A stack of rich and creamy lasagne is a crowd pleaser and this one is no exception. It’s vegan & gluten-free and doesn’t take long to make the separate sauces. I usually layer either eggplant or zucchini slices in between the tomato and almond sauces, depending on what I have in the refrigerator. Loosely described recipe follows:
Thank goodness for inventive minds! My current favourite kitchen gadget is my award-winning veggie spiralizer Veggie Twister which transforms zucchini and carrots into some pretty convincing pasta shapes.
I’ve been cranking out the noodles and making a fabulous almond carbonara sauce using almond butter and sun dried tomatoes for my “zoodles”.
What’s in your Gentle Kitchen pantry? If you are a highly organised, experienced (much admired) cook there may be some exotic spices, or something guaranteed to produce a sure-fire quick-fix dinner or a much-loved recipe preserved from the kitchen garden.