I knew it was too dark to film, but I did it anyway. That's how great the vegetable lasagna my wife, Michele, was making looked when I got home a few evenings ago. It's hard to believe something that looked so appetizing in person, could look so dark and depressing on film.
I strictly film during the day, because I think food looks so much better in natural light, and I really don't want to give in to having floodlights set up in my kitchen at night. Our home is already one big food video studio as it is, which is why I stubbornly cling to my diurnal modus operandi (just got a sweet new thesaurus app).
So, the results were predictably poor, and instead of wasting valuable time voicing over such a dreary looking video, we decided we would make it again during the day. Which works out for another reason, as we thought of a few additions/improvements after tasting. Stay tuned for the "real" Michele's Winter Vegetable Lasagna recipe coming soon. Enjoy!
12 cooked lasagna noodles
8 oz mozzarella
3 or 4 cups cheese sauce (you can use this recipe here and use whatever cheese you like)
3 cups cubed roasted butternut squash
1 bunch cooked broccoli rabe
parmesan as needed
salt and pepper to taste
*Note: the next version will included lemon zest and goat cheese