One thing I wasn’t sure about before preparing this recipe was the pasta part. Would I have to make the lasagna sheets myself? Or would it be “okay” to buy the dry ones at a store? After watching a couple of YouTube videos the question answered itself: I would do it with the dry ones! If the Italian YouTubers were using it, with wouldn’t I as well? π
The second decision was on the filling. In the beginning, I considered buying some kind of vegan grounded beef (apparently, there’s one brand that makes a good alternative). The second option was using soy crumbles. And the third one, lentils or some other thing. I chose the latter because I wanted to try something different. I never use lentils as a meat substitute (usually I do soy crumbles), so I wanted to see -and taste!- how it was like.
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