A lasagna for every season

August 7, 2011 at 7:42 pm (Pasta, Starches, Uncategorized)

In updating a recipe on this blog I noticed that I have quite a few lasagna recipes, all of which are vegetarian (of course), but quite different from one another. I also noticed that in the various recipes I tend to spell lasagna two different ways (either with an “a” or with an “e” at the end).  I looked it up and apparently “lasagna” is the singular, but in Italy only the plural “lasagne” is used.  But I think I prefer the American spelling, which allows you to distinguish between one lasagna and multiple lasagnas. Below are the five lasagnas I make.  None of these lasagnas are perfect. But they’re all good enough that I’ve made them more than once. If anyone has the ultimate vegetarian lasagne recipe, please do post a comment.

• Passover:  Spinach matzoh lasagna. Veggies are onions (or leeks) and spinach. Herbs are dill (or parsley and mint).
• (Late) Spring: Green goddess lasagna with white bean sauce. Veggies are peas, spinach, and broccoli.  No herbs.
• Summer:  Corn and zucchini lasagna. Veggies are corn, zucchini, and tomatoes. Herbs are basil and thyme.
• Fall:  Butternut squash sage lasagna. Veggie is butternut squash.  Herbs are sage and rosemary.
• Winter: Spinach and mushroom lasagne with homemade tomato sauce.  Veggies are spinach and mushrooms.  Herb is basil.  Or: Spinach and shiitake lasagne with fromage fort.  Veggies are spinach and shiitake mushrooms.  Herb is parsley.

The labeling of seasons isn’t perfect. For the winter lasagna you’d have to use summer basil that you froze (in an ice cube tray, for instance). And I often can’t find fresh thyme in the summer here in Germany.