Once I found out you didn’t have to cook the noodles ahead of time, I became a big fan of homemade lasagna.
It’s true, if you have a juicy enough sauce, the noodles cook along with the rest of the casserole. What a liberating moment.
Usually, I make the “red” lasagna with lots of mushrooms and turkey instead of beef. (I’ll pass that along soon.) But today’s recipe comes from an event for which I needed to make a vegetarian version. I doubled the recipe to make two large aluminum-pan entrees, but the recipe below serves 6. This version is an adaptation from Ina Garten (the Barefoot Contessa).
I love making lasagna for a a pre-Thanksgiving meal as my family arrives for the holiday. Spinach/mushroom or red-sauce/turkey, it’s a great go-to with a green salad and French bread. It’s also great because you can make it ahead of time, even freeze it. Just take it out with enough time for it to “warm up” to nearly room temperature or you’ll be baking much longer than you’d like.