This is a much longer post because I wanted to say thank you to Chef Alison Cruddas. Ali is the creator of this Vegan lasagna but she is also the inspiration for our Vegan friendly bundles. She is an executive and private chef with over 28 years of experience. She only cooks Vegan and on a whim, I reached out to see if she can help our little kitchen.

We sat, we chatted and she said no problem.

Here's the thing about asking for help, it's a hard pill to swallow but sometimes you just have to bite the bullet and acknowledge, you need the help. The best part of asking Ali for help wasn't her knife skills, her awesome energy that fills the kitchen, her willingness to aide in the mundane things like labeling lids...it's her knowledge of food and all the sharing she graciously gave to us. I'm not Vegan myself even though the majority of our soups and meals are but I always find it hard to choose a Vegan option because nuts play such an important role in those dishes and I am allergic to nuts amongst other things. And then comes Ali. Introducing us to the work around the nut situation and how Vegan is much simpler than you think.

This lasagna was cooked in parts, over days but was 100 percent worth the education, the recipe and the wait. And we get to share it with you.

And a big thank you to Ali for introducing us to new ideas, broadening our horizons and giving us that kick in the butt to get our Vegan menu out there!