Had left-over redwine beef casserole with some Basmati on the side.
Lasagna is definitely better after a day or two.
In fact when I make it, I keep it in the fridge a day or two before I cook it in the oven.
Also helps the pre-cooked sheets to soak up the sauce so the pasta is always cooked properly.
I made Sandy's sausage and gravy recipe too, and it was fabulous.
Yoooooo hoooooo >>>>>>>> Trav ..... here it is.
There was a slight bother though in that I think I should have reduced the temperature as when it's on a fan setting, the oven seems hotter, so the top ended up a little darker than it should which was a bit snoofy. I did purchase an oven thermometer and it seemed okay, but I'm not sure it was.
So to hide the 'problem', I sprinkled some pure icing sugar over it, then defrosted some frozen strawberries (from the farm down the river) and put them on top.
It's far from perfect, but it's going to be delicious, and I want to thank Trav for such a wonderful recipe and all the guidance he gave me with awesome patience .... 
And you can all come for dinner tomorrow night and help us eat it .... 
Back tomorrow, we have visitors on the way so I have to carefully go hide the cheesecake because I made cupcakes for them ... 
@tasfleur wrote:Yoooooo hoooooo >>>>>>>> Trav ..... here it is.
There was a slight bother though in that I think I should have reduced the temperature as when it's on a fan setting, the oven seems hotter, so the top ended up a little darker than it should which was a bit snoofy. I did purchase an oven thermometer and it seemed okay, but I'm not sure it was.
So to hide the 'problem', I sprinkled some pure icing sugar over it, then defrosted some frozen strawberries (from the farm down the river) and put them on top.
It's far from perfect, but it's going to be delicious, and I want to thank Trav for such a wonderful recipe and all the guidance he gave me with awesome patience ....
CONGRATULATIONS TAS !!!!!!!!!!!!!!!!!
It certainly looks the part.
Have you had a taste yet, would be interested to know if you like it.
As I had mentioned, we spent a few years
(obviously not every day) playing around with measurements,
types of Ricotta, cooking times/ temps.
Finally got something that was a little different and tastes good.
Thank you for the thank you, and are pleased that you made the effort and appear to have had a success this time.
You now have a starting point, so you may have to play a bit with the temperature.
1st prize to you.
@tasfleur wrote:Back tomorrow, we have visitors on the way so I have to carefully go hide the cheesecake because I made cupcakes for them ...
There's an imported/foreign food aisle at the supermarket.
I thought I'd have a browse and see if anything caught my eye... ha ha.
🙂
What is that ??
I can't say I have heard of it, but I am simple food man.
