Comments on: Classic Lasagna

By: Trudy ~ Veggie num num

Trudy ~ Veggie num num — Mon, 24 Oct 2011 22:46:14 +0000

Hello lovely people and thank you so very much for the great feedback on this recipe!! Makes me super happy to know you are all enjoying this and other recipes here on Veggie num num!! Hope you’ll continue to find lots of veggie inspiration in all the new recipes :D xo

By: Lyra

Lyra — Sun, 23 Oct 2011 03:45:38 +0000

Hi Trudy I’m 14 and recently became a vegetarian and i just wanted to say thank you so much for this recipe! I cooked it for all my little siblings and they all enjoyed it except i used non-alcoholic red wine :)
I was at first hesitant to make this as i had never enjoyed eating lasagne but WOW i really liked this!! I’ve written it into my recipe book and tonight I’m making another meal from your site. Thank you :)

By: Fiona

Fiona — Thu, 25 Aug 2011 10:28:19 +0000

I’ve been eating and cooking vegetarian for about a year now and have been looking for some new ideas and inspiration. I made this lasagna tonight and it was absolutely delicious, a big hit in our household. Your recipes all look amazing and I can’t wait to make some more. Thanks for the inspiration!

By: Tracy

Tracy — Tue, 19 Jul 2011 10:32:20 +0000

Thank you for the inspiration. I made a huge pot of Lentil Bolognese in the slow cooker today and turned half of it into lasagna tonight. Perfect for another cold winter night. I get inspired to cook when I visit your blog. Thank you.

By: Veggie num num : Pumpkin & Spinach Lasagna

Veggie num num : Pumpkin & Spinach Lasagna — Fri, 15 Jul 2011 04:41:16 +0000

[...] semolina pasta or simply pre-cook some dried lasagna sheets. In place of ricotta try this delicious dairy-free creamy white sauce recipe I used for the classic lasagna [...]

By: Sylvie

Sylvie — Thu, 14 Apr 2011 13:32:02 +0000

This lasagne was great. I made a few changes- used a tin of cherry tomatoes instead of fresh ones (which were sweet and delicious), and added about 2/3 cups red wine. I also used green lentils instead as I didn’t have any brown ones and 3 heaped teaspoons of vege stock powder instead of the beef cubes. Next time I would add an additional jar of tomato sauce, as I think it could be even more saucy than it was. I also doubled the amount of (soy) milk for the cheese sauce, and added a handful of parmesan and pinch of nutmeg in it as well. I baked at 180 degrees fanforced for 25 mins and this was just right. Excellent dish!

By: Rachel

Rachel — Wed, 09 Feb 2011 02:13:43 +0000

I think I’ve made 3 of your recipes in a week’s span haha! Made this for dinner tonight but cheated a bit with a jar of good quality passata…ran out of lentils :( but added a layer of thinly sliced roast pumpkin and spinach instead! yum yum yum!!

By: Trudy (veggie num num)

Trudy (veggie num num) — Thu, 20 Jan 2011 22:10:10 +0000

Hi Jessie, welcome to Veggie num num :) hope you find lots of inspiration for simple and delicious veggie cooking here! Tomato paste is a tomato sauce concentrate that should be readily able to buy from your local grocery store/supermarket in the sauce section. It is usually available in bottles or in single (2tbs) serves. I’m sure you will be able to locate some and I hope you enjoy this and lots of other Veggie num num recipes!!

By: Jessie

Jessie — Thu, 20 Jan 2011 11:54:54 +0000

Hi, new to cooking and vegetarianism so really keen to try out some of your recipes! Sorry for being ignorant, but what exactly do you mean by tomato paste?

By: Trudy (veggie num num)

Trudy (veggie num num) — Thu, 20 Jan 2011 00:31:43 +0000

That’s wonderful to hear Christina, this dish really is one of those great options to serve to non-veggies, very happy to hear you both enjoyed it and thanks so much for the great feedback :)