veggie lasagne.

You guys are going to love this super simple, super delicious and nutritious lasagne. it is the perfect weeknight dinner that is super hearty and indulgent.

serves 4-6

ingredients.

tomato sauce

1kg tomatoes

4 cloves garlic

1 bunch of tuscan kale

1 bunch of basil

1 brown onion

2 tsp dried basil

1 tsp italian dried herbs

15g tomato paste

500g passata + when empty half fill with water and shake to gt remaining passata out

olive oil

cashew white sauce

1.5 cups cashews, soaked

1 clove of garlic

3 tbsp nutritional yeast

1 tbsp garlic powder

1 tbsp Dijon mustard

1 cup water

1 tbsp Dijon mustard

1 tsp salt

300g fresh lasagne sheets

1 zucchini in 0.5mm strips

1/4 pumpkin (approx. 750g)

cheese

to serve, garlic bread and a green salad

method.

preheat the oven to 180°C.
place onion in a pan with olive oil and cook until translucent. add garlic, cook until fragrant.
add tomatoes, passata, water, tomato paste and dried herbs. Add 1 cup of water to the passata jar and shake to get all the tomato goodness out of the jar, add a couple of pinches of salt to taste.
let simmer until it is reduced. add in roughly chopped kale and stir. leave on the heat for 5 more minutes or until the kale is soft and remove from the heat and set aside.
skin and remove the seeds from the pumpkin. thinly slice it into slightly under 1cm pieces. place on a lined baking sheet (with space around each piece of pumpkin on the sheet). season with olive oil, salt and pepper and place into oven for 20 min or until soft with some browning edges.
cut the zucchini the same thickness and place on a lined baking sheet (with space around each piece of zucchini on the sheet). season with olive oil, salt and pepper and place in the oven when the pumpkin has 10 mins left. cook until soft with browning edges. remove pumpkin and zucchini from the oven when ready and set aside.
in a food processor place the cashews and water. blend on high until combined and smooth. add in the rest of the ingredients and blend for 30secs-1min.
to assemble the lasagne you will need two 24 x 16cm baking dishes or one larger dish. start with a layer of the tomato sauce followed by lasagne sheets, pumpkin and zucchini tomato sauce and then cashew white sauce. you should get one more of these layers in depending on the depth of your dish. make sure the last layer is cashew cheese and if you are adding on a layer of vegan cheese put this on top with some basil leaves. put it in the oven for 30-40 minutes until golden brown.
once out of the oven, add some extra basil leaves and serve with salad and garlic bread.

happy chomping!