I would have to rank lasagna near the top of any comfort list I create…and our plant-based version will most certainly impress anyone giving it a go! We normally make it with eggplant and mushrooms as described here, but this recipe is quite versatile and you can add many other different ingredients. For instance, we often add zucchini (courgettes) when they are in season, or even crumbled up tempeh to add a bit of meatiness and additional nutrition. Just make sure to make a big batch, because you will certainly go back for seconds… Yield: about 6-8 servings
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