For Meatless Monday, I followed
this recipe for mushroom lasagna although I did alter it a bit based on my own preferences. First of all, I did not roast the mushrooms like the recipe says; I sautéd them instead. And I added portabello mushroom along with the criminis. I also added some zucchini and a mixture of frozen spinach and kale that I had on hand. Lastly, I doubled the ingredients for the sauce. The recipe calls for a loaf pan and I wanted to make an entire casserole dish so I wanted there to be enough liquid to go around. My plan worked out well!
I started by adding a little sauce to the bottom of the dish and then laid out sheets of lasagna followed by mushrooms, zucchini, spinach, kale and about a third of the remaining sauce. I repeated this until all of the veggies were gone and ended up with 3 layers of lasagna.
I found the most beautiful brussel sprouts at the farmer's market so I followed
this recipe that I saw on Pinterest a while ago. This is similar to the roasted cauliflower recipe I follow. SO GOOD!
Pretty delicious dinner if I do say so myself!
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