You'll notice that the above recipe refers to the below recipe (which is the same amazing cheese sauce I put on my macaroni and cheese):
Now, this is not one of those 30 minute recipes, so be forewarned. I recommend making the pignoli ricotta and cutting up the vegetables in advance, and doubling the recipe so you can have one to bake and one to freeze for another night.
I don't think the velvety vegan cheese would do so well if prepared in advance, so get your potatoes and carrots simmering before you start the noodles.
I used a combination of organic and whole grain lasagna noodles.
For the final layer, I spread the cheese sauce after drizzling and sprinkled some basil and oregano on top.
Matt made a fruit salad to compliment the lasagna: apple, nectarine, mango, strawberries, banana, and grapes.
I wish you could SMELL it, because it smells divine. Matt and I loved it, and I made good use of the leftovers for work the following week. But what did the kids think, you might wonder?
That's all, folks!