This year I was at a bit of a loss as to what to give my family members as holiday gifts. About a week before Christmas it came to me: food! For years my grandfather gave out lasagnas for Christmas (including a cute little vegetarian lasagna for yours truly) and they were always much appreciated. I decided to pick up the tradition, went out and bought some pretty dishes, and cooked up some freezer friendly, reheatable dinners for the family. I went with enchiladas instead of grandpop’s usual choice of lasagna, and they were awesome, but I guess the whole experience got lasagna on my brain, because I started craving it like crazy after that. This lasagna totally satisfied my cravings! Between the savory mushrooms, hearty lentils, creamy cashew ricotta, and of course the mildly spiced tomato sauce, this is one of the tastiest lasagnas I’ve had the pleasure of dining on, vegan or otherwise. If you’re feeling lazy you can even skip the whole ricotta and noodle layering thing and just throw a batch of the mushroom lentil sauce onto some spaghetti. Also interestingly, my lasagna recipe comes in time for Valentine’s Day, and since I’m a married lady these days, I can share it with my newest family member, my husband. You’ll be well served to put this recipe to use for impressing your vegan date on the big day.
