Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Vegetarian Potato Lasagna
The ultimate comfort food Hot, melty, cheesy and potato-y vegetarian lasagna Perfect for these cold winter days
Happy New Year everyone!
I hope your holidays were relaxing, fun-filled, and as delicious as mine. If you follow me on Instagram (DO YOU?!? … if not, you better click here now!), you might know I went back home to Venezia, Italy visiting family, eating lots of great food, and skiing up in the mountains. As usual, I had an amazing time. Here is a photo summary that says it all 🙂
So, let’s get started!
Who says that you can’t use potatoes as the perfect pasta alternative?!? Potatoes are a great and versatile ingredient. Fat free, gluten free, sodium free and cholesterol free. And so delicious in here.
This step-by-step recipe will show how easy it is to make.
- YIELD
- Makes 4 servings
INGREDIENTS:
-
-
2 large potatoes (about 10 oz, 300 gr each potato)
- 1 tablespoon of olive oil
- 12 oz (340 gr) of mushrooms
- 1 garlic clove
- 1 tablespoon of chopped parsley
-
1 cup (120 gr) of shredded cheese (I used mozzarella)
-
4 tablespoons of parmesan cheese
-
salt
-
- For the besciamella sauce (white sauce):
-
2 cups (475 ml) of milk
-
2 oz (55 gr) of butter (half stick)
- 1/3 cup (50 gr) of all-purpose flour
- about half teaspoon of salt
-
PREPARATION:
1. Wash, peel and cut the potatoes in 1/3 inch (1 cm) thick slices.
Add the mushrooms, washed and cut in pieces. Cook for about 10 minutes.
And repeat with just one layer of potatoes, mozzarella cheese and besciamella sauce.
Vegetarian Potato Lasagna
The ultimate comfort food Hot, melty, cheesy and potato-y vegetarian lasagna Perfect for these cold winter days
Servings:
-39
Prep Time
Cook Time
Resting Time
Total Time
Ingredients
2 large potatoes (about 10 oz, 300 gr each potato)
1 tablespoon of olive oil
12 oz (340 gr) of mushrooms
1 garlic clove
1 tablespoon of chopped parsley
1 cup (120 gr) of shredded cheese (I used mozzarella)
4 tablespoons of parmesan cheese
salt
For the besciamella sauce (white sauce):
2 cups (475 ml) of milk
2 oz (55 gr) of butter (half stick)
1/3 cup (50 gr) of all-purpose flour
about half teaspoon of salt
Instructions
1. Wash, peel and cut the potatoes in 1/3 inch (1 cm) thick slices.
Place them in a pan and cover with cold water. Add salt, and bring to a slow boil. Cook for about 10 to 12 minutes total, until mostly soft. Drain and set aside.
2. While the potatoes cook, prepare the mushrooms.
In a large skillet, saute’ one garlic clove (crushed or minced) with one tablespoon of olive oil.
Add the mushrooms, washed and cut in pieces. Cook for about 10 minutes.
Add one tablespoon of chopped Italian parsley. Mix and set aside.
3. Prepare the besciamella (white) sauce using the ingredients listed above, and following this recipe.
4. Arrange the ingredients in a baking dish. I used 4 individual oven-safe 12 oz (350 ml) dishes.
Start with a thin layer of besciamella sauce. Top with potatoes (I only fit two slices per layer per dish)
Add a layer of mushrooms (1/4 of what you have for each dish)
Some shredded mozzarella (or other) cheese.
Some more besciamella sauce.
And repeat with just one layer of potatoes, mozzarella cheese and besciamella sauce.
Top with a fourth of the parmesan cheese, and bake at 375° F (190° C) for about 15 minutes until the cheese is melted and the top is golden.
Serve hot and melty!
Enjoy 🙂
