Help! Never made Vegetable Lasagna, and am lost on recipes!

Discussion in 'Food & Cooking' started by developingtaste, Apr 22, 2013.

  1. developingtaste

    developingtaste

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    I will link to you two recipes that looked interesting, but both have issues, and would very much like so help with this!  I've not made vegetable lasagna before and am nervous about this one for I will have important people coming to eat it!  

    First, if you have a recommended recipe or improvement please contribute!

    Second, if you have a comment about the linked recipes or suggestions concerning them, please make it!

    The recipe's are very different.  The first was rated by three views fairly low, and I don't know why.  Perhaps its because its a bachamel sauce.   Is it a good recipe or do you suggest an improvement on it?

    The second recipe gives no oven time, doesn't include amounts on a couple items;  do you have suggested cook times, amounts, or other suggestions on that one?  The second recipe is my 'gut' preferred recipe, but it does include riccota rather than bachamel.

    Finally,  DO YOU HAVE A BETTER RECIPE TO OFFER?? (links welcomed as well)

    Thank you!

    http://www.parents.com/recipe/pasta/roasted-vegetable-lasagna/

    http://www.priyasnowserving.com/2011/04/vegetarian-lasagna-layering-step-by.html
     
  2. ordo

    ordo

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  3. pollopicu

    pollopicu

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    I can't comment on the recipes you posted because I don't often make veg lasagna, love meat too much, but I can recommend one that I made once and loved, and I have some pictures to share.. It's a recipe by Ina Garten, the Barefoot Contessa. It also uses a Bechamel as well.

    http://www.barefootcontessa.com/recipes.aspx?recipeid=453&s=0

    I did not use portobello's though. I used Oyster, Shiitake and baby bella mushrooms..much better imho.



    I know I'm going to catch flack for using a whisk on teflon, but thankfully  it never got scratched. I was desperate for a free saucepan.













    I hope this helps. We really loved it. It was sinfully delish.
     
    Last edited: Apr 22, 2013
  4. chicagoterry

    chicagoterry

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    http://herbivoracious.com/2008/12/vegetarian-lasagna-recipe-with-spinach-and-ricotta-filling.html

    I grew up with an Italian neighbor who made her vegetable lasagna with spinach and ricotta filling and a tomato sauce. That is the only lasagna recipe I have ever used. No bechamel. It was delicious.

    This one is close, but I have never used cauliflower. I would probably just leave it out and make the tomato sauce without it. You have to make sure to squeeze the spinach out thoroughly. Don't skip the nutmeg in the filling. It really adds something.

    Here's a New York Times recipe that is close but they don't use the nutmeg. I would just add a bit:

    http://dinersjournal.blogs.nytimes.com/2010/02/22/featured-recipe-spinach-lasagna/
     
  5. developingtaste

    developingtaste

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    Thank you for your replies.  Pollopicu, that dish looks incredible, and is on my to try list.  Thanks Chicago Terry;  appreciate the recipe and encouragement to dry out the spinach.  This helps me with my direction, appreciate the input!
     
  6. developingtaste

    developingtaste

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    Pollopicu,

    I tried your Mushroom Lasagna today, and it was a big hit!  Thanks for the recipe.  :)  I've never done a bechamel, and wasn't sure what to expect.  It was good, I hope my technique was good...the grocery store I was in didn't have Oysters, so I had to keep to baby bella and shitake.  Thanks again!

    Now I must try the other recipes above.....thanks guys!  :)
     
  7. pollopicu

    pollopicu

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    You have no idea how happy that makes me! I love sharing recipes that are tried and true.. Thank you.

    and thank you Ina Garten!