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)
S08 E13 – Kyle and Jessica take on the Bayview of Milwaukee in a day of great food and cocktails.
S08 E12 – Wisconsin Foodie visits Spain with Jessica and Karen Bell to see and taste all it has to offer.
S08 E11 – We explore Organic Valley at the Kickapoo Country Fair and All Seasons Farm and watch Organic Valley turn their milk into butter.
S08 E10 – We explore the world of perch at UW-Milwaukee School of Freshwater Science and at Wendt’s Fish Fry.
S08 E09 – We celebrate Native American culture at Indian Summer and then are treated to a traditional musky meal made with wild rice.
S08 E08 – It’s all things cheese at Cheesetopia where we check out a bunch of cheeses and then profile LaClare Farms and their amazing goat cheeses.
S08 E07 – Stoney Acres Farm hosts a pizza night with ingredients right from their farm.
S08 E06 – In this episode, we join George Bregar at Company Brewing as he makes a pale ale with fresh, locally sourced hops. Then we celebrate Oktoberfest with Deb and Dan Carey of New Glarus Brewing.
Wisconsin Foodie is organizing Cheesemaker tours this Spring/Summer and we’d like you to join us.
S08 E05 – This week we tour the driftless region and visit Driftless Organics, Viroqua Food Co-Op, and Rooted Spoon.