About Recipe

It's a lovely spring afternoon over at MattyB Bakes, it's also a Friday and to top it off Jon has been in the kitchen rustling up a great taste of Italy. It's lasagne night tonight! What I think is great about a lasagne is that it's something you can prepare early in the day and then leave to one side whilst you get on with your day before popping into the oven when it's dinner time. You could even make it the day before if you and free your whole day up, if you can hold out from eating it for that long. This lasagne is of course veggie friendly so there is no mince - the bulk of the lasagne comes from mushrooms, roasted red peppers and big chunks of melted mozzarella, one of my favourite cheeses especially when it goes all gooey and stringy! Feel free to add some mince with the onions when making the tomato sauce if you have hungry carnivores in your house, just make sure you break it up and that it is cooked right through. For a final finishing flair Jon has ad