As a kid, I was never a fan of cheese. On the rare occasion that my mother would make a lasagna, I would refuse to eat any. In fact, I do not think I ever even gave it a chance. I avoided it like canned vegan meats.
A few weeks ago, Ashley made me a lasagna to have for work. It was a great and perfect for my lunches. It got me thinking about making my own but I requested her help. I had never assembled one and she seemed to have it down.
We made a huge one and I ate it for the whole week at work. It had a special layer of portobello mushroom, fried with fresh thyme, oregano, and basil and pureed. It was a great added flavor that threw the whole meal over the top.
The "cheese" layers were packed with all kinds of fresh vegetables. It turned out great and satisfied the carb needs of being at work while providing some solid nutritional value from all the fresh veggies. This will certainly be on the menu for future lunches and might even get a recipe feature.
the "cheese" sauce
the mushrooms herb sauce
the final product