The Guardian’s perfect vegetarian lasagna
I cooked The Guardian’s perfect vegetarian lasagna last night. It wasn’t too bad for a first attempt.
I wasn’t able to find ricotta cheese, so I substituted it with a mix of cottage cheese, soft goats’ cheese and mascarpone. I won’t do this again though, as the cottage cheese was a bit too sour. Also, in our oven at least, I will need to extend the cooking time of the aubergines and peppers (or turn them over) and shorten the time the pine nuts are roasted.
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