- curry beef stew was my wife’s creation - I’ll ask, i think she used some type of flank beef?

- the bacon bowtie pasta - didn’t work out in terms of what i had conceptually - because i layered it like a lasagna but it fell apart when we tried to dish it out. Still tasted great. boil the pasta first, oil spray the bottom of a deep pan, i believe it was a mushroom cream sauce that i used - coat the bottom with that, then pasta, then more sauce, cheese, mushrooms, and onions or peppers, then more sauce, pasta, and topping it with mushrooms, bacon, and cheese - i bake everything at 400… i think maybe 45 minutes or so since the pastas already cooked, just till the bacon’s real crisp and the cheese is bubbling right before it burns

- eggplant lasagna - every where i read that people coated their eggplant in some type of batter and fried it so it had a more pasta like texture - but just cut it in 1/4 inch slices and used them in place of pasta… same concept as above with the eggplant/pasta always between the main sauce. I’ve done the same thing using a zucchini layer or zucchini alone as well. the main thing i find with the vegetarian lasagna’s is letting it sit for longer after it’s cooked, otherwise it can be a bit too soft and gooey and you don’t quite get the right ’shape’ when you cut it out. they’re always excellent when you reheat it the next day though because they just soak up all the sauce and something symbiotic happens with the vegetable flavors!