Apologies for the photo. I let my partner watch the cheese to make sure it didn't dry out or burn, and this is what came of it. 😂
It came out much better than I expected, but then again, it is Nagi Maehashi's recipe. I didn't have a baking dish big enough, so I used two smaller ones. Ended up needing extra cheese, but that's all.
I threw in some leftover vegetables, but I would not recommend carrots. They just don't soften as much as the others that Nagi suggested.
I also used cottage cheese instead of ricotta to up the protein.
I'd suggest letting rest for at least 15 minutes instead of 5. I waited about 10 minutes and found that it was still watery on the bottom. 20 minutes later, it wasn't as watery and the slices held together much better.
For the Aussies: I bought all of my ingredients from Aldi, and it still turned out fantastic at lesser cost that Colesworth.
My carnivore partner also approves. He'd like to see this around more often. All in all, it took about 2h from start to finish. If I had a better oven, it'd be closer to Nagi's estimated time.
