Comments on: Lambsagna http://noteatingoutinny.com/2008/10/23/lambsagna/ Consuming Les$, Eating More Tue, 22 May 2012 15:56:24 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: stomach fat http://noteatingoutinny.com/2008/10/23/lambsagna/comment-page-1/#comment-92078 stomach fat Tue, 30 Jun 2009 09:35:04 +0000 http://noteatingoutinny.com/?p=1240#comment-92078 I admire the time and effort you put into your blog. I wish I had the same drive :) I admire the time and effort you put into your blog. I wish I had the same drive :)

]]> By: Greengrassbluesky http://noteatingoutinny.com/2008/10/23/lambsagna/comment-page-1/#comment-65652 Greengrassbluesky Wed, 29 Oct 2008 16:25:20 +0000 http://noteatingoutinny.com/?p=1240#comment-65652 I totally understand the forgetting to photo the finished product. The food usually get inhaled at my table and frequently I only remember after the fact...oh well! I love your cost calculator. I totally understand the forgetting to photo the finished product. The food usually get inhaled at my table and frequently I only remember after the fact…oh well!
I love your cost calculator.

]]> By: Deborah Dowd http://noteatingoutinny.com/2008/10/23/lambsagna/comment-page-1/#comment-65527 Deborah Dowd Tue, 28 Oct 2008 00:44:33 +0000 http://noteatingoutinny.com/?p=1240#comment-65527 Don't feel bad, I do the same thing all the time! Your lambsagna sounds terrific! Don’t feel bad, I do the same thing all the time! Your lambsagna sounds terrific!

]]> By: Joanna http://noteatingoutinny.com/2008/10/23/lambsagna/comment-page-1/#comment-65071 Joanna Fri, 24 Oct 2008 14:03:14 +0000 http://noteatingoutinny.com/?p=1240#comment-65071 Oh, YUM. I love lasagna and I love the Moroccan spices you used, the dish sounds terrific! I wonder if you could use yogurt instead of or in addition to the ricotta... I have no idea how it would stand up to baking, but I imagine the yogurty tang would work well with the other flavors here. Also, I bought some Merguez sausage from one of the greenmarket lamb vendors, and I was a little underwhelmed -- the meat itself was really high-quality, but it seemed a bit under-spiced to me. Just something to look out for, I guess, although if you're adding your own spices to turn it into a sauce you can always adjust accordingly. Oh, YUM. I love lasagna and I love the Moroccan spices you used, the dish sounds terrific! I wonder if you could use yogurt instead of or in addition to the ricotta… I have no idea how it would stand up to baking, but I imagine the yogurty tang would work well with the other flavors here.

Also, I bought some Merguez sausage from one of the greenmarket lamb vendors, and I was a little underwhelmed — the meat itself was really high-quality, but it seemed a bit under-spiced to me. Just something to look out for, I guess, although if you’re adding your own spices to turn it into a sauce you can always adjust accordingly.

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