Tuesday, March 14, 2006

Dinner 3/14

Roasted Vegetable Lasagna
(roasted zucchini and eggplant, tofu ricotta, thyme, tomato sauce, lasanga noodles)

Braised Fennel

Bistro Salad


Liz has been talking about making a lasagna for a while and today she had some time to put it together -- and as you can see, it turned out really nicely -- the difference with this one was using soft japanese-style tofu (comes in a tube) in the ricotta (with the addition of vegan parmesan and herbs). It held together and easily spread between the layers...

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