Mr_Pot
Well-Known Member
I am happy with aubergine slices but I have noticed that Sainsbury's sell thinly sliced rectangles of butternut squash to use as lasagne if anyone wants to try that.
I am happy with aubergine slices but I have noticed that Sainsbury's sell thinly sliced rectangles of butternut squash to use as lasagne if anyone wants to try that.I have seen people mention that pre-cooked thin slices of butternut squash will do in lasagna. Not tried it myself though.
I have and it's not so bad. But then you could buy a squash and slice it yourself I suppose.I am happy with aubergine slices but I have noticed that Sainsbury's sell thinly sliced rectangles of butternut squash to use as lasagne if anyone wants to try that.
That sounds like a plan as well! Thank youI have made a mock lasagne using layers of opened out leeks.
Slice the leek lengthways, from top to bottom, Stop slicing at the centre, then open out the individual layers and use them like pasta sheets. Make your mince and sauce as usual, avoiding any carby thickeners and cook just as you would a pasta lasagne.
To get the precision of the bought squash slices I would need a bandsaw.I have and it's not so bad. But then you could buy a squash and slice it yourself I suppose.
If you know the fastest way to peel lots of apples is using a cordless drill, it's not such a big step to a band saw in the kitchenTo get the precision of the bought squash slices I would need a bandsaw.
Thanks that a couple of things to try. I think I'm going to have to try them all. I've had cauliflower pizza where I cook the mash in the oven and turn it so that both sides have a bit of a crust before I build the pizza, that might work for lasagne.
To get the precision of the bought squash slices I would need a bandsaw.
You simply need a kaasschaaf. It's something you'll find in every Dutch kitchen, and often more than oneI'm thinking thin, like processed cheese, but in my world, processed cheese is vile, so maybe some of the supermarket sliced packs.
You only need to cook long enough to get a crust then it doesn't soak up the juices. But I also like the idea of sliced cheese thank you.I've not done it myself, but your pizza base will have dried out a bit, by cooking it in a dry heat. In a lasagne, I think it'd just go to mush, due to the liquid in the other layers.
My bonkers mind is wondering how it would go with thin slices of cheese. I'm thinking thin, like processed cheese, but in my world, processed cheese is vile, so maybe some of the supermarket sliced packs.
Thank you!Hey @Antje77 now I know why I had to come back to the forum!! You are a breath of fresh airCheers/L
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