Give BOSH! a Shout
Your email has been sent
Lush Roast Veggie Lasagne
- 1 Eggplant (sliced)
- 1 Zucchini (sliced)
- 2 Peppers (quartered)
- 1 large red onion (quartered and broken)
- 3 tbsp olive oil (1 tbsp per tray)
- 1/2 tsp salt
- 1/2 tsp pepper
- 8 springs thyme
- 4 sprigs rosemary
- 8 cloves garlic (slightly crushed)
- 3 cups cherry tomatoes
- 4 garlic cloves (slightly crushed)
- Pinch Pepper
- Pinch salt
- 1 tbsp olive oil
- 2 tins chopped tomatoes
- 2 tbsp tomato puree
- 4 tbsp olive oil
- 1/3 cup kalamata olives (pitted & sliced)
- 2 tbsp capers
- 4 cups almond milk
- 1/2 cup plain flour
- 1/3 cup olive oil
- 8 tbsp nutritional yeast
- Pinch salt
- Pinch pepper
- 1/2 tsp nutmeg
- 1 cup spinach (finely chopped)
- 9 lasagne sheets
- 1 cup dairy free cheese (grated)
Put the “Roast Vegetables” on a baking tray and roast them in the oven for 20 minutes at 180℃
Put the cherry tomatoes and garlic cloves on a baking tray and roast them for 15 minutes.
Warm the olive oil in a frying pan and sieve in the plain flour stirring continuously.
Pour the soy milk, nutritional yeast and seasoning into the pan and stir it until the béchamel reaches your desired thickness (it needs to be roughly the same thickness as custard).
Warm the olive oil in a saucepan, add the crushed garlic and fry them until you release the aromas.
Pour the chopped tomatoes, tomato puree, olives, capers and seasoning into the pan and cook them so they’re simmering gently.
Take the cherry tomatoes out of the oven, add them to the pan and stir them in to the tomato sauce and take the pan off the heat.
Take the roast vegetables out of the oven and let them cool down to room temperature.
Pour a cup of the tomato sauce into the bottom of a lasagne dish and smooth it out with the back of a wooden spoon.
Arrange a layer of roast vegetables on top of the tomato sauce.
Sprinkle a layer of chopped basil & spinach.
Add a layer of dry lasagne sheets.
Pour a cup of the béchamel on top of the lasagne sheets and smooth it out over them with the back of a wooden spoon.
Sprinkle on some dairy free cheese.
Repeat the process until all the ingredients have been used - make sure you finish on a béchamel layer.
Put a layer of tin foil on top of the lasagne & bake it in the oven for 30 minutes.
Take the lasagne out of the oven, take the tin foil off the top of the dish and put the lasagne back in the oven for a further 15 minutes.
Take the lasagne out of the oven, let it rest for 5 minutes and serve with a side salad. BOSH!