This vegan lasagne is a firm favourite in our house and is really like no other we have tried.
With 'meaty' chestnut mushroom mince in a rich and vibrant homemade tomato sauce, layered with 'creamy' bechamel sauce, fresh homemade pesto, and durum wheat lasagne sheets and topped with roasted pine nuts...this is an epicly layered feast.
100% vegan...as always!
The Ultimate Vegan Lasagne is available in individual portions (£6 each) or a tray which will serve 4 (£20), or why not make it a meal deal by adding Focaccia bread and a salad kit with homemade dressing.
This lasagne is provided cooked in an oven-ready tray. To prepare, cover with foil and heat at 180C for 30 minutes. Remove the foil for the last 5 minutes if you want to brown the top. Check the food is piping hot throughout before serving. The lasagne will keep for up to 3 days in the fridge (reheat only once) or can be frozen (freeze on delivery, store for up to 3 months, defrost thoroughly before heating according to instructions above).