OK, so it's been a while since I wrote a post in this series - and I've had two roasters in the freezer for like ages! Ah well. Last Friday I had the opportunity to go cross-border shopping, and I found that ricotta cheese and oven ready lasagne noodles were about half the price they are up here! So, of course I grabbed what I wanted, took out a chicken to thaw on Saturday, roasted the sucker, and made the lasagne on Sunday.
Check out this post for the ingredients and method.
I used about 3 cups of mushrooms in this version, and I used low fat ricotta cheese instead of cottage cheese. The tub I got in the States was way bigger than the tubs I usually get here, 907grams as opposed to the usual 500g.
This was a bit of a drier lasagne, but it was still delish!