Vegetarian Lasagna

8 Jun

It isn’t Meat-Free Monday, but don’t let that stop you from going veg on your lasagna. Do it tonight, even. The meat-eaters won’t scoff, unless, of course, they don’t do vegetables. Then, perhaps, move along to cheese-only recipes. Or throw ’em a couple bones! (I say this with love—I haven’t completely gone vegetarian yet.)

Photo © EPC/

I’m a cheese fanatic, but I’ve never swooned over lasagna, because there’s simply too much of the stuff. I chow down like a champ for about three bites and then—bleck—regret. The hodgepodge of greens and mushrooms balances out the mixture of cheeses this recipe calls for. There isn’t too much of anything. Whoever concocted this blend got it just right.

A couple notes, though. Do read the user comments about the recipe; they help out considerably. My husband and I weren’t too keen on the shredded carrot idea, nor were others; so we opted out, and loved it all the same. Someone mentioned that sprinkling Parmesan between every layer of noodle was excessive and contributed to a strange, overly granular texture; so we skipped that, too, and the final product still tasted delectable.

Also, be sure to slice that zucchini as thinly as possible. You don’t want obnoxiously sized chunks of anything throwing off the palette. And if you forget the ricotta at the store one time, don’t despair. We’ve had to make do with all mozzarella, and it was only slightly less delightful.


2 Responses to “Vegetarian Lasagna”

  1. Mrs. Priss June 14, 2010 at 2:02 pm #

    GIMME! That looks amazing!

    • itavero June 14, 2010 at 4:40 pm #

      It’s so ridiculously good. We had a potluck to attend, and I realized neither of us had a fool-proof potluck dish. We sure do now. Total crowd-pleaser. Thanks so much, first-ever commenter!

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