During the week I usually stick with light meals, but on weekends I like to change things a bit and go for a richer dish.
I used my homemade vegan “beef” and crimini mushrooms for this dish, and I was happy with the result.
I would have liked homemade pasta, but I just simply didn’t have enough time.
So the second best thing.
I cook store-bought lasagna sheets and then cut them into wide strips.
I like to use them when I don’t have time because they have the chewy texture which is similar to the texture of homemade pasta.
I also like the wavy design on the edges too.