Lasagna - Veg Options - Send me over the moon!
I'm making a lasagna this weekend - the vegetarian option one.
I've made a lot of lasagnas - many good ones. But I am looking for some new ones to try. I am not a huge fan of the eggplant or mushrooms. I have used beans, squash, various cheeses and herbs. I've done Italian and Mexican versions. So I ask you Chowhounds...what is your favorite fillers and recipes for lasagna??
My favorite kind of lasagna is vegetarian - my usual lasagna consists of artichokes,carrots,onions,tomatoes & maybe a few pieces of red & yellow pepper - I make my cheese mixture out of soft tofu mixed with herbs & breadcrumbs. The sauce is always a pink sauce - made with a red sauce of my choice and then either smooth tofu or organic sour cream.
Then topped with sprinklings of fresh parm or fresh mozz -
I saw that you do not like eggplant, but my favorite veggie lasagna recipe is the roasted eggplant with goat cheese from the WS Pasta cookbook.
I don't remember the exact recipe off the top of my head but it includes: roasted eggplant, tomatoes, onion, green pepper, goat cheese, ricotta cheese, and green lasagna noodles.
I make a very rich, but absolutley delicious spinach lasagne with bechamel and imported sharp provolone cheese. You want lots of fresh nutmeg and the best pasta you can find.
I read that you have not made bechamel sauce. This is an essential that you really should learn because it is a great jumping off point for other sauces. It is very rich and a bit old fashioned, but very satisfying particularly during the winter. Here's a recipe I like, but there are many others and once you've made it a few times you'll find your own way.
Sauce Bechamel ~ A Traditional Recipe
1 small yellow onion, peeled and cut into small dice
1 small carrot, peeled and cut into small dice
1/3 celery rib, cut into small dice
1/2 cup unsalted butter
1/3 cup unbleached all purpose flour
4-1/2 cups milk
salt and freshly ground black pepper
freshly grated nutmeg
small bouquet garni
1. Scald the milk. Remove from heat and set aside.
2. Heat the butter in a small saucepan until the foam subsides, then add the diced vegetables. Saute until the onions are translucent.
3. Take the pan off the heat and stir in the flour. Put the pan back on the heat and cook about 5 to 7 minutes, stirring occasionally.
4. Remove the pan from the heat and slowly whisk in the scalded milk.
5. Return to heat and bring up to a boil, stirring constantly with a woodem spoon.
6. Season with salt, pepper and nutmeg. Add the bouquet garni, lower heat and barely simmer for 35 minutes.
7. Remove and strain the sauce, without pushing on the vegetables.
8. Cool the sauce in a cold water bath and store in the refrigerator for up to 2 days. May be frozen for up to 3 months.
A neighbour made a tofu & spinach lasagna that was surprisingly good. She got the recipe off the tofu box. If I can find the recipe I'll post it back here.