Amazing weeknight dinner that I could barely stay away from. You don’t even miss the ricotta in this delicious vegan recipe. I used GF, oven ready lasagna noodles and substituted stock for water for a more robust flavor, and used passata, stock, about a tablespoon of sugar, fresh basil, and a bit of tomato paste in lieu of marinara sauce due to my husband’s onion allergy. It was phenomenal. I highly recommend this recipe, and will be revisiting it often.
