This was the second thing I've made from the Women's Weekly Gratins and Bakes book.
There's very little I can make from there at the moment, having to not use tomato and all. So the other week when we had some gluten free pasta in the house, I made this.
I really didn't follow the recipe too closely - I kinda winged it with most of the measurements - and we didn't have any parsely so skipped that. But it turned out pretty well.
Is the juice worth the squeeze? I think so. The base of it is very similar to any other veggie bake I would make, but the parmesan/breadcrumb/lemon rind topping was very nice.
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