A vegetable-packed vegan lasagne made with dairy-free white sauce. It freezes brilliantly and makes the perfect vegan comfort food. Each serving provides 470 kcal, 16g protein, 61g carbohydrate ...

lasagna noodles, ground beef, medium size onion (diced), spaghetti sauce (I use Classico sweet basil), shredded mozzarella cheese, finely grated Parmesan cheese, Garlic (minced) optional, Fresh basil ...

Place the pine nuts, tinned tomatoes, red pesto, garlic, vegetable bouillon, herbs and tomato purée in a food processor and blitz for 15-20 seconds until the pine nuts are in small pieces but ...

My vegetarian lasagna is an alternative to the traditional meat filled version combining vegetables such as mushrooms and zucchini along with a secret ingredient in the sauce!

Cook the lasagna shells in boiling water until they are al dente. Drain. Meanwhile, scramble the gluten with the vegetable oil, Vegesalt, caraway seeds, and basil. For the tomato sauce, combine the ...

Jack uses store cupboard lentils, tomatoes and mushrooms as the basis of her vegetarian ... of butter and a vegan milk subsitute in the white sauce, this is a vegan lasagne! Make sure to use ...

Lasagna noodles, Tomato, Red Chilli, Mozzarella Cheese, Cream Cheese and Parmesan Cheese, Spinach, Mushroom, Zucchini, Bell Pepper, Garlic, Salt & Pepper, Olive Oil, Basil Leaves. First step is to ...

This vegan twist on an Italian classic from Just Spices tastes as good for lunch the next day as it does fresh for dinner… Lasagne is one dish that many of us who have given up eating meat and ...

Many UK restaurants have been offering just one meat free option in a bid to cater to both vegetarians and vegans - something ...