Cartonny ones taste exactly the same as tinned ones to me.
I don't tend to make lasagne because I prefer other kinds of pasta bake, but for other things requiring a tomatoey sauce I quite often just use fresh ones with the skin on, and don't find it makes much (if any) difference. Is lasagne different for some reason?
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timeasmymeasure
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Date: 2011-08-16 09:47 am (UTC)I don't tend to make lasagne because I prefer other kinds of pasta bake, but for other things requiring a tomatoey sauce I quite often just use fresh ones with the skin on, and don't find it makes much (if any) difference. Is lasagne different for some reason?