I love lasagna.
No, that sounds too trite.
I adore lasagna.
My earliest memories of this comfort food are from my grandma making it. Even though she was something of a health nut and always prepared nutritious meals, lasagna was something she did well. Her method was simple. She'd layer the pre-cooked noodles in a casserole dish with her savory meat spaghetti sauce, cottage cheese, and shredded mozzarella. Knowing her, I'm sure the cottage cheese and mozzarella were low-fat varieties, but the result was always delicious.
Once I moved overseas and set up housekeeping on my own, it wasn't long before I wanted to try my hand at making my own lasagna. But I couldn't find lasagna noodles. Or cottage cheese. Or a decent mozzarella that didn't cost an arm and a leg. So I set about experimenting and substituting. Thankfully, my husband is a good sport about such things and offered me valuable feedback. (Usually some form of, "This tastes great, Sweetie!") I discovered several delicious combinations that, while not strictly lasagna, satisfied my craving for my favorite food. I found that I could toss cooked pasta with my own savory tomato and meat sauce, curds, and a shredded hard cheese and bake it all in a casserole dish for something that had the taste (if not the texture) of lasagna. I also experimented with replacing the lasagna noodles with cooked brown rice and layering the rice and other ingredients for something that was more reminiscent of true lasagna. At the height of the summer produce bounty, I also discovered that I could use sliced zucchini and eggplant in place of lasagna noodles for a surprisingly delicious and satisfying meal.
And then the economic crisis hit Ukraine. Continue reading