(The misspelling is intentional and courtesy of the numerous yet charming typos from our favorite restaurant's menu)
Okay, I have a few issues with this recipe. First, there is no such thing as an "open lasagne;" when you use lasagne noodles like spaghetti, what you get is a big mess.
Second, who uses 4-6 lasagne sheets? It leaves you with a useless amount of leftover lasagne that will probably sit in your cupboard for, oh, 5 months or so, until you finally decide to use them to make an actual lasagne, but then realize that you need to buy another box, which means you'll be in the same exact situation you started in.
Finally, anyone who can make this meal in 10 minutes as Gordon promises in his intro is a wizard.
Mmm, mushroms.
At least this recipe is easy and quick - perfect for a weeknight.
All we had to do was saute mushroms, garlic, and leeks, add stock and cream, and mix in the lasagne and some tarragon.
The finished product, in all its soupy glory:
Final verdict: Tasty, but next time use a different kind of pasta and thicken the sauce.
Bonus Round! Pictures from the editing room floor so you can appreciate the challenge of making this dish look appetizing.
Fingers crossed Gordon doesn't choose today to start following our blog!
Okay, I have a few issues with this recipe. First, there is no such thing as an "open lasagne;" when you use lasagne noodles like spaghetti, what you get is a big mess.
Second, who uses 4-6 lasagne sheets? It leaves you with a useless amount of leftover lasagne that will probably sit in your cupboard for, oh, 5 months or so, until you finally decide to use them to make an actual lasagne, but then realize that you need to buy another box, which means you'll be in the same exact situation you started in.
Finally, anyone who can make this meal in 10 minutes as Gordon promises in his intro is a wizard.
Mmm, mushroms.
At least this recipe is easy and quick - perfect for a weeknight.
All we had to do was saute mushroms, garlic, and leeks, add stock and cream, and mix in the lasagne and some tarragon.
The finished product, in all its soupy glory:
Final verdict: Tasty, but next time use a different kind of pasta and thicken the sauce.
Bonus Round! Pictures from the editing room floor so you can appreciate the challenge of making this dish look appetizing.
Fingers crossed Gordon doesn't choose today to start following our blog!
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