{"id":13903,"date":"2010-07-09T15:48:31","date_gmt":"2010-07-09T19:48:31","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=13903"},"modified":"2010-07-09T19:11:17","modified_gmt":"2010-07-09T23:11:17","slug":"no-ricotta-lasagna%e3%83%aa%e3%82%b3%e3%83%83%e3%82%bf%e3%83%81%e3%83%bc%e3%82%ba%e3%81%ae%e5%85%a5%e3%82%89%e3%81%aa%e3%81%84%e3%83%a9%e3%82%b6%e3%83%8b%e3%82%a2","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=13903&lang=en","title":{"rendered":"No Ricotta Lasagna
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\"\"<\/a><\/p>\n

No Ricotta Lasagna<\/strong>
\nDinner July 8,2010<\/em><\/p>\n

We had our friends from California over for dinner last night. They remembered the lasagna I made last time they were here (about a year and half ago!), and I was so flattered. You rarely see lasagna on the dinner table at our house, because I’m still somewhat intimidated by the whole assembling process. Besides, Terry’s two sisters make fabulous lasagna, and I usually wait for an invitation to their lasagna dinner (lol). So I’ve been lacking practice. But my lasagna turned out pretty good last night. Nothing makes a home cook like me happier than a guest finishing his plate in a few minutes and asking for more.<\/p>\n

Terry and I are not a big fan of ricotta cheese ; I hear that you have to go to the Italian specialty deli to get “real” ricotta cheese, which is supposed to be way better than the ones sold at the regular grocery store… But anyway, I decided to skip the ricotta cheese filling. I did make cheese sauce, instead of ricotta filling, with heavy cream and mozzarella cheese. (I also like to use bechamel sauce in place of ricotta filling.) <\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a> \"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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No Ricotta Lasagna Dinner July 8,2010 We had our friends from California over for dinner last night. They remembered the lasagna I made last time they were here (about a year and half ago!), and I was so flattered. You rarely see lasagna on the dinner table at our house, because I’m still somewhat intimidated […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3,11,7],"tags":[],"class_list":["post-13903","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat","category-starches","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13903","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13903"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13903\/revisions"}],"predecessor-version":[{"id":13953,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13903\/revisions\/13953"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13903"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13903"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13903"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}