Love love this, and it is so worth the effort. I am in Italy right now and eating lots of pasta and thinking of this delicious savory lasagna.

Cooking with Candi

Pumpkin Roux

My daughter, Kerri, has been a vegetarian (not vegan) since she was about twelve. It is always a challenge, especially on holidays, to make delicious and savory food for her to choose from that she will like. While she loves all the sides, I wanted to give her something that would always be on our table and be a tradition for her. She’s not a huge mushroom eater which is why I use cremini. They are somehow less “mushroomy” for her, and she hates anything like “fake meat.” This lasagna is sort of my own concoction. There are a lot of recipes out there, but I find this one works for me. I also need to explain a basic Bechamel (white) sauce or Roux which is at the heart of this recipe.  It consists of butter, flour, salt, pepper, and milk.  Sometimes it takes nutmeg; and in this recipe I add pumpkin, but the 5 basic ingredients are…

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