One of may favourite dishes to make.. or actually, one of my favourite dishes to eat, is lasagna! I find it so handy to make a big oven dish and eat from it a few times. This also makes it a perfect family recipe. It’s even quite fun to do it with kids, building up the different layers.
I always eat my lasagna with a very simple salad; literally just lettuce and little bit of mayo as a dressing. The combination of lasagna and salad is just soooo good! I highly recommend you try it too. It’s quite silly that I never put this classic lasagna recipe on my blog before, because I’ve send similar recipes to several people over the years. Better late than never right! I hope you will enjoy it!
CLASSAGNA
Serves: 3-4 people
1 bag pb grated cheese (I used Sheese)
6 lasagna sheets
1 big red onion (medium chop)
4 cloves of garlic (minced)
250 gr mushrooms (medium chop)
1/2 head of broccoli (medium chop)
300 gr frozen spinach (defrosted)
1 courgette (sliced in length)
2 cans chopped tomatoes
Small hand of fresh basil (chopped)
2-4 tbs nutritional yeast
1 cube of veggie stock
1 tsp onion granules
1/2 tsp garlic powder
1/2 tsp smoked paprika
Salt/Pepper (to taste)
Oil for frying (or water!)
I used an 20×30 cm oven dish.
-Preheat the oven at 200C.
-Fry the onion, 1/3 of the garlic, the broccoli and a big pinch of salt for about 5 min on a high.
-Add the mushrooms and fry all together for 3 min.
-Pour both cans of chopped tomatoes with the veggies and as soon as it start bubbling, turn the heat to medium and add the stock.
-Mix until the stock is dissolved and then add the rest of the garlic, salt and pepper to taste, the nutritional yeast and the basil. Mix again.
-Divide a little layer of the sauce in the bottom of your oven dish and put the lasagna sheets on top. Do another layer of sauce + sheets + sauce.
-Divide the courgette slices on top of the layer of sauce and add the last little bit of sauce over the courgette.
-Squeeze as much water from the spinach as you can and divide it over the courgette/sauce, before you divide all the cheese on top.
-Put it in the middle of the oven for 40-45 min.
Tips: To make it an all vegetable lasagna, you could replace the lasagna sheets by courgette sheets. Be creative and add another layer of cheese somewhere in the middle or a layer of sliced tomatoes. Instead of plant-based grated cheese, you could also use a home made cashew sauce for on the top, like I’ve did with the Tagliaca pasta dish.
Please let me know if you will make this recipe. Or even better, show me! You can tell me down below or show me via Instagram, by tagging @FreedomEvermore. Thank you! X
If there is something I absolutely love, it’s cashew cream. It’s sooo good! In my last 
TAGLIACA
I often make this pasta dish for the kids from work. In the beginning they said they didn’t like it, because it was too green. But I called it Hulk pasta, told them not te eat it, because I didn’t want them turn into Hulk and all of a sudden they loved it. One day, when they watched me making it, they did ask me: ‘Lisa, why are you putting a smoothie in the pasta?’. Haha! A few times I posted it on my Instagram Story and many asked for the recipe. I procrastinated it for a while, but I thought Earth Day is a good reason to post such a green and tasty recipe. Whenever I make it for the kids I always make a bit more, because I also like to eat this myself. It’s so creamy and delicious. What makes it a great family recipe!
HULK PASTA
Macaroni and cheeeeeeese guys! The ultimate comfort food, am I right?! Confession: I think I actually never had macaroni and cheese before I went vegan. I only know that I love the vegan version. So even though it’s hard for me to compare the dairy and this non dairy version, I can tell you that I love this version a lot. It’s so creamy, easy to make (just remember to soak your cashews!) and full of flavour.. Everything you want when you think of good comfort food. So I dare you to try it and tell me if you love it as much as I do. I would love to hear if it hit the spot and if it satisfied your cravings. I served it with a little bit of fresh parsley and extra black pepper. Yum!
MACASHEW
This is the second pasta pesto recipe over here, but everyone likes a good pasta pesto right? ..and this one is so quick and easy. Quick recipes are always welcome I think, especially after a long and hectic day or when you have a whole family to feed. I highly recommend you to make your own pesto though. It really changes the dish. Of course it will be even quicker if you use a ready made pesto (and that is fine too), but if you have the time (or you took the time early in the week), please use a home made one. This transforms a simple pasta dish to something really special. I love using Vivera’s new bacon pieces in here. They are scary good and make such a good combination with the pesto. Btw.. I recommend some extra veggies on the side. It’s yummy with broccoli, green beans or a nice salad perhaps?!
