I've been making a cauliflower (sometimes broccoli), almond & chili pasta sauce for years. I used to load it with parmesan cheese & cream, but here I've veganised it & turned it into a lasagne. The crumbed topping is my very favourite cheese alternative for gratins & other bakes, stuffed vegetables, & even pizza. It gives the salty, savoury yumminess that cheese provides, with the added bonus of some texture & crunch. I think it's much more delicious than gloopy ol' cheese! You can alter the flavours for different recipes, adding lemon zest, cayenne pepper, basil instead of parsley - whatever you like.
This recipe is simple enough, but a little time consuming (as lasagne can be), so it's more of a special occasion dish. The lasagne is served on a puddle of garlicky tomato sauce, & although it's an extra step that you might not want to bother with, it's really worth it, because the creamy lasagne is complimented so well by the tangy, fresh tomatoes. You can whip the marinara sauce up quickly while the lasagne is in the oven. Recipe below...Read More