I can’t wait to get home and start cooking.

My kids are coming home from school on Thursday, and my son is a bit rusty.

I’m not quite ready to open the fridge, so I’m just going to do what anyone would do: cook up a meal for dinner.

I’ve been meaning to make a vegan lasagna for quite some time, but after trying out a few variations, I decided to try making a vegan Italian-style lasagna.

A vegan lasagne is essentially a bowl of lasagna noodles that have been cooked down to the last noodle.

For a quick and easy vegan lasagnes, I used the cauliflower, onion, garlic, and tomato sauce.

The pasta is a mixture of cooked white rice, white lentils, and cooked quinoa, and the sauce is a blend of vegetable stock, oil, vinegar, and olive oil.

The first step is to cook the rice, which is about 1 1/2 cups (about 2 1/4 ounces) of white rice.

Then, I add in a generous dollop of white lentil stock, 1/3 cup of white quinoa stock, and 1/8 teaspoon of salt and pepper.

The broth and the liquid in the stock mix together, and this helps keep the noodles from sticking together.

Next, I mix in a handful of fresh basil, a handful or two of fresh parsley, a pinch of sea salt, and a little bit of freshly ground black pepper.

Finally, I stir in the vegetable stock and the olive oil and toss everything together.

The result is a creamy, rich, and filling lasagna that is sure to please the whole family.

(Recipe from Cooking Light.)

How to make vegan lasagnas (Vegan pasta recipe) recipe VIDEO: The best vegan lasauras recipe you can make at home: VIDEO The best veggie lasagna recipe you need to make at your house:VIDEO Ingredients: 1/5 cup (2 ounces) frozen peas or rice noodles, thawed, thawed and drained 1 1 /2 cups frozen cooked rice noodles (about 1 1 1 2 ounces) 1 cup (1 ounce) chopped fresh parsleys 1/16 teaspoon ground black, pepper 1 teaspoon garlic powder 1/10 teaspoon sea salt 1/32 teaspoon black pepper 1/6 teaspoon cumin 1/1 teaspoon onion powder 1 tablespoon extra virgin olive oil, plus more for serving (optional) Directions: In a medium saucepan, combine the peas, rice noodles and salt and cook over medium-low heat until tender, about 5 minutes.

Drain, and return to saucepan and simmer for about 1 hour, or until the noodles are very tender.

Meanwhile, whisk together the olive, vegetable stock (if using), garlic, cumin, onion powder, black pepper, and cayenne pepper.

Set aside.

Heat the olive or vegetable stock in a large saucepan over medium heat.

Add the onion and garlic, stir for about 5 to 10 minutes until the onions and garlic are fragrant.

Add in the quinoa and peas.

Bring to a boil, then reduce heat to low, cover, and cook for 10 minutes, or till the quince is tender.

Remove from heat, add the lentils and cook until they are cooked through.

Stir in the remaining 1 1 ¼ cups of the vegetable broth, and bring to a simmer.

Simmer for 10 to 15 minutes.

Add pasta and season with salt and black pepper and adjust seasonings if needed.

(This is an easy vegan pasta recipe, so the recipe doesn’t require you to add any additional pasta or broth.)

Serve immediately.

(It’s great for kids, and they love it.)