A stir-fry of sliced pork fillet and veg in a sweet a salty mix of soy sauce, honey, sesame oil and Chinese 5 spice. And a few other ingredients
This is a recipe from the old twimii, corrected and with a new gluten-free option. I love this lasagne – I’m so glad I’ve a gf version of it now. Hope you like it too.
This recipe is from Darina Allen’s – Ballymaloe Cookery Course.
This uses courgette slices instead of pasta sheets, and the yoghurt and egg topping from the Mushroom Moussaka rather than Béchamel sauce and cheese. It doesn’t taste like a lasagne but it does taste really good. And no you do not actually have to bake the courgette slices first but do slice them very thinly. We learn when we learn, ok?