Vegetarian Lasagna

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Vegetarian Lasagna
https//www.wholesomebellies.com.au/
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• Lasagna is such a favourite meal in our family.
  When growing up, lasagna was my absolute
  favourite dish. I have such fond memories of mum
  cooking up a large tray and the smell wafting
  through the house was just divine. As I moved to
  a vegetarian diet in my adult years, I wanted to
  recreate that same smell and nostalgic feeling
  from when I was a kid. I experimented with a
  simple lasagana just pasta sheets and tomato
  sauce and cheese without the meat. It was
  delicious but something was missing. I began
  experimenting with adding a few different
  vegetables. I finally created this recipe the
  perfect blend of vegetables to provide the
  texture I was after and packed with flavour. The
  best part is the home-made vegan cheese that
  doubles up as a cheese and bechamel sauce. This
  recipe will make a large lasagne tray with 12
  medium size portions.

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• INGREDIENTS -
• Potato Croquettes
• Lasagna and Tomato Sugo
• 24 medium size dry lasagne sheets (I use Macro
  organics)
• 1 large eggplant
• 2 large zucchinis
• 140 grams mushrooms
• 1 clove garlic Bunch fresh basil
• 2 bottles tomato passata
• 2 onions
• 2 teaspoons salt 2 teaspoons olive oil

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• Vegan Cheese -
• 1 potato (230 grams)
• 1 sweet potato (200 grams)
• 1 onion
• 3 tablespoons nutritional yeast
• 1/2 cup raw cashews
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/4 cup water

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• METHOD
• Tomato Sugo (Sauce)
• Cut onion into large chunky pieces and sauté in
  olive oil until starts to brown.
• Once brown add passata, salt and basil.
• Let cook on medium heat for 30 minutes.
• Once cooked blend in a food processor to create a
  smooth sauce

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• Vegan Cheese
• Boil the potatoes and onion until soft.
• Strain vegetables leaving a cup of the water
  aside.
• In a food processor blend all ingredients until
  you create a smooth consistency.
• Add ¼ of the boiled water to help blend and if
  too thick add more water. Set aside.

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• Vegetables
• Slice eggplant into 2cm slices place on baking
  tray lined with paper and drizzle with olive oil
  and salt and bake at 180 degrees for 25 minutes.
• Cut off ends of the zucchini and with a wide
  grater to create long thin slices. Place
  zucchini on a chopping board, sprinkle with salt
  and let sit for 10 minutes to sweat.
• Dab excess water with a paper towel. Slice
  mushrooms and then sauté in a fry pan with a dash
  of oil and a clove of garlic, and a light
  sprinkle of salt.
• Cook until mushrooms soften and all water has
  evaporated. Once all the vegetables are cooked,
  set aside.

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• Building your Lasagne
• Place a layer of tomato sauce on the bottom of
  your tray enough to cover the entire tray.
  Place your first layer of lasagne sheets on top
  of the sauce, covering the base of the tray.
• Top the lasagne sheets with the eggplant. Top
  eggplant with tomato sauce, home-made vegan
  cheese and a scatter of vegan parmesan. Place
  your next layer of lasagne sheets over the
  eggplant.
• Top with the sliced raw zucchini, tomato sauce,
  home-made vegan cheese, and vegan parmesan. Place
  the next layer of lasagne sheets on top of the
  zucchini.

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• Top with mushrooms, tomato sauce, home-made vegan
  cheese and parmesan.
• Place the final layer of lasagne sheets on top of
  the mushrooms. Top with sugo so that the entire
  sheets are covered, top with home-made vegan
  cheese, and a generous scattering of parmesan
  Bake in oven at 180 degrees for about 30 minutes
  or until the top of the lasagna is golden brown.

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Contact US

• Email -
• fiona_at_wholesomebellies.com.au
• Phone - 0416 250 969

https//www.wholesomebellies.com.au/