Vegetarian lasagne

My lasagne is a mix between a vegetable bake and a lasagne. I don’t use sheets of pastry, instead I slice the vegetables up and layer them. This recipe is full of flavour and a great way to get a few serves of vegetables in.

Services 6-8

2 tblsp Olive oil
1 cup Raw cashews, soaked
1/2 bunch Basil
3 cloves Garlic, crushed
1 Onion, finely sliced
2 medium Zucchini
150g Button mushrooms, sliced
500g Sweet potato
400g Eggplant
400g Butternut pumpkin
150g Parmesan cheese
1/2 can Diced tomatoes
Spray Olive oil

1. Preheat oven to 200C.
2. Cut sweet potato and pumpkin into 1cm thick slices length ways – cutting along the length of each vegetable to keep the pieces as long and big as possible (you layer them like sheets of pastry, so the larger they are the easier). Use spray olive oil to lightly cover, and bake in oven for 15 minutes.
3. Whilst the pumpkin and sweet potato are baking, combine the soaked cashews, basil, garlic, half the olive oil and some salt to taste into a blender and blend until a thick paste is formed, set aside.
4. Heat a pan on medium to high heat and add the remaining olive oil and fry the mushrooms and onion until glassy and cooked through, take off the heat and let cool slightly.
5. Slice the eggplant and zucchini like the sweet potato and pumpkin, ready to layer the baking dish.
6. When the sweet potato and pumpkin are just soft, take out of oven.
7. Layer the baking tray with half of the diced tomato and layer with sweet potato.
8. Layer the eggplant on top of the sweet potato and top with three quarters of the blended cashew cream.
9. Next, layer the pumpkin on top of the cashew cream, and then add the zucchini as the top layer, add the remaining cashew cream, top with the remaining diced tomatoes and sprinkle the grated parmesan on top.
10. Add to oven and bake for 25-35 minutes – until the parmesan looks golden brown.
11. Let cool slightly, cut into serves and enjoy!

• This lasagne freezes well – freeze in single serves and have for lazy nights when cooking dinner I the last thing you want to be doing.
• You can pretty much use any type of vegetable in this lasagne, if you don’t like the ones above, feel free to experiment, you really can’t go wrong! Swede, potato, carrots – take your pick!


1 Comment

  1. Rachel
    March 25, 2018 / 7:50 pm

    Made this for dinner tonight, it was incredible. Struggling with the flu this week and feeling like I needed a vegie hit, this was just what I needed! It was such an easy recipe to follow and tastes just like the real lasagna. Thanks for the recipe!!

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