Let’s talk lasagna. Last week we were having a going away party for one of our co-workers. She's a vegetarian and a few of our staff members are gluten free. I thought I would make lasagna within those two parameters and try to accommodate all needs. I decided it would be best to make two 9x13 pans. Honestly, I get a little nervous using gluten free noodles and so instead I made one pan with regular noodles and for the gluten free version I used thin sheets of polenta. I don't do that very often but I knew it would be better than the gluten free (in my opinion), so I risked it! . I wanted the two dishes to be notably different but still vegetarian. So, for the regular noodle lasagne I made a fairly traditional tomato sauce but I used onions, garlic and some fresh oregano to bump up that flavor. For the vegetables I used grilled eggplant and zucchini. And regular mozzarella and the ricotta and parmesan filling. . For the polenta lasagna I did not use onions, but instead chopped lots of shallots. And instead of putting garlic in the sauce, I put garlic in the polenta, which created a distinction there. Then in the sauce I infused whole sprigs of rosemary and for the vegetable layered sauteed spinach and mushrooms. I used a ricotta filling for this one but used asiago cheese instead of parm. I used a fresh style mozarella cheese and anyway....the combination was quite popular and the two tasted and looked different. . My point being, lasagne is such a great dish. Mix it up! Use different onions, use different vegetables, use different herbs and spices. Make it different and delicious every time and keep it interesting!

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