This recipe is an adaptation from my family recipe of premium beef lasagne. I reckon it tastes as good as, if not better it its vegetarian version.
I thought it was a great recipe. Prep took a while but you could prepare the filling and sauce in advance if you wanted to save time at tea time. I also used dried herbs to taste as that's what I had in the cupboard. I didn't have egg plant but I added a tin of lentils to the mix and an extra carrot. I also steamed some sweet potato and added it to the layers. You do need a big dish too cook it in. - 12 Aug 2016