Serves: 4
Preparation Time: 70mins.
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Ingredients:
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1 aubergine
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1 red or yellow pepper
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1 courgette
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4-5 mushrooms
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600ml tomato sauce
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Approx. 10 wholegrain lasagne sheets
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1 teaspoon dried oregano
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1 teaspoon thyme
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1 teaspoon basil
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½ teaspoon chilli flakes
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Pinch of salt
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Béchamel sauce:
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1 sweet potato
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60g cashews
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300ml water
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½ teaspoon garlic powder
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½ teaspoon nutmeg
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Method:
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Preheat oven to 180 degree Celsius.
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Peel and chop the sweet potato and steam in a small pan for 20mins. until soft.
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While the sweet potato is steaming, chop the courgette, aubergine, pepper and mushrooms and add to a large saucepan with a few tablespoons of vegetable broth (or water). Simmer on medium heat to allow veggies to soften (about 10mins.).
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Add the herbs, chilli, salt and tomato sauce. Stir through and cook for further 10mins.
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Add cooked sweet potato to a blender with cashews, water, garlic powder & nutmeg. Blend until smooth for about 2mins.
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Start layering lasagne in a large oven dish: first the tomato veggie sauce, then lasagna sheets, then béchamel sauce. Repeat 2 more times
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Place in oven for 45mins.
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Sprinkle nutty parm on top of lasagna for the last 5mins. of the baking time.
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Penny recommends:
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You could double up quantities and save some in the fridge for the next day or freeze a few portions.