We’ve found the best vegetarian lasagna recipe
We’ve been searching for the perfect vegetarian lasagna recipe, one that’s cheesy and filling while embracing the classic flavors and textures of Italy.
There have been many test runs, some with layers of pumpkin and spinach, others with layers of eggplant and zucchini. All have been exceptionally delicious. However, we were blown away by the simplest of recipes—an impressive mushroom version from the New York Times.
In this earthy recipe, mushrooms are tossed in red wine, garlic and thyme, then layered between tender noodles, nutty parmesan cheese and a velvety olive oil béchamel sauce. We like to serve up this hearty lasagna with a light salad and a crisp bottle of vino.
Mushroom Lasagna : (from the New York Times)
This week, we eat some of Roelli Cheese’s award winning cheese and make some incredible dishes with it at Driftless Café.
This week, we load on the carbs with Amaranth Bakery and Madison Sourdough Company.
This week, we’re going fishing at Rushing Waters Trout Farm!
We are all things apple this week on Wisconsin Foodie! We check out Edible Milwaukee’s Apple Sauced Event, Weston’s Antique Apple Orchard, and New Glarus Brewery’s new fruit caves.
We celebrate the 100th anniversary of Cheese Days in Monroe, Wi!
We dine at two farm dinners! First, the Fondy Farm Feast and then at Dinner Service!
This week we return to Door County to check out Door County Creamery and Door County Brewery.
This week on Wisconsin Foodie, we help Gretchen Mead install gardens in people’s as part of the Victory Garden Initiative. Then we come back to see how Concordia Gardens has grown over the season.
This week on Wisconsin Foodie, we find ourselves in Sun Prairie for some amazing pizza’s from Salvatore’s Tomato Pies and Central Park in Madison for the first annual Yum Yum Fest.
This week on Wisconsin Foodie we visit Door County to meet with farmer Tom Lutsey from Waseda farm. Then travel the Wickman House to dine on some products from the farm.