Since I was a little kid, one of my favorite dishes to eat has been my mom's vegetarian lasagna. It's a rich and hearty dish, filled with oozing cheese, sweet carrots, and earthy mushrooms. My parents live in Northern California, and my dad is an avid "mushroom hunter," as he calls it. Several times a year, he comes back to the house after a hike with a backpack filled with freshly harvested chanterelles. These delectable mushrooms are put to good use in my house — in our Thanksgiving stuffing, on pizzas, and in my favorite lasagna.
For this version (made in my apartment in New York City and far away from the mushroom-filled hills of Marin County), I replaced the pricey chanterelles with easy-to-find cremini mushrooms, but if you are so lucky as to have some of those golden-orange mushrooms around, they add a wonderful flavor to the dish. Without them, though, the lasagna is still delicious — packed so full with creamy cheeses and hearty vegetables that you won't miss meat at all. Serve alongside a simple green salad or a crusty piece of bread for a homey, satisfying meal.
Although the directions look long, this really is a simple dish to make — it just requires a little time in the kitchen.
Click here to see 10 Great Dishes to Make with Frozen Vegetables