I’m currently doing #soberoctober — my husband and I have done it for the last three years. But we don’t only cut out alcohol, we also ban takeaways, eating out at restaurants and any “treats” (for us, this includes, sweets, chips, biscuits and so on).
We do this as a way to reset and appreciate what and how much we consume. It’s not uncommon for me to fill dead time with a rusk, or seven, and I often find myself eating even when I’m not hungry. And even worse than that, I don’t munch on healthy food, I go straight for the sugary, salty, fatty things.
So, anyway, we’re deep into our no-treat October and I’m really starting to crave a delicious meal. And the meal that has been on my mind for the last few nights is lasagne. There’s something so comforting about a baked dish that is all tomatoey and creamy and full of delicious veg. And bonus for anyone vegan, vegetarian and lactose-free — it’s a vegan lasagne.
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So, I’m making this vegan lasagne tonight and I highly recommend that you do too. I’ll be serving it with a fresh salad and if I were treating myself, I’d serve it with a piece of toasted ciabatta.
You can use this pasta sauce recipe for the tomato sauce and I love this recipe for white sauce by Brandi from The Vegan Eight (technically it’s an Alfredo sauce, but it works beautifully).
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READ MORE: How To Make A Vegan Bolognese… With A Twist
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