This took up the whole frame and, as you can tell, it was mightly big. The lasagne consists of instant lasagne sheets, mushroom pasta sauce, cottage cheese and defrosted spinach and grated tasty cheese.
When I make it I like to add other veggies such as sliced pre-roasted pumpkin, capsicum, zucchini and eggplant (salted and rinsed beforehand) and I usually use condensed tomato soup and a tin of diced tomato in place of the pasta sauce. Some combos I'd like to try include artichoke hearts, leeks and roasted sweet potato.
The lasagne was served with baby lettuce leaves from our garden and an avocado fan (I was working on my garnishing skills that week).
1 comment:
yum, i love experimenting with lasagne too - yours looks great!
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