<H2>Lasagna is an American favorite
I looove lasagna. I’ve searched for a really good Lasagna recipe all these years and have made some really good ones, but that was still good enough without the meat I was used to having in it. I needed to make a vegetarian version for my beau Kai and plain Cheese Lasagna seemed pretty boring, but this version from America’s Test Kitchen was almost the best lasagna I’ve EVER had! No joke. It’s good enough to make as a basis for any meat or other tomato version you can come up with.
The original version has anchovies so I had to omit them for it to be vegetarian. This lasagna is like others where you make the tomato sauce and the cheese mixture separately.
There is only one thing I didn’t like about this recipe; you can’t use no boil noodles. I know, bummer. The reason why you can’t substitute no-boil noodles for regular noodles, as they are too thin. Alternating the noodle arrangement in step 4 keeps the lasagna level.
You also only need three cheeses to make it, but none of them are mozzarella. I was tempted to use my fresh ricotta cheese, but I stuck with the cottage cheese version and I’m glad I did. It just works and that’s what maters in the end.
Trust…this recipe is worth every minute of the 1 1/2 hours it takes to make. Perfect for potlucks and meatless Mondays.
Please serve this with The BEST Good Good Garlic Bread I’ve ever made.
Other recipes you may like:
Fresh Stuffed Ricotta Shells with Tomato Sauce
Healthy Maple Glazed Turkey Meatloaf