Alton Brown has labeled his original slow cooker lasagna as his worst recipe ever, notorious among fans for its poor execution and the unconventional use of dried goat milk powder. Many cooks expect authentic lasagna to be oven-baked, a standard Brown has finally decided to honor. With his new recipe, aptly named 'The Final Lasagna,' Brown returns to making lasagna the traditional way, featuring homemade ricotta cheese and a more thoughtful approach that emphasizes quality over speed.
My original Slow Cooker Lasagna is, I believe, the most hated Good Eats recipe of all time. For those who wisely chose to avoid it, the noodles ran up the side of the slow cooker and, well ... dried goat milk was involved.
Sometimes the best way to ensure something is done right is to do it yourself. As a cook who's never been shy about experimenting with flavors, that's exactly what Alton Brown does with his new and improved lasagna.
But in an attempt to revamp his recipe, Brown decided to go back to basics and throw it in the oven.
Alton Brown's new 'The Final Lasagna' is a return to tradition, featuring homemade ricotta cheese and requiring a greater degree of culinary effort.
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