Hearty comfort food is the norm these days. Lasagna is the one dish meal I think of for an explosion of flavor and texture that appeals to my sense of comfort. In my quest to reduce red meat consumption, there is one champion and that is Beyond Meat. Earlier incarnations of vegan meat substitutes were riddled with soy and wheat, both allergens for me and many others, but these delicious burgers, crumbles and link sausages are made with pea protein. They are damn good.
Sometimes the best lasagnas are made without pasta. Pick a season, choose something that can be sliced as thin as a noodle, and off you go. Summer brings eggplant and zucchini squash and fall/winter brings butternut squash. For me, lasagna was always about the cheese and sauce, so take out the pasta and I’m a happy diner.