This vegetarian lasagne is light, luscious and sure to tickle your taste buds. Instead of the traditional cheese layer, I’ve created a deliciously smooth and tasty creamy coconut milk, turmeric and butternut squash layer, which doesn’t only look devine – it tastes it too. It’s my favourite part of this recipe.
Topping the recipe with pumpkin seeds also adds a bit of crunch and I’ve also added a sprinkle of nutritional yeast, which is not essential but just adds a cheesy tasting element to the dish.
It freezes really well too, so I sometimes make batches to eat when I don’t have time to cook anything.
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