Just because we’re vegetarians does not mean we have limited food choice and we can’t be as creative. True, it’s harder to find good restaurants offering vegetarian-friendly dishes. Also, it’s harder to think of variants to cook and prepare every day. But because of the Internet, we can access YouTube and other blogs out on the web and get to be inspired to try dishes that are originally blended and made with meat. Samples are Filipino favorite dishes such as adobo, paksiw, kaldereta, dinuguan, kare-kare, Bicol express, mechado, and so much more. Tonight we went Italian. Here’s what we had for dinner:
Whoops! Edges bit overcooked:
Recipe was inspired by the following video:
Our version had ricotta cheese on top of each layer of lasagna noodles with tomato sauce, chopped sauteed minced garlic and diced onions, button mushrooms, thin-sliced eggplants and dried basil leaves, a large helping of cheddar and a sprinkling of Parmesan all under a blanket of melted mozzarella, baked at about 350 degrees Celsius, covered in foil for about 25 minutes.
(That was the longest sentence I ever typed in this blog, for the record!)
The taste of the basil leaves was most outstanding. I bet this hearty and flavorful lasagna would appeal to both vegetarians and meat eaters alike.