We've been making the same basic lasagna - Mom's recipe! - for years. We love this comfort food without reserve, but it's also nice to mix things up now and again. These five lasagna recipes are tantalizing us with descriptions of gooey cheeses, interesting spices, and hearty flavors. Which one should we try this weekend?
1. Butternut Squash and Sage Lasagna from Martha Stewart - Roasted butternut squash and woodsy sage is one of our favorite fall flavor combinations. The idea of putting them together in a lasagna is irresistible!
2. Smoked Cheese and Sausage Lasagna from Epicurious - Sausage makes an interesting alternative to ground beef, plus we're suckers for anything with smoky flavors.
3. Eggplant and Pine Nut Lasagna from Vegan Yum Yum - This recipe uses a toasted pine-nut spread in place of the ricotta cheese to make a vegan lasagna alternative.
4. Porcini and Prosciutto Lasagna from Food & Wine - How can you go wrong with decadent porcini mushrooms, salty-sweet prosciutto, and a touch of rosemary?!
5. Mexican Poblano, Spinach, and Black Bean Lasagne with Goat Cheese from Epicurious The combination of all these southwestern flavors with creamy goat cheese makes our mouths water. This recipe also uses tortillas instead of noodles!
Ok, we're completely torn. Which one should we make first?
Related: Weekend Project: Make Pasta!
(Image: Lolo/Vegan Yum Yum)
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The epicurious link is the wrong one! I made a lasagna last week with roasted butternut squash, spicy sausage in tomato sauce, and a layer of cooked spinach mixed with ricotta. I loved it.
I've been wanting to make a fall flavors lasagna, but just can't entice the husband (and it makes so much, this is a must). Maybe the Mexican one will work as a transition.
I made a delicious butternut squash lasagna with roasted garlic and brie -- so good! http://eatniks.wordpress.com/2009/10/14/butternut-squash-lasagna-oh-yes/
The link is fixed! Sorry about that!
I made the squash and sage one a few weeks back. It took a while to make the bechamel sauce as well as everything else, but man was it ever good.
I've also made the squash and sage one -- a couple of times now. It's delicious!
Nothing beats my Mom's recipe. She makes her own sauce with mushrooms and black olives in it. And it is really cheesy, because lasagna just should be. She doesn't make it very often, though, because it makes a huge pan full--I need to convince her to make it soon and freeze some.
I made the vegan yum yum one a few months ago and it was fantastic. Granted, I don't eat much dairy and eggplant is about my favorite food on earth, but wow was that pine nut spread tasty.
There are two fabulous lasagne recipes in the Rebar Cookbook that I love:
Rio Grande - layers of cheese, cilantro pesto, smoky chipotle tomato sauce, roasted vegetables, and noodles
Butternut Squash and Mushroom Lasagna - simply divine!
Does anybody know where those red gratin pans are from? I love them!
the squash and sage one sounds perfect as a vegetarian option for thanksgiving...great flavor combination and really rich.
I love the gratin dishes too.
The one from Food & Wine sounds delicious.
My mom's is pretty conventional, but I love it, ground beef, cottage cheese, jarred tomato sauce, and all.
Those red gratin dishes are from the Martha Stewart line at Macy's. They are cast iron and fabulous. I was able to pick up a couple on clearance this past summer and have been searching for more but they may have been discontinuted.