|Photo source: kraft.com|
Would using the Mozzarella Cheese w/a Touch of Philly
really make it look this creamy? I'll try it next time and see...
Monday, June 4, 2012
This recipe was a Pinterest find - and it was really delicious. However, it’s not a STUNNER to photograph. You would just have to taste it to decide if it’s your kind of lasagna. This isn’t your standard lasagna - it’s much richer, doesn’t fall apart as you serve it, and it’s a fun blend of many different flavors.
This is a recipe you’ll find on Kraft.com - and (of course) it promotes their products. I’m a Costco/Sam’s Club fan - and so I did not purchase the shredded mozzarella with a TOUCH OF PHILLY.
I’m sure the reason mine didn’t look like a slip-’n-slide was because of that. Calories, calories... Next time I’m going to try the real deal.
Another change I think I’ll make is to try diced tomatoes instead of the sun-dried tomatoes. The filling was wonderful, but it seemed a touch dry - even with all that cream cheese. Sundried tomato fanatics - go for it!
I also refrigerated mine before baking it, which always makes a difference when you bake something that starts out cold. A little more milk to thin the cream cheese/garlic/basil sauce I think will add the creaminess I think it needed.
I made this in the dead of winter - and so it was hard to find fresh basil. I found a little basil plant in the produce section that stayed good for a few weeks, although it didn’t thrive in my kitchen. Wonder how basil grows as an indoor houseplant(?) Fresh basil is always heavenly - I'll check that out for next winter.
So... would I make this again? Only when I have a small nation coming to dinner (with an appetite) - and I never know when that is.
For the original recipe, along with the changes I plan on making next time - go to: