Debbie's vegetable lasagna

Comment by Patrick on September 28, 2008 at 11:02am

Even people who aren't vegetable lovers (like me) will like this lasagna. She used what we had around plus the basic lasagna making techniques.

Comment by John Barrows on September 28, 2008 at 12:15pm

I think this looks very good, and a nice improvisation on a classic recipe technique. Good job!

I would improvise on this as follows (for my own taste): Include something tomato based (maybe some roasted tomatoes, or a simple sauce inter-spersed in the layers, and/or to cover, or tomato slices in layers ... something to "brighten" the look and mouth). I think that I would use a narrower selection of vegetables, like maybe omit the broccoli which has strong taste that may stand out too much, and/or the carrots which i'm not universally fond of (though I don't dislike them). I also like the idea (as expressed by Giuliano Bugialli) of making a spinach pasta, or a beet pasta. I think I'm missing the standard mozzarella, too. All that said, I like the concept of Debbie's and I think a professional execution.

Comment by John Barrows on September 29, 2008 at 11:54am

Debbie is one our favorite disciples, having read our book ("How I Taught My Brother to Cook") and now more than willing and able to use our classic techniques to improvise on her own.

Comment by John Barrows on September 29, 2008 at 11:57am

You can easily buy our book here, and become an improv expert like Debbie.

Comment by Debbie on September 30, 2008 at 3:31pm

Why thank you guys! I am humbled. I do admit a lot of what I learned I learned from Patrick, some from Johnny and some from memories. This lasagna I just thought of out of the blue and decided to go with it. I appreciate your suggestions John. I wanted to stay away from the typical tomato base, that is why I didn't use any, but perhaps next time I will include some sun dried tomatoes. BTW......Patrick did the pasta for this, since he is the professional!

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