I’m willing to admit my failures and last night’s dinner was one of them. It was my first attempt at Lasagna, mistakes were made and lessons need to be learned. My goal was to make a spinach pasta vegetable lasagna without tomato sauce. I wanted to perfect the recipe and then re-make it to send a large portion to my neighbor, so she could make a couple of meals out of it. She is on a no/low sodium diet and tomatoes don’t agree with her.
Here is what I know I did wrong, I substituted cottage cheese for ricotta (in an attempt to cut calories – fail). My bechamel sauce was too thick and I think I should have added more shredded cheese.
Questions:
(1) What kind of shredded cheese do you use?? And how much in a 9 X 13 Lasagna??
(2) Do you mix an egg in with the ricotta cheese?? I did with the cottage cheese and I think that was a mistake.
(3) What vegetables do you use?? I used one yellow squash, one green squash, onions, carrots and mushrooms.
(4) How many layers are in a traditional vegetable lasagna??
(5) Any helpful tips or tricks??
Thank you in advance.