Utterly delicious, but I gave it a four because it's so much work. It took me hours, even though I did quite a bit of work ahead of time. The next time I make this, I'm going to double and freeze it. I used this to clean out my fridge. I used half of a squash and a sweet potato. I like this combo, it added a hint of sweetness and some creaminess to the ricotta mixture. I used my homemade tomato sauce, which runs to very spicy, so it was a nice balance between the two tastes. Next time, I won't even bother with dicing, I'll just bake the squash, mash it, and add it to the ricotta. The pesto is a great idea. It adds SO much flavor to the ricotta. Sure, it's high fat, but it's lasagne! Splurge a little. The only other thing I did differently was salt my eggplants and let them sweat for a while. Then, I dipped my eggplant slices in egg, then breadcrumbs, and baked them for a few minutes on each side.
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Utterly delicious, but I gave it a four because it's so much work. It took me hours, even...