This was definitely a five-star recipe when it came out of my kitchen, but I did change a few things. I have been working on making the perfect lasagna for years, but wasn't too sure about the vegetarian variety so decided to use a recipe. I sauteed the garlic, mushrooms and garlic, but also added a yellow pepper to the mix because I had one on hand. I also seasoned this mixture with some dried herbs, fennel etc. Instead of boiling the spinach or even adding it to this sauteed mixture, I have learned from using it in every lasagna that I make that you absolutely do not have to do anything to fresh spinach... So, I left it out of the pan and instead added a jar and a half of spaghetti sauce and a can of tomato paste to the sauteed vegetables. Once it was simmering I added fresh basil, oregano, sage and dill from the garden. I let this sauce simmer while I prepared the cheese mixture. They didn't have Romano at the store I went to, so I went for Parmiaggiano Regiano or something like that (a hard bar of parm). I grated this into the mixture and added a bit of mozza to it too. Started the layers with noodles, cheese, a layer of fresh spinach and then the tomato/veggie sauce. Repeated two more times. Topped with mozza and parm. Turned out very delicious!! I would give it 5 but I didn't use the method (way less pots) and I used lots of fresh herbs and way more spinach. Definitely a keeper with my changes!
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This was definitely a five-star recipe when it came out of my kitchen, but I did change a few...