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 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.
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