It happens, and it happens to you too, that you make too much food. Sometimes it happens by accident, and sometimes it’s planned for a few days. Especially if we have little time to cook the next day.
And then there are the dishes that taste even better the next day. Borsch, for example, is said to be tastiest on the third day. I didn’t try to keep it for three days, but the next day it was really tasty. It’s hard to say whether it’s better than on the first day, but it’s definitely tasty.
And then there’s Lithuanian pride – cepelinai! I’m sure more than one housewife makes more roasts to fry in the pan the next day. Toasted, browned edges – mmmm how delicious.
This time I ‘managed’ to make too much lasagne. It was not difficult to make too much, it is more difficult to make lasagne for two people. We have had various attempts to heat lasagne, both in the oven and in the microwave. It wasn’t bad, but the method I tried today is worth sharing – I heated it in strips in a frying pan, just like our favourite cepellini. And it was a good fit. Give it a try!
