When I was searching for a vegetable lasagna recipe on the Interwebs, I found a comment to a recipe calling it a "cliche." I suppose it is sort of a cliche. Along with pasta with marinara sauce, vegetable lasagna is one of the vegetarian options that you'd expect to find at an Italian restaurant. For the home cook, making a lasagna is a ton of work that many people just don't have time for. So they go to their local Italian eatery for a ho-hum vegetable lasagna.
One good reason to make lasagna at home is the opportunity to control what goes in your meal. Restaurant lasagnas, even vegetarian ones, can be loaded with fat. Here, we chose low fat ricotta and mozzarella cheeses and whole wheat pasta, making this decadent dish more waist friendly. Of course this dish is loaded with vegetables -- zucchini, yellow squash, eggplant, mushroom, spinach. It's a lot of work, but so rewarding.
Well, so I've been told. I didn't make this, VB did. I woke up from my afternoon nap and there's a delicious dinner waiting for me. Life is good.
Oh, and we had this bruschetta too. Mmm, garlic-y cheesy bread....
