SERVING SUGGESTION:

To make a lasagnette, cook lasagne sheets according to package instructions. Heat 2 T olive oil in a large pan over a medium heat. Sauté 150 g shimeji mushrooms until slightly caramelised and season to taste. Serve with grated dairy-free hard

cheese and cracked green peppercorns. For the tomato salad, slice tomatoes and lettuce, toss in 2 T olive oil, 1 T l emon juice and 1 t red wine vinegar. Season

and serve with cubed dairy-free white salad cheese.