Vegetable Lasagna
Ingredients: (Serves 8)
Lasagne Sheets 200g
1 Eggplant
¼ Pumpkin
2 Zucchinis
10 cup mushrooms
2 Cloves of Garlic
1 tsp Salt
1 cup grated cheese (Cheer Plant Based Shredded Cheese)
1 cup Mozzarella cheese (Made With Plants Dairy Free Mozzarella)
2 tblsp Extra Virgin Olive Oil
Tomato Sauce:
2 tins crushed tomatoes
1 Onion
½ tsp Salt
1 Clove of Garlic
2 tblsp dried oregano leaves
2 tblsp dried basil leaves
1 tblsp Extra Virgin Olive Oil
Bechamel Sauce:
½ Cauliflower
1 Onion
½ tsp Salt
½ tsp pepper
1 Clove of Garlic
¼ cup raw cashews
½ cup of water
1 tblsp Extra Virgin Olive Oil
Method:
Slice the eggplant and coat generously with salt. Allow to sit for 15 minutes to remove the bitterness from the eggplant and then rinse off the salt and pat dry.
Slice the pumpkin, zucchinis and mushrooms.
Place the sliced vegetables with 2 cloves of chopped garlic and one teaspoon of salt on a baking tray and coat with 2 tablespoons of Olive oil.
Roast the vegetables in an oven at 180 degree C and stir occasionally until all of the vegetables are cooked.
To make the tomato sauce, in a pot place 1 tablespoon of olive oil and fry a clove of garlic along with one sliced onion.
Add the 2 tins of chopped tomatoes, basil and oregano and ½ tsp of salt and cook on a low flame for approximately 10 minutes.
To make the bechamel sauce, cut the cauliflower into small pieces.
Heat a tablespoon of olive oil in a small pan and fry 2 cloves of garlic, along with one chopped onion and the cauliflower pieces.
Add ½ tsp of salt, ½ tsp pepper, ¼ cup of cashews, ½ cup of water and cook the cauliflower for approximately 15 minutes.
Allow to cool and then place the cauliflower into a blender and blend until a smooth paste is formed.
In a large baking dish, place some of the tomato paste to cover the base of the dish.
Then begin your layers by placing a lasagna sheet, roasted vegetables, pasta sauce, bechamel sauce, and a sprinkle of the 2 cheeses.
Continue layering until all of the elements are used.
On the final layer of the lasagna sheet, spread the bechamel sauce and some tomato sauce on top and sprinkle with mozzarella cheese and oregano leaves.
Bake in the oven for 45 minutes. Serve with a nice salad, garlic bread and enjoy!