Brazilian guide offers six vegetarian lasagna recipes

A Brazilian food article presents six easy vegetarian lasagna variations. The first recipe replaces meat with textured soy protein, using a tomato‑based sauce, a soy‑milk béchamel, and a homemade cassava‑based cheese. The second option layers grilled eggplant with a tomato sauce and an oat‑milk béchamel. Detailed ingredient lists and step‑by‑step cooking instructions are provided for each dish, allowing home cooks to prepare plant‑based lasagna without animal products.

All three versions of the article share identical content, offering the same recipes and preparation methods for Brazilian readers interested in meat‑free Italian‑style meals.