Filed under: Food
A couple of weeks ago it was Mother’s Day. I forget that I fall in the ‘mum’ category as I am so focused on acknowledging my own mother on this day. I feel somewhat undeserving of any acknowledgement – my mother has putting up with my crap for 35 years. I have only notched up 15 months on my belt.
For some reason, over the years, lasagne has become the dish of choice when cooking up special occasion meals. So for Mother’s Day, my partner took the reins in the kitchen and with my Dad as Sous Chef, produced a veggie lasagne that was juicy, rich, and hearty – much like love really.
This was a vegan version (yes you can have a TASTY vegan lasagne!)
Ingredients:
- Vegetables – eggplant, zucchini, mushroom and capsicum
Wholemeal pasta sheets - Onion and garlic
- Tinned tomato
- Fresh basil
- Pepper to taste
- White sauce –corn flour, soy milk and Nuttalex.
- Optional – dairy free parmesan cheese to sprinkle on the top, post baking.
Bake in the oven until golden brown.
This dish also makes for a wonderful dinner during cold winter nights. Did I mention it goes beautifully with a glass of red?
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the nature strip 
Well done dads, can’t wait to get some of that!
Comment by mummu May 21, 2013 @ 4:04 pm