There are as many versions of lasagna as there are cooks. Filling ingredients vary; but there are two main sauces used, a red and a white. You can alternate them between the layers of pasta and filling. Start with red on the very bottom and ending with white on the top; but do it the way you like it best. That's the Italian grandmother's way!

Adriabella is the new italian brand for good food and wine.Adriabella food and grapes come from selected estates in Italy.We do great red and white wines, family recipes marmelade, traditional tomato sauce, tasty apple and pear juice.please come and visit us.The Adriabella team

4 large pears, cored & cut into chunks1 large red bell pepper, seeded & cut into pieces2 jalapeño chiles, seeded & cut into pieces4 Italian plum tomatoes, chopped1 cup taco sauce1 tsp. garlic salt

Italian-American cuisine (more simply known as “Italian food” in the United States) is the cuisine of Italian-American immigrants and their descendents, as influenced by American culture and the immigration patterns of Italians to the United States. As immigrants from different regions of Italy settled in different regions of the United States and became “Italian-Americans,” they brought with them diverse traditions of foods and recipes that were particularly identified with their regional origins in Italy and yet infused with the characteristics of their new home locale in America. Many of these foods and recipes developed into new favorites for town peoples and then later for Americans nationwide; as, for example, the "Muffuletta" sandwich from New Orleans, Louisiana or the "toasted ravioli" (actually breaded and deep-fried) from St. Louis, Missouri.Prominent American chefs and cooks working in the Italian-American style include: Lidia Bastianich, Mario Batali, Michael Chiarello, Mary Ann Esposito, Giada de Laurentiis, Rocco DiSpirito, and others. In addition, many other chefs such as Rachael Ray incorporate substantial amounts of Italian influence in their cooking.