visiting my daughter Ali and her family, we made it again, but this time with ricotta cheese we made ourselves. It was the first time we’d ever tried that, and it was remarkably easy and made us feel quite …well, puffed up and pleased with ourselves. Who knows if the lasagna tasted any better because of that extra love in the pan, but it couldn’t hurt, right? So, now that you have that background, if you’re a lasagna lover (or you know and love one) you might check out

Ina Garten’s Turkey and Goat Cheese Lasagna:

(This post first appeared in March 2011.) 

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