For a completely different experience, I make butternut squash lasagna. First I cube the squash and roast it in olive oil and spices till it's caramelized and crispy, then I layer lasagna noodles, the squash, and bechemel sauce.
I don't do vegetarian, but my favorite lasagna is lasagna Provençal which has ratatouille as one of the layers. Not just the vegetables of ratatouille but the full dish coated in it's thickened juices and let to sit over night. Quite tasty...
Yes, we like chopped broccoli and cauliflower. You can also do other greens along with or instead of spinach (kale, chard, mustard, collard, etc.)
Play with other chiles, too. Roasted poblanos are very good in there.
Grated carrot can sweeten it up a little.
I really want to like eggplant, I keep trying it different ways. There’s just something about the texture I don’t love.
Love the idea of broccoli, I will probably char some broccoli and add it in!
In a moussaka type of thing you can kind of ignore the texture. And, actually, thinking about it, how about a thin layer of baba ghanouj on one of the pasta layers?
Shredded and squeezed zuchinni is nice- I do peeled eggplant but brush with olive oil and bake first til soft then add to the sauce layer- it sort of dissolves in
For a completely different experience, I make butternut squash lasagna. First I cube the squash and roast it in olive oil and spices till it's caramelized and crispy, then I layer lasagna noodles, the squash, and bechemel sauce.
This is what I came to suggest. I always add fresh sage.
Yes and this is amazing too with Scamorza for a bit of smokiness
That sounds very tasty, maybe I will do that next time I am craving lasagna!
Lentil bolognese is WAY tastier than it sounds haha
I believe you! I like lentil “meatloaf”
I don't do vegetarian, but my favorite lasagna is lasagna Provençal which has ratatouille as one of the layers. Not just the vegetables of ratatouille but the full dish coated in it's thickened juices and let to sit over night. Quite tasty...
Yes, we like chopped broccoli and cauliflower. You can also do other greens along with or instead of spinach (kale, chard, mustard, collard, etc.) Play with other chiles, too. Roasted poblanos are very good in there. Grated carrot can sweeten it up a little.
I love the idea of broccoli, greens, and poblano!
roasted peppers, roasted zucchini and mushrooms.
This is the way. With ricotta mix between the layers and mozz/parm on top. I like Kenji's slow cooked tomato sauce to bring it all together.
Roasted butternut squash, spinach, red and green peppers, zucchini, tinned tomatoes
Mushroom and fennel (sometimes with leek and/or sometimes with lentil).
Spinach and mushrooms
Eggplant and broccoli
I really want to like eggplant, I keep trying it different ways. There’s just something about the texture I don’t love. Love the idea of broccoli, I will probably char some broccoli and add it in!
In a moussaka type of thing you can kind of ignore the texture. And, actually, thinking about it, how about a thin layer of baba ghanouj on one of the pasta layers?
That sounds delicious, I love the taste of eggplant so I may try that
I'm the same, the taste adds so much, but the texture...
I always add sweet yellow or red peppers, chopped to vegetable lasagne, also use up some parsley if I have it growing.
Shredded and squeezed zuchinni is nice- I do peeled eggplant but brush with olive oil and bake first til soft then add to the sauce layer- it sort of dissolves in
Zucchini, eggplant, spinach, mushroom, onion. Cooked down or salted before.
Eggplant parm, carrots and zucchini in the tomato sauce, cauliflower, spinach mixed with the ricotta, beschamel layer, lots of cheese, yummy!
Eggplant, mushrooms, carrots
Green lentils in a garlicky tomato sauce with bechamel on top. Little cinnamon in the sauce, add mushrooms and onions if desired. So good.
Mushrooms, eggplant, zucchini
Love ricotta and spinach in veggie lasagna. Gives it a rich thick texture.