You're a vegetarian, guests are coming over for dinner, and you know that at least one of those diners is an avid carnivore — the fuss and fidgeting begins as you start in on a meal plan. I think most longtime vegetarians have come across that nagging question posed by meat enthusiasts: just what do you eat anyway? Visions of bland salads and blocks of tofu dance uncomfortably in the minds of the skeptical. Of course, a cook wants everyone to come to the table excited and leave it satisfied.
Bring in this lush vegetable and mushroom lasagne. One of the earliest one-dish meals that I perfected shortly after becoming a vegetarian, the staunchest meat lovers surely wouldn't throw away their forks in frustration — unless of course, they detest succulent mushrooms in a rich and zesty fresh tomato sauce and generous slices of cheese tucked into delectable sheets of pasta noodles. It's been a classic to serve up for a long time and I've perfected the dish over the years to make it even more tempting with additional layers of flavors.
Light and creamy ricotta pairs well with the more robust and earthy textures and flavors present in this dish resulting in a sumptuous meal with a balanced elegance.
I can attest that everyone I have served this lasagne to has never left the table with a grimace on their face and usually second helpings are in demand. Happy diners and a happy cook.
I served it up with classic Southern-style buttermilk biscuits.
|Vegetarian Mushroom and Spinach Lasagne|
|Recipe by Lisa Turner|
Published on October 8, 2013
Classic, rich and sumptuous lasagne with creamy ricotta cheese, spinach and a zesty homemade tomato mushroom sauce
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If you enjoy this dish, surely you won't want to miss out on these other pasta delights:
Ricotta Pesto & Mushroom Lasagne
Penne with Ricotta, Parmesan and Tomatoes
Vegetarian Mushroom Bourguignon
Linguine with Pea-Basil Pesto and Mushrooms
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