By Tiffany Ludwig
There’s nothing quite like the aroma of a big, hearty lasagna cooking in the oven. When you walk into a home where there’s one cooking it immediately feels like a big warm hug. It’s a wonderful meal for this time of year, when we’re looking for satisfying comfort foods, and when leftovers are a welcome bonus.
This recipe is unique for a couple of reasons. First it’s not exclusively a meat lasagna, nor is it vegetarian. It’s the combination of meat and veggies that make this delicious and healthy – I’ve served it to many a meat lover who honestly didn’t know it was laced with vegetables. If you don’t want to include meat replace it with soy or sautéed mushrooms. It will be delicious.
And here’s the big difference, it’s made with uncooked lasagna noodles. This is a big plus in my book. I remember growing up watching my mom make lasagna, with cooked noodles littering the kitchen while she assembled the lasagna. I have neither the patience nor space for that. This recipe comes out perfectly every time because the temperature is lower and the cooking time longer than traditional lasagna. It also is easier with much less mess.
Give it a try and let me know what you think.