Sicilian Vegetable Lasagna
We had Steve over for dinner tonight. I've made the meat lasagna from this article a couple of times, and it's excellent. I decided to try the veggie version this time, even though I'm not that crazy about eggplant. The recipe makes three lasagnas - eat one, freeze two. The lasagna was good, but I don't think Larry liked the briny characteristic of it that much.
- Sicilian Vegetable Lasagna (Fine Cooking #44, May 2001, p. 38)
- Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
- Wilted Spinach with Sauteed Garlic and Dried Cranberries
Wine: David Bruce 1999 Ranchita Canyon Sangiovese (Paso Robles, California).
Briny?
Brine-y? It has capers and olives in the sauce. Oh, and anchovies!
Oh. I wouldn't have guessed capers and olives (or anchovies) in veggie lasagne. Now I understand the briny/brine-y comment.
It looks yummy though:) I like the idea of making more than you need an freezing it for another time.