Sorry for the delay, I managed to drop a packet of blueberries on the kitchen floor. Three of the little buggers got all the way into the dining room! We tried a tiny piece before GM went to bed. The ricotta layer is a little grainy looking, and I failed on the vertical integrity. Perhaps when it’s cooled a bit it will be better. The flavor is good, but I was hoping for more pronounced gorgonzola-ness. I think I should have warmed and drained the fat from the garlic confit (but hey, how can you go wrong with duck fat?). I don’t think the white lasagnes are going to replace the tomato based ones in our hearts, but it’s an interesting change.
We finally ate some of this last night (opening night of the new basketball season, woohoo!) and I think GM's inital reaction of "this is a great mac&cheese" is correct. We liked it, but lasagne without tomato sauce is just another baked casserole. It might make a great starch side for the ddg dinner, we'll see.
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We tried a tiny piece before GM went to bed. The ricotta layer is a little grainy looking, and I failed on the vertical integrity. Perhaps when it’s cooled a bit it will be better. The flavor is good, but I was hoping for more pronounced gorgonzola-ness. I think I should have warmed and drained the fat from the garlic confit (but hey, how can you go wrong with duck fat?).
I don’t think the white lasagnes are going to replace the tomato based ones in our hearts, but it’s an interesting change.
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It might make a great starch side for the ddg dinner, we'll see.
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