Artichoke Mushroom Lasagna
A vegetarian option. Or should I say Cheesetarian. Holy cow, does this have a lot of cheese.
So it’s been a month since I posted. With a goal of weekly, that’s a few fails. Just haven’t felt it. And now I’m potentially going to be too busy to do much photo setup. So we’ll see what happens here but it may turn out like today’s entry – quick shots that aren’t really focusing on the goal of learning food photography, or it may be that I set this aside for a while and pick it up another time.
But back to the lasagna. YUM! Here’s the original recipe: Artichoke Mushroom Lasagna Recipe. You’ll note that it does not use Cheddar. Yeah, well that’s what I had! Here are some pics along with lessons learned. Or not.
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- Portabellas!
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- Cook 'em down, but leave them meaty.
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- Chunky artichokes.
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- Don't add the wine so early.
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- Use no-cook lasagna if possible.
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- I had cheddar/colby. So what?
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- Veggies!
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- Mmm, calories.
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- Probably LESS than 45 minutes if no-cook noodles.
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- YUM!
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- I'm Angela. I like food. I'm here to teach myself photography in a very public and potentially humourous way.
yummy!