Oh it’s been a while. We had the best vegetarian lasagne last night (and this morning, I couldn’t help stealing a cold slice from the fridge). The “meat” of the lasagna was made of lentils, garlic, chopped onion, green or red pepper, tomatoes and tomato paste, chopped celery, zucchini, and olive oil and dried oregano. Again, Sarah experimented as she couldn’t get ricotta cheese for the white sauce (I believe the term is béchamel? bleh) so she used a mix of normal cheddar. She’s really waxing the white sauce bit, which is really hard because you have to get the temperature and stirring technique just right otherwise the consistency turns into a pubescent British teenager’s face, all lumpy and pale. For the cheesy top she used a pizza topping mix (mozzarella and cheddar) which was perfectly crunchy and gooey, again hard to get right as we have a very shallow baking oven but all I could do was droooooool again and wolf it down. Nyumnyum.