Re: Vegetable Lasagna
For my veggie lasagna, I slice my zucchini and squash very thin on a mandolin/grater, and layer with thicker slices of tomato. I add my spinach to my white bean sauce, either defrosted frozen chopped or fresh chopped, depending what I have on hand. I don't use tomato sauce, and I do cook my noodles first (not enough liquid without the sauce for uncooked noodles).
I've also made it like mommylove, with sauce, ricotta (again, with spinach added), and mozzarella in my pre-vegan days, or for my extended family.
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Christa
Oldest, 22
Middlest, 13
Youngest, 10
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