CASA LASAGNE BOLOGNESE AL FORNO
Big Mamma's Italian-American Cooking
BROWN SUGAR-BOURBON GLAZED HAM
My garden is full of tomatoes of all sizes now. In the Pacific NW, our tomatoes do not ripen until mid-August. Bob goes to the garden every other day to pick lettuce and tomatoes. Some nights we have tomatoes with basil and sliced garlic with a little extra-virgin olive oil, salt and pepper and a sprinkling of red wine vinegar.
Izetta's Southern Cooking
I use a combination of Asiago and Parmigiano-Reggiano cheeses in this lasagne. Asiago is similar to Parmigiano because it has a slightly nutty and sweet flavor.
The Ragù is enough for two lasagne or enough for another meal or two with pasta. I start out making the Ragù one to three days before I assemble the lasagne. Many times, I freeze the unbaked lasagne to have another evening. Just remember to bring it out to defrost before baking.
This style of lasagne is also known as Tuscan Lasagne.
Ham is delicious any time of the year. It's great for Sunday brunches with Mimosas or Bloody Marys, biscuits, potatoes au gratin, scrambled eggs, deviled eggs, fruit salad, and a delicious spring pie, cake, or squares.
Throw away the honey glaze mix that comes with the ham.
I don’t think you want maltodextrin or propylene glycol alginate in your glaze.