Who likes lasagna?
I love everything about it, from the chewy noodles, different sauces, texture, and of course the look.
For the “Bolognese” sauce I used my vegan ground meat and wild rice.
By using the two things created a wonderful texture and flavor.
I love how it looked.
Lasagna is definitely one of the dishes I like to cook when I have guests over for dinner.
Just imagine yourself setting it in the center of the dinner table and people’s reaction!
I’m always worried that I made too much, but it disappears quickly.
It’s hard to see, but there were the Bolognese sauce and broccoli cheese between the noodle layers.
For the broccoli cheese, I used a mixture of cashew and tofu to create more of ricotta cheese like texture.
On the other hand, for the top the “cheese” was made of cashew and drizzled after the lasagna was baked to mimic the “melted” cheese look.
Doesn’t it look gorgeous?
I didn’t have basil, but I had Shiso leaves.
Shiso leaves work great wherever basil is typically used.
This was just out of the oven.
We absolutely loved this lasagna!
Scrumptious!
This was what it looked like the next day.
You can see the layers more clearly in this photo.
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