Just out of the oven!
Roast Vegetable Lasagne

This is a pretty great lasagne. The veggies are lovely and the topping which is based on this one https://plantbasedfamilydownunder.com/2013/12/09/creamy-white-sauce/ really makes it. Hope you enjoy it as much as I do, and remember to soak the cashews for a couple of hours beforehand.

Ingredients

2 1⁄2 cups Pasta sauce (I use an organic jar, but if you make your own hats off..)
1 cup Button mushrooms (Sliced, not too thin.)
350 grams Pumpkin (Sliced into fairly thin bits. (less than a centimetre).)
1 Red capsicum (Sliced lengthways into large flattish pieces.)
1 Aubergine (Also called eggplant. Sliced like the pumpkin.)
100 grams Baby spinach (Washed.)
1⁄3 cup TVP (Textured vegetable protein/soy mince.)
2 cloves Garlic (Chopped small.)
1 Zucchini (Sliced lengthways, half a centimetre thick.)
1 Brown onion (Diced roughly.)
1 teaspoon Basil (Dried fine)
1⁄2 teaspoon Oregano (Dried fine)
1 Leek (Large, sliced thin)
1⁄2 cup Water
1⁄2 cup Soy milk (Or other plant based milk)
1⁄2 cup Cashews (Raw and soaked)
1 package Lasagne sheets (I used wholemeal)
1 tablespoon Dijon mustard
1 tablespoon Nutritional yeast (Also called Nooch!)
1 teaspoon Tahini
1 teaspoon Miso
2 teaspoons Corn flour
1 tablespoon Lemon juice
1 teaspoon Maple syrup
  salt
  Pepper

Info

Yield
6 Servings
Preparation time
15 minutes
Cooking time
55 minutes
Total time
1 hour, 10 minutes

Instructions

  1. Roast the pumpkin, eggplant (with a little salt) and capsicum for 25 minutes. Add a little oil to the eggplant if you want.
  2. Whilst that is happening, saute the onion till it just starts to soften.
  3. Add the mushroom and garlic, and again saute until the mushrooms start to sweat a little.
  4. Add the pasta sauce, oregano, basil, and the tvp, I usually clean out the pasta sauce jar with a little water and pour it straight on the TVP.
  5. Once that all heats up, add the spinache, I usually do it in a couple of batches to shrink it down. Cook until it is all blended in, season to taste and set aside.
  6. Now the sauce! Sweat the leeks in a small saucepan with the lid on, over a low light until they are very tender.
  7. Add all the other ingredients apart from cornflour and blend with stick blender or in food processor / blender.
  8. Pour back into the saucepan if necessary, and heat through. Mix the cornflour with 2 T water in a small bowl, then mix into the sauce, stirring continuously until it thickens – about 5 minutes.
  9. Season to taste.
  10. Putting it together! Put a tiny bit of the pasta sauce mixture into the bottom of a large casserole dish/baking pan. Just enough to smear the bottom (such a lovely turn of phrase!).
  11. My lasagne sheets come in a pack of 10, and I break two in half to make 4 layers of 2 1/2 sheets. So add your first layer of lasagne sheets.
  12. Add the eggplant and capsicum, then another layer of sheets.
  13. Add half of the pasta sauce, then another layer of sheets.
  14. Add the pumpkin, then another layer of sheets.
  15. Add the remaining sauce, then top with the zucchini.
  16. Add the sauce, and then cook for about 30 minutes.

Notes

Let cool for a couple of minutes before eating, and serve with a salad. I like to make a garden salad with a miso (1 tsp), tahini (1Tbsp), lemon juice (2Tbsp) and apple cider vinegar dressing (2tbsp). Mix it well, and add water to get the consistency you like.