Wednesday, February 6, 2013

Butternut Squash Vegan Lasagna vs. Mushroom Spinach Vegetarian Lasagna

 A delicious meal I created for family and friends featuring two very different lasagnas. In the name of meatless mondays. Butternut Squash Lasagna was seasoned with fresh sage and roasted turnips. A more traditional mushroom spinach cheese lasagna with flavored with basil.
Of course we needed two very different salads to go with the meal. A sprout salad with grated beets, sesame seeds and bell pepper. A herb salad with fresh fennel root, grated golden beet, dandelion leaves and homegrown arugula. Both salads were simply dressed with fresh pressed olive oil and balsamic vinegar.

Feeling very blessed and thankful to enjoy such fresh, delicious, wholesome foods during the Winter months!

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