Better than frozen from the grocery store, this lasagna's fresh-tasting vegetables will appeal to vegetarians and meat eaters alike.
Barbecued pizza? Yes, please! Try our recipe for one of the tastiest meals you’ll ever have.
Instead of notoriously hard-to-fill cannelloni tubes, we've filled and rolled fresh lasagna sheets to make preparation easy.
Ask your butcher to cut the chicken breasts in half horizontally, or simply do it yourself: With the knife blade parallel to the cutting board and your opposite hand on top of chicken, slice horizontally completely through the breast, keeping your knife parallel to the board to ensure an even cut.
This dish can be served with or without the basic Tomato Sauce. If one chooses to have it with tomatoe sauce it is best to make the sauce first so that as the sauce cooks and becomes flavourful the rest of the recipe can be prepared. Sauce can be made in advanced to save time and so flavours have a chance to blend, making the sauce tastier. I like to make it a day in advance or even have it ready in the freezer for other pasta dishes.
By Laurie Sadowski, winner, Vegetarian Protein category.
This fresh-tasting vegetarian dish impressed us because it is suitable for not only vegetarians but also vegans, as well as people who eat gluten- and dairy-free diets, making it perfect for gatherings of those with food allergies and intolerances. Nutritional yeast, such as that from Bob's Red Mill, can be found in health food and some grocery stores.
Lasagna is the go-to meal that feeds a crowd and leaves everyone asking for seconds. We have many different lasagnas in our repertoire, but this one is classic in its simplicity.
Lobster gives these an authentic Nova Scotian touch, and the two sauces — one a colourful roasted pepper and the other, a creamy dill — add a touch of Laceby indulgence. Serve as an appetizer or main course, depending on your appetite.
