Lasagne | Sheree Riley-Cox

VEGAN GLUTEN FREE LASAGNE

This warming lasagne is one thing that is on our menu every week, without a doubt. It's hearty and packed full of whole foods that leaves you feeling so damn satisfied! It's a recipe you can share with family or impress your friends with at the next dinner night.

INGREDIENTS

WHITE SAUCE

2 TBLSP COCONUT OIL

3 TBLSP ALMOND FLOUR*

1-1/2 CUP ALMOND MYLK

2 TSP CHICKEN STOCK

1 TBLSP NUTRITIONAL YEAST

PINCH NUTMEG(OPTIONAL)

METHOD

WHITE SAUCE

STEP ONE in a large pan, heat coconut oil until melted. add almond flour and whisk until well combined.

STEP TWO add almond milk in small qualities whisking until you create a smooth and thick paste.

STEP THREE mix in remaining ingredients.

CHEEZE

STEP ONE simply blend all ingredients together in a high speed blender until smooth. Add extra water as needed.

CHEEZE

1 CUP CASHEWS, SOAKED

1 CUP WATER (PREFERABLY KANGEN 9.5)

2 TBLSP NUTRITIONAL YEAST

1TSP MISO PASTE (OPTIONAL)

1 TSP GARLIC POWDER

PINCH PAPRKIA

TOMATO SAUCE

1 ONION, DICED

2 CLOVES GARLIC, CRUSHED

1 POTATO, DICED

1/2 SWEET POTATO, DICED

1 CARROT, DICED

1/2 ZUCCHINI DICED

1/2 RED CAPSICUM, DICED

4 LARGE MUSHROOMS, SLICED

1 TIN LENTIS, DRAINED

1 TBLSP MIXED HERBS

1 TSP CHILLI FLAKES

1 TIN TOMATO SOUP/ TOMATOES DICED

1/2 EGGPLANT, THINLY SLICED**

TOMATO SAUCE

STEP ONE preheat oven to 170 degrees celcius.

STEP TWO in a large saucepan on a medium heat, melt coconut oil.

STEP THREE cook onions and garlic until soft and fragrant. mix in potato, sweet potato and carrots. cover saucepan and allow to sit for 3 minutes, stirring regularly.

STEP FOUR stir in zucchini, capsicum and mushrooms. Turn down to a low heat and cover again, stirring regularly for 5 minutes.

STEP FIVE add remaining ingredients (except for eggplant) and combine. allow to simmer for another 10 minutes to allow the flavours to mature.

STEP SIX start to layer your ingredients in a lasagne dish starting with tomato mixture. spread evenly and top with sliced eggplant.

STEP SEVEN pour white sauce on top of the first layer of eggplant. add another layer of tomato mixture followed by the last layer of eggplant. finish off by drizzling over the cashew cheeze.

STEP EIGHT cover with foil and cook in oven for 20-25 minutes.

* Can easily be substituted for regular flour

** Can easily substitute this for regular or gluten free lasagne sheets