World's Best Vegetarian Lasagna

[Cheryl J]

So why would you be "turned off" when someone suggests not using substitutes? I'm sorry. I just don't get the point of making a dish based on a recipe and deciding not to follow it.
Please explain your logic.
What specifically would you choose to 'substitute? Using ricotta cheese instead of a hard cheese?
Why do millions of people buy cookbooks every year? "The recipe calls for potatoes but I don't have any so I'll use macaroni instead. I'm sure there won't be any big difference in the final result". Really? "The classic 'BB' recipe calls for beef but I don't like beef so I'll use hot dog wieners instead."
Go ahead.

Your recipe sounds pretty good, Puffin. I don't have a food processor so I guess I'm out for making it exactly as written.

Regarding the bolded....are you saying that you NEVER adjust/adapt/tweak a recipe? If you have, please let us know the circumstances in which you feel that's appropriate.

Regarding the Boeuf Bourguignon example (sp?) - subbing 'hot dog weiners' is a big of a stretch, dontcha think?

 

[Kayelle]

So why would you be "turned off" when someone suggests not using substitutes? I'm sorry. I just don't get the point of making a dish based on a recipe and deciding not to follow it.
Please explain your logic.
What specifically would you choose to 'substitute? Using ricotta cheese instead of a hard cheese?
Why do millions of people buy cookbooks every year? "The recipe calls for potatoes but I don't have any so I'll use macaroni instead. I'm sure there won't be any big difference in the final result". Really? "The classic 'BB' recipe calls for beef but I don't like beef so I'll use hot dog wieners instead."
Go ahead.

I'm aware you directed that at me puffin, but by the time I got back to DC today, everyone else had said everything I would have said, but so much better. I wish you well.

 

[puffin3]

This is my last post on this forum.
Obviously when I used the words "exactly" I wasn't suggesting if you don't use a food processor to slice the mushrooms don't bother making the recipe. I was obviously referring to using the same ingredients.
No, I have never once in almost six decades of home and professional cooking ever decided to use a specific recipe but made any 'substitutions'. The point of using a recipe is to make the recipe according to the recipe not to think I'm so clever or the person who created the recipe is so dumb, that I can get the same result using weiner's instead of beef shoulder.
I open an Escoffier recipe book. I want to taste a dish as close to what Escoffier made a I can. So I follow the recipe. If I don't have clarified butter I either buy/make some but I don't use salted table butter. What's the point in that?
I've tried to offer some advice which resulted in me being trolled and stalked.
I get it. I don't belong here.
Good day.

 

[creative]

....and so, a learning process was missed.

 

[CharlieD]

No kidding. Besides, I don't bother making lasagna without Italian sausage

Interesting you mention this. I never liked any kind of lasagna that had any meat. To the point that I stopped even tasting them. It was not until after I started making vegetarian lasagna that I started eating again


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[CharlieD]

This is my last post on this forum.

Good day.

You are way too serious. Have ever seen a movie about real events, but the movie is "inspired" by said events? Have you ever heard people saying I was inspired to make something by reading A recipe? Have you ever consider that not everyone can obtain or even use the same ingredients you've used? I say you should take it easy and not worry so much. You posted recipe. Thank you. It is up to people what they are going to do with it.


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[95Austin12]

Hey puffin3, I fully agreed with CharlieD. Don't make it too serious. Let the people decide what want to do with the recipe. I personally had learned so many recipes from here since I have joined.