"IN COLLEGE, MY FRIENDS AND I MADE CASSEROLES WITH DORITOS, BARBECUE SAUCE, CHEESE, AND WHATEVER PROTEIN WE HAD ON HAND. IT WAS LATE-NIGHT FOOD AT ITS BEST AND SO DELICIOUS. OVER THE YEARS, I’VE REFINED THE RECIPE A BIT (THOUGH I’LL NEVER BE TOO OLD FOR THE ORIGINAL), REPLACING THE CHIPS WITH LASAGNA NOODLES, AND ADDING IN SOME COLLARD GREENS AND ONIONS. I’VE PAIRED IT WITH SOME LEMON AND GARLIC SNAP PEAS TO ADD A LITTLE BIT OF LIGHTNESS AND ACID TO COMPLEMENT THE LASAGNA’S CHEESINESS AND THE SWEETNESS OF THE BARBECUE SAUCE." — DAINA FALK