PASTA PESTO
Who doesn’t like pasta pesto! It’s such an easy, quick dish. And perfect for families too, because kids mostly love it too. Of course you can just mix some pesto with some pasta, but you can also make it a little more special and even tastier. It’ll still be easy though, just more fancy. You might want to leave the chilli flakes out if you want to serve it to children. Also humous is optional. I like the creaminess, but you might not or you want to leave those extra calories out. If you like to add some extra protein, then you can add some chickpeas (or some beans). I also like to sneak some sun-dried tomatoes in there.. you decide! Enjoy!
PESTO PLENTY
This is one of my most satisfying recipes. Pesto is something you can use in so many dishes, fresh herbs are super healthy and you can adapt the recipe the way you want it. You can add a little bit more garlic, lemon juice or oil.. whatever you prefer or you can just leave it the way it is. I like it the best like this, it’s the right balance for me. I love to make pasta pesto with it, add it on a pizza, a sandwich, mix it into some mayonnaise or use it as a dip. You can toast the pine nuts and the walnuts for some extra flavour, but you can also just use them straight from the packet. After making it you can keep it in the fridge for a few days.
GREENERY 
Last year a friend came over and he made me this. I loved it so much, but I don’t know exactly how he made it. So I tried to recreate it and this is it. I think it comes very close. I love this so much, because you can use it for everything. I put it over rice (this is so good!), pasta, salads, dip in my toast.. it’s good with everything really. I really love the taste of sesame (I’m quite obsessed with sesame oil), so to have whole toasted sesame seeds in this, just makes it perfect to me. It’s called Spicy Magic, but you decide how spicy. You can even leave the chilli flakes out if you’re not the type who enjoys chillis. Or you can add an extra tbs if you love the burn! I always add 2-3 tbs myself. I hope you will enjoy it as much as I do.
SPICY MAGIC
Are you vegan and did you used to like pasta carbonara? Or do you want to make something nice for an omni friend or family member? A vegan pasta carbonara: Veganara! This is definitely a good comfort food, but also very nice to make when you have company over. I’m sure they’ll like this! Did I mention that it’s also super easy to make? You can basically make this within 10 minutes. As you can easily prepare the sauce in the time the pasta is cooking. You don’t even need that many ingredients to make this fantastic plate of food. For the bacon style pieces I used the ones from Vivera. They have new bacon pieces now and they are amazing. Definitely worth a try!
VEGANARA
As I’m Dutch myself, I’d like to give King’s Day some credit from over here. Everything in the Netherlands will be orange today! Today the Dutch people are celebrating the birthday of king Willem-Alexander. As we used to have a queen for very long (King Willem-Alexander is the 1st male monarch in 123 year!), it used to be Queen’s Day. The first Queen’s day was held on 31 of August 1885, in honour of the birth of Queen Wilhelmina. What means it’s a long going tradition. Later on, the date changed to 30th of April, the queens birthday. The next queen, Queen Beatrix, kept that date in honour of her mother and I’m sure part of the reason is also that her own birthday is on the 31 of January. Way too cold! Basically everybody in the Netherlands is celebrating this day. What means it’s probably the biggest birthday party in the world. People dress up, mainly in orange, 
but also in the colours of the flag: red, white and blue. As the lion represents the Netherlands, this is also a symbol you most probably will spot this day. But the most important rule seems to be: the crazier, the better! There are flea markets and activities everywhere, spread over the country, but especially Amsterdam is going totally crazy! Around 250.000-300.000 are traveling to Amsterdam, from all over the Netherlands and the rest of the world, to be part of it. Because for a long time the date used to be April the 30th, there are still a lot of tourists who come to Amsterdam, all dressed up, 3 days late! Poor them! Anyway,, I’ll not be in the Netherlands this time to celebrate, but especially for King’s Day I created 2 healthy (orange) recipes.. lunch and dinner if you like. Oh and if you are going: Enjoy!
RAWR
KING’S MEAL
Planet Manel 