Bizonkulous

I’m a big fan of Lolo - who isn’t?  A significant percentage of recipes from this site make it into regular rotation at my house.  To date the most used has been the Sweet Chili Lime Tofu, but it seems that the Pine Nut Rolled Lasagna is going to take a run at the title.  I’ve made it twice already, which pretty often given its recent vintage.

James doesn’t like eggplant, so both times I’ve replaced it with roasted red peppers.  The first time I also added sauteed kale, and the second time spinach.  FYI spinach works better.  I put a few sundried tomatoes in with the pine nuts, and I also find it needs a little more water to make it more spreadable.

It can really only be described as “damn tasty” and has received high acclaim all around.  I highly suggest you make it, tonight if possible.

This recipe has made it necessary for me to find an inexpensive source of pine nuts, on which I will elaborate in the near future.