Dave's Festival Of Flavor

As part of a special six-part series called "Impress The Chef," each of the anchors was given an assignment: Prepare a home-cooked meal for resident chef Bobby Flay.

Weatherman and features reporter Dave Price watched Julie Chen, Hannah Storm, Harry Smith, and Rene Syler go before him. But he always has been nothing if not intrepid, and so he was determined to prove that he is not "culinarily challenged."

Together with an appetizer of smoked fish and a dessert of ice cream cake, Dave served up a lasagna that won Flay's praise. While agreeing with Dave that the meal was a tad "disjunctive," the chef christened the repast "the Dave Price fusion meal."

That's good enough for us!

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Dave's Lasagna


4 containers of crushed tomatoes
2 medium containers of California-style cottage cheese
1/2 a large container of ricotta (light is fine)
2 packages of sliced Muenster cheese
4 small cans of mushrooms
2 containers of marinated artichoke hearts
2 containers of marinated red peppers
3 packages of creamed spinach
1/2 a package of fresh mushrooms
1/2 bottle of grated parmesan cheese
leftover ketchup
1/2 stick of butter
1 1/2 lbs of lasagna noodles
3 fresh eggs
garlic powder
white pepper
fresh basil


  1. Mix cottage cheese and ricotta with three fresh eggs and season with garlic powder, oregano and white pepper.
  2. Boil pasta for about 6 minutes (not long enough to cook). Put oil or butter in water to keep pasta from sticking.
  3. Simmer the contents of all the cans of crushed tomatoes. Add garlic powder, pepper, fresh mushrooms and canned mushrooms, and any leftover ketchup if you need as a meal stretcher.
  4. Spray pan with PAM non-stick cooking spray.
  5. Layer pasta, then ricotta mix, then pasta, then spinach and Muenster, then pasta, then sauce, then peppers and artichokes and ricotta mix, then pasta, sauce and Muenster, then parmesan and Muenster, "blah blah blah," until you cap off the pan.
  6. Season to taste (and taste often).
  7. Bake at 425 degrees for 75 to 100 minutes.