Veggie lasagne is great. I make it most often with thinly sliced aubergine that's been fried to dark brown in some olive oil, some tomato sauce made with plenty of finely diced onion and mushrooms. Spinach is great in it too, but make sure you cook it lightly first and squeeze all the extra water out. Make a cheese sauce with some parmesan and creamy goats cheese and layer up as usual.

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Dwell simply ~ love richly