Organic Vegetable Lasagna

Organic, Vegan, Gluten Free, & Dairy Free!

LAYERS

TOMATO VEG SAUCE

• 1 onion

• 2 large carrots

• 1 red capsicum

• 3 cups mushrooms

• 1 sachet @australianorganicfoodco Organic Passata Sauce

• 1 tsp dried Italian herbs

• 1 tsp dried oregano

• 1 can lentils (optional)

Dice veg & sauté in a little olive oil over high heat, once soft add in Passata, herbs (& lentils if using). Combine, take off the heat and set aside.

PASTA

• 2 zucchinis, finely sliced

• 3 GF lasagna sheets

BECHEMEL SAUCE

• 2 cups cauliflower, chopped into small florets & steamed

• 1/4 cup cashews, soaked for 3 hours minimum

• 3/4-1 cup almond milk

• 3 tbsp @pimp.my.salad cashew parm (or nutritional yeast)

• Salt and pepper

• 1/4 cup tapioca flour

Add everything to a blender & blend until smooth & creamy. It should be quite thick so start with 3/4 cup milk & add more as needed.

CHEESE - use shredded cheese or this cheese sauce:

• 2 tbsp @pimp.my.salad cashew parm (or nutritional yeast)

• 1/4-1/2 cup almond milk

• 2 tbsp tapioca flour

• Salt and pepper

Add everything to a blender and blend until smooth & creamy.

ASSEMBLE

1. Tomato Veg

2. GF pasta sheets

3. Beshemel sauce

4. Tomato Veg

5. Zucchini 'pasta'

6. Béchamel sauce

7. Cheese

Cover tray with foil & bake at 180 degrees for 40-45 mins, or until pasta is tender ✨