165-FallLasagna

Photo: Mollie Katzen

Four decades ago, Mollie Katzen wrote the seminal vegetarian guide The Moosewood Cookbook. She tells Evan Kleiman that the biggest change in vegetarian cooking over the last forty years is that vegetables have gotten a lot better. Eaters following a vegetarian lifestyle don’t have to rely as much on pasta, grains, eggs or dairy to create delicious vegetarian meals.

The shift is reflected in her new book The Heart of the Plate: Vegetarian Recipes for a New Generation, which updates Katzen’s classic, sensual fare for the modern vegetarian.

This vibrant Autumn Vegetable Lasagna is a great example. Perfect for fall, it relies more on vegetables than pasta.  Hear Katzen discuss the dish in an outtake below and keep reading for the recipe.

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  • http://vimeo.com/m/74890787 Lauraine

    Hi -

    The note says “vegan” when following the variation. Is the variation basically just leaving off all cheese and inserting more balsamic reduction?

    Thanks -

    (Dairy allergic)

    Lauraine

    • Lauraine

      Oh :( Thanks for following up, Sarah. But not so delicious-sounding…

      • Sarah

        You could try the lasagna with a vegan cheese.

  • Sarah

    Hi Lauraine,

    I'm sorry – I forgot to add the vegan variation. I've added it now at the bottom. It uses tofu and turns the dish into a soup.

    Sarah

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