swquilts
01-30-2007, 07:26 AM
OK, so I just used the recipe as a base. Here's what I did.....
I had 1 pound of our Mediteranean (sp?) sausage (in bulk) thawed and DH wanted something in the lasagna arena. I used 2/3 cup dried porcini, 2 cups of creminis and 1 pound of diced turnips. (Clean out the fridge time again!) I then made the sauce. Using the oven ready lasagna noodle things I built the dish.
DH wasn't entirely wild about the turnips. I shouldn't have even mentioned them since turnips generally take on the flavor of whatever they're cooked with, in this case the porcini liquid. I really liked it, something different for a change and I used veggies that otherwise would probably be pitched soon.
Oh, I almost forgot!! I posted a question on which cheese to use and Canice suggested the fontina....a most excellent choice!! Thanks C!!
I had 1 pound of our Mediteranean (sp?) sausage (in bulk) thawed and DH wanted something in the lasagna arena. I used 2/3 cup dried porcini, 2 cups of creminis and 1 pound of diced turnips. (Clean out the fridge time again!) I then made the sauce. Using the oven ready lasagna noodle things I built the dish.
DH wasn't entirely wild about the turnips. I shouldn't have even mentioned them since turnips generally take on the flavor of whatever they're cooked with, in this case the porcini liquid. I really liked it, something different for a change and I used veggies that otherwise would probably be pitched soon.
Oh, I almost forgot!! I posted a question on which cheese to use and Canice suggested the fontina....a most excellent choice!! Thanks C!!