One of our favorite meals while in Austin Texas was a take on lasagna that used "Farfalle" pasta ("Butterflies" or otherwise known as "Bowties") instead of lasagna noodles. It had Nancy's favorite vegetable - eggplant - and roasted portobello mushrooms for a nice umami flavor. Patrick was particularly fond of this one - he ate it cold right out of the Tupperware container during his long drive back to Richmond.
To accommodate our relatives' plant-based diet we used vegan "cheeses" including "ricotta" made from soaked raw cashews that was remarkably creamy and delicious. If you like, you can make it just as easily with dairy-based cheeses and oven-ready lasagna noodles.
Recipes from the Road
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