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Message: <blockquote data-quote="lovinglife" data-source="post: 1670132" data-attributes="member: 22428">I've used aubergine, sheets of leek and courgette- I always fry off the aubergine and dab dry - blanch the leeks and courgette drain well and dab well dry - don't salt as this just draws out even more moisture- it doesn't need long cooking once you've made the lasagna so I make it with hot sauces and put it in a hot oven about 15 minutes to get a crispy top - not sure how it holds up being made then reheated cause I never have any left overs lol - but the best one for reheating would be aubergine Bear in mind if you use spinach and mushrooms along with replacement lasagna it will be very very wet as they all have high water content  - itvmay be best made and served right away</blockquote>

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