"Brilliance" in simplicity

If we break down the components of lasagna, it's sheets of pasta, layered with cheese, sauce, and some sort of filling. The layers repeat themselves pretty much until there is no more room in the casserole dish. This layering concept was applied today in a simpler (although time consuming) and elegant way.

Mixed mushroom "lasagna" with butternut squash and wilted spinach

Rosemary focaccia

So here's the breakdown:

• Lasagna sheets - butternut squash was shaved thin on a slicer and tossed in a bit of lemon-infused olive oil;
• Cheese - a cashew "ricotta" was made using soaked cashews which were then drained and pulsed with nutritional yeast, sea salt, and fresh lemon juice;
• Filling: a mix of shiitake, oyster, and crimini mushrooms, all of which impart a unique flavor, were sauteed in olive oil and Braggs amino acids; baby spinach was tossed in fresh lemon juice, olive oil, and Hawaiian sea salt.

The focaccia was made using the recipe here. Next time, I would rub more olive oil on the top as some parts dried up a bit during baking. It was, however, really good for dipping into balsamic vinegar and olive oil.

Simple. Delicious. And as one customer put it: "brilliant".