A Vegimatarian Favourite

At least a year ago I made this lasagna for a dinner with Marcia & Geoff. Meat was not invited to dinner but we didn’t notice because of this fantastic version of lasagna with butternut squash and mushrooms. I would argue that it is the portobellos which make the meal effectively “meaty” enough to masquerade as hearty. Of course, the generous amount of ricotta involved doesn’t hurt. And fresh Parmesano Reggiano.

Anyway, we come back to it again every few months because it looks and tastes so pretty and lasts for days as leftovers. With a tart salad on the side, it’s one of my favourite weekend lunches. Plus, now that we have a mandolin, it is so much fun to slice up the squash. How did we ever live without one?

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