We just bought four of these baking dishes and Dorothy didn’t waste any time putting them to work.
She made individual chicken pot pies from scratch, including the crust. Shredded chicken joined seasoned pork sausage, spinach, and mushrooms in a Parmesan cheese sauce. Swiss cheese was tucked beneath the golden brown blanket of crust, which was sprinkled with last season’s dried rosemary.
After two pot pie dinners, Dorothy used the baking dishes to put together four individual lasagnas. She added browned ground beef to a jar of our favorite Arrabbiata sauce and alternated it with layers of a jarred basil Alfredo sauce (another favorite). Don’t expect lasagna with ricotta in this house. She said that she’ll make a proper béchamel next time, as the jarred sauce was too thin.
The lasagnas were topped with a mixture of three cheeses; mozzarella, Swiss, and Parmesan. She said she’ll omit the Parmesan next time because it doesn’t melt as well as the others. I sure do like the sound of ‘next time.’
I applaud the anti-ricotta position!
Ricotta no badda.