There is nothing more disappointing than biting into a vegetarian lasagne that is lacking in flavour, texture and most importantly vegetables. So this is my remedy to the sea of mediocrity…a rich, vibrant lasagne whose cheesy goodness will have you back for seconds in no time . As with other recipes, I’ve mixed and matched sauces from two recipe books; Food of the World: Italy and What’s Cooking: Vegetarian. The bechamel sauce recipe seemed more authentic in Food of the World, while the main vegetable sauce recipe in What’s Cooking had that bit of oomph that I wanted, so I went with having the best of both worlds.
This is a great antidote to the cold weather, so go on and share the lasagne love this winter.
