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16 Comments

  1. This looks very tasty. A few questions:
    1) Do you need the special noodles that don’t need to be boiled or do regular noodles work? I’m always concerned that there won’t be enough moisture to cook them in the dish.
    2) Any suggestion for what to substitute for the mushrooms?
    Thanks!

    1. Hi Mark, I just used any dried lasagna sheets. They don’t need to be special ones. You can swap it out for whatever other vegetable you like. Zucchini/courgettes, red peppers/capsicum, or even eggplant/aubergines would work in this recipe well. It will taste different with them, but it will complement the other flavours. Let me know how you go!

  2. I made this today! Absolutely delish! I love the crispy/browned top with the bechamel! Thank you for the recipe:)






    1. I’m so happy to hear you enjoyed it, Ian! That part makes it a little bit more indulgent I think 🙂 Thank you for the lovely review!

  3. This lasagna recipe is so simple to make and is so delicious. I never knew a dairy free bechamel could taste so good. The whole family loved it. Highly recommended trying this one.






  4. I think this is the best lasagna recipe i’ve tried out so far! Instead of the béchamel sauce i used hummus but it still turned out great. My family ended up eating it in a day hahah.

  5. Superb!
    I made this lasagna this weekend and it turned out fantastic. Well done! The tapioca trick for the cheesy top effect is a very nice touch.






  6. I made this recipe yesterday and it turned out great. I added white miso to both the ragout and bechamel sauce because I’m adding it to everything nowadays and it tasted really good. Thank you

  7. I made this recipe yesterday and it turned out great. I added white miso to both the ragout and bechamel sauce because I’m adding it to everything nowadays and it tasted really good and comforty, like lasagnas are supposed to do.






  8. Easy and delicious recipe! I modified the sauce slightly, based on what was in my pantry: zucchini instead of mushrooms, and 1/2 red lentils, 1/2 brown. I used uncooked lasagna noodles and covered the pan while it baked—the noodles were fully cooked at the end of the baking time. Also, the leftovers are even tastier a day or two later. Next time I will add a layer of chopped cooked greens.