I didn’t make this lasagne. I thought about pretending I did, but I owe the Thursday night crew more than that.
The lasagne was a big hit. Oh, and so was the store-bought pie Meg brought (I guess she was having one of those nights too). It’s always nice to know I have Monastery Bakery to fall back on, because we all know how time consuming lasagne can be. It also got me thinking that if I have nights like that now, what will it be like when I have kids? That will be a whole different ball game.
For the salad:
½ Cup of pancetta, chopped
Parmesan Cheese, grated
½ Cup of lemon juice
1 Tbs of Dijon mustard
1 Tbs of anchovy paste
2 Cloves of garlic, minced
1 Cup of olive oil
Cook the pancetta until golden brown, drain and set aside on paper towel.
Toss the salad with the dressing, grated parmesan cheese, pancetta and a few shavings of parmesan on top.