Vegetable Lasagne

This recipe makes one Vegetable Lasagne.

Ingredients:

  • ½ Eggplant
  • 2 Zucchini
  • 1 Sweet potato
  • 3 Mushroom
  • 2 cups Spinach
  • ¼ – ½ Pumpkin/squash
  • Nutritional yeast
  • Salt and pepper
  • 1/8 Onion
  • ½ clove garlic
  • ½ cup cashews
  • ½ tsp. Paprika
  • ½ tsp. cumin
  • Almond meal

Directions:

  1. Roast pumpkin/squash in oven at 200 degrees Celsius for 45 minutes. Let cool. (Keep oven on to that temperature.)
  2. Add pumpkin/squash, onion, garlic, nutritional yeast, cashews, salt, pepper, paprika, cumin to Thermomix. Blend until smooth. You may need to scrape the sides a few times.
  3. Cut all other vegetables into long ‘noodle’ pieces. Spinach can be just sliced up.
  4. Layer eggplant, zucchini, spinach, mushrooms, ½ pumpkin sauce, sweet potato, zucchini. Spread the remaining pumpkin sauce over the top and sprinkle almond meal.
  5. Bake for 1-1 ½ hours until soft and crispy.

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