at home with ann

This lasagna is filling, creamy and delicious.  Sometimes you want to go all out with cheese, in which case try the Classic Lasagna .  Other times you want to try something a little different, and this recipe, while still Italian comfort food, won't put you straight into a food coma.  I used zucchini, yellow squash, baby bella mushrooms and onions for the vegetable layer, but feel free to use whatever you like or have aging in your vegetable drawer.  Ever since the Mushroom Millet Bowl , I've been loving mushrooms.  They add an almost meaty consistency to this sauce.  I really liked this lasagna, and Jon said he did too, although he added a healthy sprinkling of Asiago cheese to the top of his.  The only thing I would change for next time would be to add fresh basil to the tofu spinach mixture, almost making a spinach pesto.  Will report back when I do! Vegetable Lasagna inspired by Daily Garnish Ingredients: 3 medium zucchini 2 medium ye...

I have made a lot of different lasagna and lasagna-type dishes.  Vegetarian, with squash instead of noodles, with goat cheese instead of mozzarella, with white sauce instead of marinara; there are endless options.  This time, however, I wanted to go classic.  Tomato meat sauce, noodles, and gooey cheese.  I intended to add a layer of spinach leaves to get a little more nutrients in the mix, but I can barely remember my name these days thanks to pregnancy brain, much less things that aren't on my shopping list.  A quick Google search brought me to the always wonderful Pioneer Woman.  Not one to shy away from baked meaty, cheesy goodness, I knew she wouldn't steer me wrong. When the power went out on Sunday, and we were deciding what to do with all the food in the refrigerator, the fate of the leftover lasagna was top priority.  I'm happy to say our porch made an excellent alternative refrigerator, even colder than the real thing, and it reheated won...