Confession: I have never before made lasagna.
OK, real confession: I didn't own a proper baking dish (other than an apparatus that could bake brownies, of course) until, oh, this past Thanksgiving. A baking cook, I am not. (Is that a thing? Anyway.)
But I ventured out of my comfort zone, inspired by my recently acquired Appetite for Reduction cookbook, and attempted Isa's Roasted Cauliflower Ricotta and Spinach Lasagna. (I knew I was in good hands given my last successful experiment with PPK's Ancho Lentil Tacos recipe.) I was also inspired by fellow blogger Melissa's 12 Meals in 12 Months in 2012 project to flex my cooking muscles a bit by branching out. I'm so enjoying tackling new recipes, even if they're not amazing the first time. (I may throw a tiny hissy fit when it doesn't turn out well, but that's a Type A chef for ya!)
Y'all, it was delicious. Vegan lasagna. And it was delicious. It took an hour and forty-five minutes (mostly because I didn't properly record the ingredients before shopping and I checked and rechecked the instructions about a hundred times before proceeding...and the lasagna noodles scared me). But it was delicious. M and I polished off every last bit of it. (OK, he only had one serving. But this makes delicious leftovers, and I am not even a leftovers girl!)
I admit, I augmented the recipe just a smidge but adding some freshly shredded Parmesan and panko to create a light, cheesy crust. So, vegan no more. But the heart wants what it wants.
This dish was served with some phenomenal Cabernet from Leoness Cellars in Temecula (courtesy of my dad's lovely girlfriend, Cynthia), French bread, and a salad: mixed greens and spinach, sun-dried tomatoes, feta, and almond slices, topped with olive oil and balsamic vinaigrette.
Light a candle and you've got yourself a date. Even if it's with yourself. Party on.
If you haven't already, hop on over to Do I Even Like This? to check out my bag spill. (Yes, I put my non-coordinating purse contents out there for all to see. You're welcome.)