Skillet Lasagna and a New Magazine

I made this for a dinner guest who never arrived because I forgot to check my calendar. I made the meal a week early, so Jenny and I will be enjoying it for days to come!

This recipe was made from the June/July 2005 issue of Cook's Country magazine. I followed the recipe for the most part, substituting 1 lb. of hot Italian turkey sausage (removed from casings), cutting back the red pepper flakes to a pinch and replacing the ricotta with fat-free ricotta. By my calculations, this came out to be 9 points per serving (1/6 of lasagna). Jenny and I agree that you could cut back the noodles from 10 to 8, and the parmesan cheese back to 1/3 of a cup without losing any flavor. This would drop the points to roughly 8 per serving.

Cook's Country is a fantastic new magazine from the publisher of Cook's Illustrated. I've widely recommended these magazines to people who aspire to true mastery of the culinary arts. They don't accept any advertising, and are filled cover to cover with awesome analyses, equipment and ingredient tests and other tips for cooking. It's the only magazine I get that I read cover to cover.

Cook's Country differs in that the recipes are more homey, with an emphasis on meals you'd actually cook and eat regularly. It's my first food magazine subscription in years, which speaks to how much I liked the first issue I read on the way home from California. I read Food and Wine on the way out, and almost left it in the seatback of the 737.

Either of the Cook's magazines are worth checking out. I give them the (almost meaningless) NTSC seal of approval!