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Shamis
Guest
That's because your sauce was runny. It should be meaty and thick.
A Reddington Sunday
- Thread starter Reddington
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Shamis
Guest
Both the white sauce and the red sauce should be thick.
You should set it aside for 5 or 6 minutes. Don't cut into it straight away because you need to let it set.
You should set it aside for 5 or 6 minutes. Don't cut into it straight away because you need to let it set.
Thank you kindly.You never told me you could cook. 
Alas, I have not touched wheat/grains for a long time so I'll have to pass. I can't refuse shaah, though. 
Alas, I have not touched wheat/grains for a long time so I'll have to pass. I can't refuse shaah, though.
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Queen Carawelo
Guest
You guys all this lasagna talk is making me crave it. I'm going to make some tomorrow inshallah.
Veggie lasagna to be exact.
Veggie lasagna to be exact.
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Shamis
Guest
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Queen Carawelo
Guest
Shamis, I make plain sauce, then I sautéed veggies separately. It depends on what kind of veggies I want to eat that day.
For my lasagna I'm going to make this evening, I will use shredded carrots, diced zucchini, spinach, mushrooms, lots and lots mushrooms.
I will use 3 cheese, ricotta, mozzarella, permasan.
For my lasagna I'm going to make this evening, I will use shredded carrots, diced zucchini, spinach, mushrooms, lots and lots mushrooms.
I will use 3 cheese, ricotta, mozzarella, permasan.
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Queen Carawelo
Guest
Who was talking about shrimp? Maskaax faluuq lol
I was intrigued by y'all's obsession with lasagna
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Queen Carawelo
Guest
I love shrimp..
I need to take it easy on it bc come to found out that its imported from Asia..meaning...there's no accountability
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Queen Carawelo
Guest
To be quite honest I don't care where it comes from, as long as it's shrimp I will eat it.
Wait that sounded weird. Nvm.
Sometimes you abandon sense...these Asians farm grow it with crazy chemicals for mass production
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Queen Carawelo
Guest
I don't abandon sense, I frequently have blonde moments.
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