Sometimes, making things better doesn’t mean reinventing the wheel, but rather going back to the traditional. Living in Italy gave me the chance to experience the very best Italian food. The most surprising thing to me was how different traditional lasagna is from the dish you find in America. First of all, it doesn’t have the requisite top layer of browned and melted mozzarella. Secondly, it isn’t layered with ricotta and parmesan. Rather, it is comprised of layers of fresh pasta sheets, rich and creamy béchamel, and tart tomato sauce. The addition of three kinds of cheese is a quintessentially American adaptation of foreign foods. Creating a vegan lasagna gave me an opportunity to make a healthier, and more traditional layered pasta. Fortunately, I already knew how to make a rocking vegan béchamel, so a fabulous plant-based lasagna couldn’t be far away. After some experimentation, and a lot of planning, I’ve developed a flavorful, luscious, and hearty lasagna. Check back tomorrow for the full recipe!
Tuesday, February 15, 2011
Winter Vegan Lasagna
Sometimes, making things better doesn’t mean reinventing the wheel, but rather going back to the traditional. Living in Italy gave me the chance to experience the very best Italian food. The most surprising thing to me was how different traditional lasagna is from the dish you find in America. First of all, it doesn’t have the requisite top layer of browned and melted mozzarella. Secondly, it isn’t layered with ricotta and parmesan. Rather, it is comprised of layers of fresh pasta sheets, rich and creamy béchamel, and tart tomato sauce. The addition of three kinds of cheese is a quintessentially American adaptation of foreign foods. Creating a vegan lasagna gave me an opportunity to make a healthier, and more traditional layered pasta. Fortunately, I already knew how to make a rocking vegan béchamel, so a fabulous plant-based lasagna couldn’t be far away. After some experimentation, and a lot of planning, I’ve developed a flavorful, luscious, and hearty lasagna. Check back tomorrow for the full recipe!
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