My vegetable lasagnes, and even my seafood lasagnes, on the other hand, are brilliant. I hardly ever make them, because they are fiddly, time-consuming and use lots of pans, but when I do, it is all worthwhile. I don't have a fixed recipe for them, it's more riffing on a theme of varied colour, flavour and texture. So it might be layers of various barbecued mediterranean vegetables, pumpkin and mushroom or smoked and fresh seafood.
|The finished article|
|Leeks & courgettes, sauteed hard, then bound with philly|
|Spinach (the frozen stuff), garlic & ricotta|
|Spicy tomato, onion and peppers. Lots of liquid in this layer.|
|Letting it sit for a bit before cutting gives tidier slices|