vegetable lasagne. A couple of pumpkin ones too, here and here. But I also make a pretty bangin’ vegetarian lasagne with faux mince, for the nostalgic among us who just want some comfort food – and comfort food doesn’t include a green veg.
I’ve dabbled with the sauce, tweaking it here and there over the years, and to be honest I still make it different every time. The last incarnation favoured oregano over basil to see how that went (does anyone else pronounce it like Heather Chandler quietly to themselves when cooking? No? Just me?), and sometimes it’s light, sometimes thick and rich. Unfortunately it doesn’t matter how many times I dabble with it, I still can’t get the mince to take on that proper depth of flavour the real thing would have, and sometimes it’s a bit of a disappoinment after the first few seconds of mouth bliss when the flavour doesn’t carry. But hey, if you haven’t had proper lasagne in a while, it’ll be a total party.
Don’t skimp on the bechamel, and get lasagne sheets you don’t have to pre-cook (do they still make those?). Make tons, and freeze in portions for later, and don’t forget the garlic bread!
(ps you can also make it with brown or green lentils if you like – it’s the same recipe.)