1 hour ago, Anna N said:Thanks for sharing. Just puzzled as to why. Doesn't seem to be much less trouble this way than when done from scratch. Not judging. Just a bit puzzled. I guess making the bechamel.
That was my first thought but I can see it would be kind of nice to have one for breakfast without getting all the ingredients out. My problem would be remembering to thaw it O/N in the fridge 🤣
Today's breakfast was sort of a deconstructed lasagna. I made a small batch of the Lasagna with Gochugaru Oil from Korean American the other day but a full batch of sauce because I thought it sounded interesting. It includes plenty of red onion, a whole tin of anchovies, butter, gochujang and gochugaru. None of them take over but work together to yield an intriguing flavor that's hard to pin down. I was thinking it would be good on spinach or ricotta ravioli but was too lazy to make them so I just turned the same ingredients that go into the lasagna (spinach, mozz, parm, ricotta) into a baked pasta.
Edited to add that I just realized that just posted my breakfast in the lunch topic. Might as well leave it here. It was a rather late breakfast 😉
