Vegetarian lasagna sounds much to be desired but I must admit this is my favorite lasagna recipe to date. The tomato, mushroom and spinach lasagna even beats my previous favorite salmon lasagna.
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Its creamy texture and exciting combination of vegetables leaves the taste buds begging for more. As my mum says "yummy. Just yummy!"
There is definitely no doubt about it. This is a must try recipe.
Although hearing the name vegetable lasagna is definitely out of the ordinary as the traditional recipe with its tomato and meat filling and cheese sauce is generally what comes to mind when I think about lasagna. This recipe is perfect and misses nothing and is an invitation to think about other possible flavor combinations and leaves you wanting more. So without further ado the mouth watering recipe that you all have been waiting for:
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If making homemade pasta sheets prepare them beforehand.
Bake for 25-30 minutes at 180C°. Convert!
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A variation that tastes as nice.
Throughout the tamarillo season replace the tomatoes with tamarillo. Everything else stays the same.
It is best to cut the tamarillos in half and spoon them out. Right beneath their outer skin these fruits have some grains which tend to find their way easier into the cooking pot when peeled. When spooned these surface and can be separated.
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