Vegan, gf lasagna using Miyoko’s wheel and liquid mozzarella, Daiya Italian blend, and Kite Hill ricotta. Sauce includes Big Mountain Lion’s Mane mushroom crumble. Also has eggplant and spinach.

by revmanda

12 Comments

  1. Look fantastic! How did you get the meltiness/browning on the top?? I use Miyoko’s liquid or solid on the top of mine and can never get it anywhere between “tepid liquid” and “literally blackened and hard”.

  2. Accomplishednugget on

    Dang this is my dream but currently out of my budget 😂 I did get to finally try the moz and it’s so good! Is the ricotta good on its own too?

  3. fawks_harper78 on

    Looks glorious! Well done! 👏🏾👏👏🏿

    If you can get it, violife’s feta would be glorious in this dish. I highly recommend it.

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