Too much mozerella in lasagna!
Too much mozerella in lasagna!
So I have absolutely boofed up a lasagna. It’s an old Margaret Fulton recipe and I was really looking forward to making it for the first time in ages.
The cheese mix was perfect, and the meat had cooked down fantastically. I must have had a brain fart though, because instead of just a sprinkle of mozzarella in between the middle layer and on top, I seem to have totally overdone it - it’s basically a mozzarella pile that just tastes like it’s been in the same room as the meat sauce. Pretty much a salty inedible blob.
So instead of wasting it, I wanted to ask if anyone has any ideas of how to salvage this mess? Recook with extra sauce? Scrap off the top and hope for the best? Anyway to save it!?
Add some more mozzarella on top
I’m fearful if I add anymore, it may reach mozzarella singularity. No life, only moz
You say it like its bad
Toast some Italian bread and make a sandwich.
Meatball sub with mozzarellasagna heaped on top?
Personally, I'd probably just make more sauce to serve on top when I eat it.
Add more mozzarella, no such thing as to much cheese.
No such thing as too much mozzarella.
Use it as a pizza topping?
Slice it up, bread it and deep fry it (or just pan fry, if you don't like to have fun)
Let it get cold, slice it, put the slice on some garlic bread and broil it. Should be pretty tasty.