Lasagna is such a favourite meal in our family. When growing up, lasagna was my absolute favourite dish. I have such fond memories of mum cooking up a large tray and the smell wafting through the house was just divine. As I moved to a vegetarian diet in my adult years, I wanted to recreate that same smell and nostalgic feeling from when I was a kid. I experimented with a simple lasagana – just pasta sheets and tomato sauce and cheese without the meat. It was delicious but something was missing. I began experimenting with adding a few different vegetables. I finally created this recipe – the perfect blend of vegetables to provide the texture I was after and packed with flavour. The best part is the home-made vegan cheese that doubles up as a cheese and bechamel sauce.
This recipe will make a large lasagne tray with 12 medium size portions.
CLICK HERE FOR RECIPE FOR VEGAN PARMENSAN