Baking with the Bolliers

  Grandma Style Lasagna -Photo Ryan Cozart We made this with our friend Ryan on our Youtube Channel, and since we kept referring to the measurements as Grandma Style, this is our Grandma Style Lasagna. Lint to the video  HERE Years ago I asked my Italian friend Tara if she would be willing to share her sauce recipe. She sent me this.... Hopefully she doesn't kill me because I am not sharing her sauce recipe as she sent it to me. Its a mash-up of her recipe with a lasagna recipe I found online that I felt would be vastly improved if made the sauce like Tara's secret recipe.  So here we go. I have served this for many Christmas Parties, Sunday dinners, and any day that would be made better by a slice of homemade lasagna.  For the Meat Sauce: Enough Extra Virgin Olive Oil to cover the bottom of a heavy stock pot 1 Onion, diced 5-6 cloves of Garlic, chopped 4 14 oz cans Diced Tomatoes 2 14 oz cans Tomato Sauce 1 6 oz can Tomato Paste 1/2 C Red Wine Handful of fresh Pars...

This recipe has been a Thanksgiving tradition in our family for around a decade. It comes out perfect every time, and even caused quite the commotion last Thanksgiving when my father in law told his mother that my Chocolate Bourbon version was better than hers. (Gasp!) It's even a teeny bit healthy too.  I love making pretty designs on the top. We have cleaned up the ingredients of this Butter Pecan Pie by removing the corn syrup and replacing it with agave nectar. Before you go all crazy on me by telling me that Agave Nectar is just as bad as corn syrup let me get in two points. 1. Yes Agave Nectar is Fructose. That’s why it works in this and my peanut brittle, but depending on  HOW  it’s processed it can be lower glycemic 2. Agave Nectar is Non-GMO and doesn’t contain all the icky stuff used to process corn syrup. Why do you need a fructose component in pecan pie? If you ever made Rock Candy as a child you know that sugar molecules fight through liquid to bond to each o...