Ok so most people can work out how to make lasagne, but it can be hard to do dairy free…
Basically I use the same lasagne principles…I tend to not like red meat too much so I use eggplant, roast capsicum, roast slithers of pumpkin, spinach leaves (baby spinach tastes much better I think!), red onion, grilled zuchinni.
Layer all this with a napolitana sauce (tinned tomatoes/garlic/salt/pepper/oregano…add mince meat if you like) and the lasagne sheets.
On top of each lasagne sheet you really need something creamy. THis is where it gets tough. It’s hard to get that cheesy taste, but I generally heat together TOFUTTI (tofu cream cheese) which is remarkably good, and some silken tofu. Add in nutmeg or whatever flavourings you like, but the tofu base will definitely give the creamy texture to your lasagne.
Bake as normal 
Oh how I love chocolate! this is an adapted Donna Hay recipe, she’s tops.
200g dark choc
250g nuttelex/olive grove/dairy free marg
200g brown sugar
4 eggs
200g SR Flour
1/3 cup cocoa
berries – fresh or frozen
Melt the chocolate and marg, then stir into a bowl with sugar and eggs.Add the flour and cocoa and mix. pop into a lined 9in tin, sprinkle berries on top, and bake in a mod oven for 40 minutes!
