Vegetarian Lasagna That Meat Eaters Will Love
I came up with this recipe on my own after taking the best from several others i'd tried. The last time i made this for a party, everyone went crazy for it. I received two of the best compliments i’ve ever received for my cooking. One person told me it was the best lasagna he’d tasted in his life. The other person, an italian woman, told me this was better than her mother’s recipe. On that note, here is the recipe which i prefer to make vegetarian but with the meat variation mentioned at the bottom. Please note that i use ingredients and quantities by feeling" for this recipe but i've done my best to give you exact measurements. Feel free to contact me with questions."
Steps
For this recipe , you are essentially just creating the different elements for the lasagna and then layering them.
There is a tomato sauce layer , a pasta layer , a bchamel sauce layer , and a cheese layer.
Saute the garlic and onion in a large , wide bottomed saucepan.
Meanwhile chop up your zucchini , mushrooms , and tofu , if using.
Size is what you prefer.
You can put them through a food processor if you are running short on time or better yet , pass this job to your lowly sous-chef.
When the onions are nearly softened , add the chopped veggies to the saucepan.
Once the vegetables are somewhat softened , add the tomato puree , bay leaf , oregano , dried basil , chili powder , salt and pepper.
Taste as you go for your preference in saltiness and spiciness.
Remember , ambitious guests can always add more spice at the table.
Bring the tomato sauce to a simmer and then keep it aside on a very low heat.
Now create the bchamel sauce.
Melt the butter into a saucepan and then.
Ingredients
lasagna noodles, onions, fresh garlic cloves, zucchini, mushrooms, tofu, mozzarella cheese, soft fresh goat cheese, tomato puree, milk, butter, flour, bay leaf, nutmeg, dried oregano, dried basil, fresh basil, chili powder