Tis the season for homemade lasagna. I made my very first batch on one of those “clean out the fridge” nights before vacation. Using a recipe for “Roasted Vegetable Lasagna” from Everyday Food, I modified the types of cheese and vegetables, using ricotta, mozzarella, diced tomatoes, spinach, peas and no-bake lasagna noodles.
Tonight I made David-style lasagna (i.e. heavy on the dairy products) from an Epicurious recipe adapted with homemade bechamel sauce, spinach, mozzarella, and three kinds of cheese (parmesan, mozzarella, cheddar and cottage – hey I was desperate). Because I used a larger pan, the layers weren’t as thick. I’d recommend sticking to a 9×13 or 9×9 pan for a thicker bite. Still delicious though!
Turns out there are endless variations of vegetarian lasagna. You can swap out the veggies, cheese and red/white sauce to your liking. It’s not hard, it just takes time.