One year ago, if you had offered me an ooey, gooey slice of vegetable lasagna, I would have curled my lip in disgust.
Vegetables? AND no meat? I’ll pass, thanks.
I had absolutely no idea what I was missing! My boyfriend found this recipe on the Pioneer Woman’s website, and had me help him make it for his mother’s birthday. We also made a typical meat lasagna using spicy sausage, and to our surprise, everyone loved the vegetable one more! Several of them had even requested that we skip the mushrooms, but ate the lasagna without knowing that the fungi were hidden among all the other veggies (sneaky, I know).
The secret to this lasagna is in the sauce. It uses a LOT of vegetables, diced very small and sautéed in olive oil and garlic, and then simmered with a can of whole tomatoes. I seasoned mine liberally with red pepper flakes, paprika, cayenne, and chili powder to give it a nice kick. The flavor is rich and incredible, and it makes perfect leftovers. I had a big piece every day for lunch this week! Continue reading