Small Plate #10

 

I am in a general using-what-I-have mode, but I relaxed that a bit when I saw the end of oven season coming, to make sure that I got some good lasagnas in before summer. This is the first of those things: Roasted asparagus with a wedge of lemon for sprinkling over the spears (recipe from Love and Lemons), French onion lasagna (recipe from Rabbit and Wolves), and roasted grape tomatoes (recipe from Food Network).

I'm so glad I made this! If I made this lasagna again, I'd double the caramelized onions--they were delicious little bursts here and there, but I needed more--and I'd make more sauce (it was hard to really spread the bechamel without running out before I ran out of noodles). But everything about it was delicious. I've said it before and I'll say it again: The lasagnas I've made as a vegan have far and away beaten the ones I made before I was vegan on every measure. Vegan lasagna is amazing. I'm so glad I'll get to have a few from my box of noodles before the oven weather disappears.

However, a thing I've recently learned: If you want to caramelize onions, do not use a nonstick skillet. I used a stainless steel one this time, and I got a lot more caramelization. It made a huge difference.

With a showstopper like that lasagna, you really don't need much else, so the sides are very simple things that could go in the oven alongside the main dish. Asparagus season is one of the things that makes up for the weather warming up, and I adore these roasted tomatoes. All in all, a winner of a meal.