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Lasagna - The Art of Layered Cooking
by Dwayne Ridgaway
Laurel Glen Publishing
ISBN 1-59223-155-1
Published October 2003 - Softcover - 128 pages - $15.95

In this new book, we now have a whole new dimension to an old favorite, Lasagna.  This dish has long been a reliable standby, with or without meat.  Over the years there have been many adaptations and Texan Dwayne Ridgaway, a graduate of the famous Johnson and Wales University in Rhode Island, has done himself proud.  My lasagna never quite tastes the same because each time I make it, I change something or other.  I now have about fifty new ideas to choose from.  I particularly love the beautiful illustrations and his helpful comments.  These Laurel Glen titles are truly beautifully structured books and so absorbing.  I am keen to try Spinach and Mushroom Lasagna Roulades with Gorgonzola Cream, and Roasted Asparagus Lasagna with Fontina Cheese, and Spring Vegetable Lasagna with Herbed Cream.  He has included a few layered desserts too that I would like to try because, as the title indicates, this is about "layered" cooking.  I am happy to hear that I am not the only one who likes cold lasagna the next day, for breakfast!
LASAGNA may be purchased and/or ordered through your local bookstore.
Conclusion - A superb addition to anyone's kitchen.