Feed The Resistance: Comfort Food…Veggie Lasagna!

With all the snow we’ve been getting this week and the COLD that will follow this weekend, I thought this would be a good time to cook up a little comfort food!  When I think comfort food, I think Lasagna!  This particular lasagna recipe goes back to my vegetarian days – it comes from a cookbook called “Sunset Vegetarian Cooking” and it honestly has a taste that’s pretty close to a meat lasagna.  The filling is made up of onions, garlic, diced eggplant and mushrooms, along with the usual tomato sauce, ricotta, mozzarella and parmesan cheeses.  I used to replace the ricotta with “Dry Curd” cottage cheese – but I can’t find that anymore, so it’s ricotta or regular cottage cheese these days.  The sauce that I put on top also comes from a really old recipe that I found in the newspaper many years ago – it’s a pretty basic sauce with onion, garlic, tomato sauce, tomato puree, tomato paste, plus a touch of sugar, salt, basil and just a pinch of baking soda (to cut acidity of the tomatoes).

To go with our lasagna, Dee brought in one of my favorite N.A. beers (it’s “Dry January”) – Lakefront Brewery‘s “Eastside Dark,” which worked perfectly with the creaminess of the cottage cheese in the lasagna!

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