Very good! A friend requested a veggie lasagna for her birthday dinner and she loved it. I fell back on my time-tested lasagna recipe for the cheeses and creamed together the ricotta and cottage cheese with about a third of a wedge of fresh Parmesan and a third of a wedge of Romano, crumbled in the food processor, along with several cloves of garlic and a bit of fresh basil. I add an egg, blend well, and let that rest in the fridge overnight. It's well worth it. I left the spinach out of the cheese mixture and added it tot he sauted veg just at the end. I also added some provolone to the mozzarella. Any time I make lasagna, I also make the sauce ahead and let it rest in the fridge overnight, as well. That trick, and using fresh herbs, and lots of great Italian cheeses, makes any lasagna better. Plus, you've really only got to put it together on baking day.
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Very good! A friend requested a veggie lasagna for her birthday dinner and she loved it. I...