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I've been busy with work and classes but here's my latest concoction - Pumpkin and Mascarpone Lasagna. It's a wonderful fluffy lasagna with bright flavors and is good for most vegetarians (it has dairy and eggs, if you don't eat eggs just leave them out).

Not only that it's fairly cheap to make too. Half the cost is in the cheeses so if you shop around you may be able to cut the cost lower. I only use fresh pumpkin because I'm still too baffled at how pumpkin turns brown in a can so if I didn't have fresh pumpkin I may lean more toward using squash instead of using canned. For a pie canned may be fine but not for this.

Sorry about the photo, it was for a dinner party and I only took a photo after the fact so I didn't get to set it up properly.
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