* Chiffonier refers to thin strips or shreds of vegetables used to garnish foods. To make a chiffonier, cut the thick main vein from the leaves, stack them, roll them lengthwise, and then cut the thin strips from the ends.
** Faux Aged Balsamic Vinegar – If you don’t have this glaze in your pantry – do as the chefs have learned to do, reduce your balsamic vinegar with a little brown sugar.
Cook the lasagna 30 minutes in boiling water; remove from heat, rinse in cold water, drain and set aside. (This can be done ahead of time and refreshed in boiling water just before serving).
Prepare Filling Ingredients and Creamy Roasted Garlic Sauce; set aside until ready to use.
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