I want to find a really good vegetarian lasagna, but all I've tried so far are average.
This sounds great to me -- I'd love opinions. I will probably skip the truffle oil when I make this.
http://www.nytimes.com/2011/11/27/ma...m-lasagna.html
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I want to find a really good vegetarian lasagna, but all I've tried so far are average.
This sounds great to me -- I'd love opinions. I will probably skip the truffle oil when I make this.
http://www.nytimes.com/2011/11/27/ma...m-lasagna.html
Wow, that recipe sound scrumptious, and I think they are right though... a lot of the flavor will depend on the mushrooms. If you can reconstitute some dried morels, I bet they would be fantastic! I'm a big fan of bechamel in lasagna. I also like to add eggplant too.
I would definitely go for this recipe, and maybe use a different infused oil other than truffle oil. :)
Gruyère isn't my favorite cheese, but if you like that flavor, otherwise it sounds good.
And, porcini make everything amazing!
I make a lot of recipes from the NYT these days (mostly Martha Rose Shulman's, and a few of Mark Bittman's, though), and I've had good luck with them.
Unlike Reesha, I have never particularly cared for bechemel in lasagna. It's often just too heavy and rich for me--and I don't generally shy from rich foods. I have to wonder if all that cheese will overpower the mushrooms.
That said, here is an alternative to the NYT's recipe that goes a little easier on the cheese. It also looks to be a bit cheaper to make (which is often a concern of mine). I'd be tempted to try this one notwithstanding my prior comments because I know DH would love it.
Found this lasagna recipe with a butternut "bechamel." Intriguing, but I think I'd make this one for me before trying it with guests.
Just Googled "butternut squash lasagna" and found scads of recipes.
Indy, that recipe does look good (and less pricey). Thanks.
I've made this one from Cooking Light several times. Always gets rave reviews. In fact I may make it again this weekend when my nieces come for the weekend. :)Quote:
Originally Posted by PamNY
http://www.myrecipes.com/recipe/mush...0000000604775/
I made the NY Times lasagna recipe and it came out dry! Just not enough liquid, especially with the no-boil noodles.
The mushroom filling combined with the smoked mozzarella was superb, but you needed a hacksaw to get through the top noodle layer.:(
It also cost a small fortune, so I am definitely trying a simpler recipe next time. Thanks for the suggested recipes, because I still think mushroom lasagna is a good vegetarian option when entertaining a large group.
Thanks for the report. The recipe I posted upthread is still on my eventual to-make list, so I'll let you know what I think.Quote:
Originally Posted by PamNY
Yes, do let me know if you try it.
Regarding the Times recipe, it also occurred to me that a lot of people really dislike "smoked" cheeses and such, so the smoked mozzarella that I love might not be a good choice for a group.
Pam, do you think the recipe would have turned out better if you used regular noodles, i.e., not the no-bake ones? I've never had great luck with lasagna and I sometimes wonder if the no-bake noodles aren't to blame. I'm going to use regular ones if and when I make the Smitten Kitchen recipe.
According to Alton Brown, per his Good Eats episode on lasagna, he buys Italian-made dry lasagna and soaks the noodles in hot water (110 degrees, I think) for about ten minutes, then layers them with the sauce and other ingredients before baking. No boiling required, even for the real noodles. Just a hot soak. Next time I try lasagna, that's what I'm going to do.
Roxy
I definitely think regular noodles would have been better, and I wish I had used them. It's not that much trouble to prepare noodles.
Roxy, thanks for the hot soak idea. I am going to try that.
Yes, I'm going to try that with the noodles too - thanks! Having to pre-cook the noodles is one of the big reasons I don't often make lasagne.
So a lasagna per the recipe I linked to is currently baking in my oven. I'm pairing it with spring green salad with a shallot vinaigrette and crusty bread. I'll let you know the verdict. The lasagna was easy enough to assemble, although my sauce took far longer to thicken than the recipe indicated. I need to investigate that a bit more as I have never made a béchamel sauce before. All the components tasted good on their own so I'm hopeful. It is not diet friendly, however! I do think it will be rich enough that a modest portion should be satisfying.
I'd add that the noodles were not the PITA that I anticipated. I boiled them for about 12 minutes in salted water and a glug of olive oil. Once drained, I rinsed them in cold water and then laid them out on a towel until I was ready to use them. They didn't stick together at all. I don't like having a bunch of things to do at once so, from there, I cooked the mushrooms in the same pot and had those down and set aside before turning my attention to the sauce.
I've been doing pharmacology homework. Let's just say that the way I read the thread title the first time had very little to do with lasagna...
Lol, Owlie!
So, the verdict: It's good and tasty, but I still feel pretty lukewarm about béchamel sauces. They're too rich for me. Too one note. So, if you like a white sauce more than me, try the recipe. I would definitely serve it with something that has some acid to it, like my green salad. White wine is a good idea, too. You need something to cut through the fat of the sauce.