Come and see what I will be cooking up on Marilyns Treats this week!
Serving this week 2-4 to 2-8 are a Vegetable Lasagna With White Sauce, Mushroom Lasagna With Bechamel Sauce or Marilyn’s Lasagna. Just ask for Pasta Week!
If you missed what I served up last week please click
Vegetable Lasagna With White Sauce
What better way to have your lasagna and still keep it meatless for those meat free days? Why this veggie lasagna of course. You can even substitute the noodles for vegetable or gluten free brands. The White sauce takes this dish up yet another level from your grandma’s recipe. Easy to put together and easy to serve, yet your family will think you spent all day in the kitchen. Don’t!! Mangia!!
Mushroom Lasagna With Bechamel Sauce
This dairy and mushroom lasagna is meatless so all Vegetarian Readers can feel free to read on! Being Italian I have made lasagna for years. About 45 years. Meals I can make the night before and then throw in the oven before a dance recital, game, or running the kids to an appointment have become very popular in my house. The fridge does a great job of marrying all the flavors together and the deliciousness of the flavor is a great reward! All the cleanup is done the night before leaving you with just one dish and a spatula to wash after dinner. This is an awesome go to meal when you find yourself smack in the middle of a busy week!
This is the best lasagna I have ever eaten, even if I say so myself. I am so spoiled I won’t eat restaurant lasagna. It is quick, easy, and versatile. Pair it with the vegetable and red wine of your choice and you will be in heaven! Make it with or without meat, just add an extra egg to the ricotta to stand firm.