So I’m Swedish. That’s important, because I don’t want you to think you’re getting a traditional bonafide Italian lasagna. This is a Swedish lasagna. So, to Danilos big big disappointment I don’t make the pasta sheets myself, I don’t pre-boil them, I don’t… I’m not Italian ok?
I’ve been trying to find a vegetarian lasagna recipe that is – not similar to – but equally great as the meat lasagna I’ve grown up with and really love. I stopped trying to mimic the meat version a long time ago, partly because, well the meat substitutes no matter what the hype says are… well crap. Ok, maybe not crap. Some of them are quite good but all of them are very far from imitating meat. So for me, a soy, quorn, impossible meat whatever lasagna is always a sad reminder of what could have been.
Instead I’ve been making a tomato version more and more. It really clicked when I added the fried aubergine (as already established, tomato and aubergine make good bedfellows) and I think it took another not insignificant step forward by adding kale.
This is it. The lasagna I make because I can’t have meat lasagna that often because my wife is a vegetarian. It’s pretty good.