You have never had lasagna until you’ve had this lasagna! Made with layers of spinach pasta coated in a meaty ragú, creamy beschimella/béchamel sauce and just a sprinkle of Parmigiano-Reggiano cheese. There are no copious amounts of ricotta, mozzarella or tomato sauce. This lasagna has a dense mouth feel, but light, yet so satisfying in the stomach. It is in my opinion a culinary master piece.!! I took classes in Bologna and learned from ladies that shared with me their secrets and, if I do say so, I think I did a good job in replicating it here at home. I’m sure this will soon be a family favorite. In fact, it is now a “required” stock item in our family refrigerator!

Translated literally it means “rooster in wine”.  This is a classic braised dish that uses a whole chicken but I prefer to use chicken thighs with are scrumptious and easier to serve. Traditionalists use a red Burgundy, but any full-bodied red wine will do. Served over mashed potatoes, this is true French “comfort food”!