Well I once did a dessert lasagna for my then-partner Philippa. It was a collection of various fresh fruit with the pasta replaced by crepes and the cheese sauce replace by Vanilla Angel Delight, topped with a strawberry sauce and chopped Walnuts.
I like lasagna. But what’s not to like about melted mozzarella and pasta? Truth be told, I prefer vegetarian versions with mushrooms and spinach and fresh tomatoes sliced on the top, BUT I certainly don’t need an altered recipe card to tell me how to create my version from the standard layers of sauce, ricotta, grated cheese, beef and pasta version. And quite frankly, it amazes me how many people do.
I’ve always been baffled by the recipe collecting kind. Because again, how many ways can there possibly to make lasagna — you’ve seen one, you’ve seen them all. (Yes, that’s a hyperlink to a lovely, little post I wrote about the Italian dish — go ahead and open it; it’s rather humorous if I do say so myself.)
I sort of feel the same way about crockpots. Don’t get me wrong, a crockpot can be a lifesaver in the…
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