Lasagne

makes ~9 servings

Pasta sheets

Spinach

Dairy free cheese

For the vegetable layers:

3 baking trays of vegetables (courgette, aubergine, peppers, mushrooms, onion etc.)

8 cloves of garlic

Sprigs of rosemary and thyme

Salt and pepper

3 tbsp olive oil

For the tomato sauce:

3 cups of cherry tomatoes

4 cloves of garlic

Salt and pepper

1 tbsp olive oil

2 cans chopped tomatoes

2 tbsp tomato puree

2 tbsp capers

1/3 cup kalmata olives

For the Bechamel sauce:

1/4 cup olive oil

1.5 cups flour

8 tbsp nutritional yeast

1/2 tsp nutmeg

4 cups almond milk

Salt and pepper

Method

• Preheat the oven to 180 ºC.Spread the vegetables, garlic, rosemary, and thyme on the trays and sprinkle over olive oil, salt, and pepper, and roast for 25 minutes.

• In another baking dish, add the tomatoes, garlic, salt, pepper, and olive oil, and roast for 30 minutes.

• In a frying pan, add the oil and flour for the Bechamel sauce and stir until combined.

• Then add half of the nutritional yeast and the almond milk, and stir until thickened up.

• Then add the remaining yeast, followed by salt and pepper, and combine well.

• Add the remaining ingredients for the tomato sauce into a pan and stir well, before adding the tray of roasted tomatoes.

• Cover the base of a casserole dish with some of the tomato sauce, followed by a layer of the roasted vegetables, then a layer of spinach, pasta sheets, Bechamel sauce, and finally the cheese, and repeat until the entire lasagne is constructed.

• Bake for 1 hour, covered with tinfoil for the first 45 minutes