Roasting concentrates the flavour and the roasted garlic doubles up on the depth of flavours. The portobello mushrooms add a meaty texture, and pine nuts add a nutty highlight.
Instead of tomato sauce, we use milk to make a creamy sauce, and with layers of mushrooms and cheese. It's just so easy for you to fall in love with this succulent lasagna.
It is a very good vegetarian recipe, barbecued mushrooms, black beans and succotash, very tasty and healthy. If you want some savory vegetable recipe, try it.