This is an old video from 2009!
Does anyone remember this show? Unfortunately, it’s not on anymore, but it was a local weekday variety show on ABC called The View From the Bay, hosted by Spencer Christian and Janelle Wang. It was a live show that featured Bay Area attractions and interviews and also had a cooking segment every day. I had the pleasure of doing the cooking segments a total of five times!
Did I mention it was live? Yikes!
This one was about putting a twist on a recipe that a viewer had submitted. Her recipe was Turkey Bolognese. I wanted to keep the integrity of her recipe and didn’t want to change it too much. So my twist was adding some pesto sauce and making it into lasagna rolls instead of a traditional layered lasagna.
The recipe is in the video. Leave a comment if you have any questions or if you want more detail. It’s been 9 years so I may need to make a couple of adjustments. Please also see below for Variations and Do Ahead.
I had so much fun doing this show. I hope you enjoy watching it.
Variations:
- You can make the sauce the traditional way with a combination of ground beed and pork for a more robust flavor.
- Use the sauce for regular spaghetti or any shape noodle you like.
- Make a layered lasagna.
- Add some grilled and chopped zucchini or eggplant to the sauce. If making a layered lasagna, I recommend keeping the vegetables in slices (not chopped) and layer with the sauce, cheese, and noodles.
Do Ahead:
- Make the sauce and keep in the refrigerator for 5 days.
- The sauce also freezes well. Make a double batch and freeze for that rainy day – literally – for the day that is pouring rain and you don’t feel like stopping at the store.
- The rolls or the layered lasagna can stay in the refrigerator for about 3-4 days. When ready to eat, just add some cheese on top and bake in the oven as normal.
