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A delightful, healthy, hearty vegan recipe that will satisfy you and all your family. This is such a perfect plant based winter dish idea, it’s warming, it’s hearty, it’s rich, but it’s also filled with nutrients to help you fight off those winter colds!
We used a dairy free cheese from our local supermarket to make a delicious cheesy flavour, but you can of course use anything you desire! You could even use your own homemade cashew cheese (which will of course taste amazing).
This isn’t a quick dish, it takes a bit of time but it’s well worth the effort. Make sure you have your phone charged because you’ll definitely want to photograph the end product for Instagram! If you’re looking to save time, you could make this the day before, and leave in the fridge covered in tin foil, then just bake when you are ready.
We hope you will love this dish! It’s…
A real crowd-pleaser
100% plant-based, vegan and delicious
Enjoy this wonderful vegan dish filled with courgettes, aubergines and tasty vegetables! A big on healthy vegan dinner for all of the family!
- 1 tbsp olive oil
- 2 white onions (finely chopped)
- 2 red peppers (finely chopped)
- 4 cloves garlic (minced)
- ½ tsp salt
- ½ tsp pepper
- 2 courgettes (minced)
- 1 aubergine (minced)
- ½ tsp oregano
- ½ tsp rosemary
- ½ tsp thyme
- 3 tbsp tomato puree
- 3 cups tomato sauce (passata)
- 3 cups dairy free cream cheese
- 1 cup dairy free cheese (grated)
- small handful basil (shredded)
- small handful parsley (shredded)
- 3 courgettes
- 3 small aubergines
- 6 tomatoes
- 2 tbsp chilli oil
- 1 tsp salt
- 1 tsp pepper
- 8 lasagne sheets (pre soaked)
Heat the olive oil in a large skillet, add the onions and peppers and fry them, stirring constantly.
When the onions have begun to soften, add the garlic, salt and pepper and stir them into the onions.
When the aroma of the garlic has been released, add the courgette, aubergine, oregano, rosemary, tomato puree and thyme to the pan and fold them into the rest of the ingredients.
Stir the contents of the pan slowly and constantly until the courgettes and aubergines have reduced in size by ⅓.
Add the tomato sauce to the pan and and stir it into the rest of the ingredients.
Turn the heat of the pan right down and put the lid on.
Let the sauce simmer for 30 mins.
Put the “Cheese” Sauce ingredients into a bowl and mix them together.
Spread half the tomato sauce across the bottom of a large lasagne dish.
Lay down a layer of pre-soaked lasagne sheets on top of the tomato sauce.
Add a layer of the “cheese” sauce on top of the lasagne sheets.
Place one slice of tomato on top of the “cheese” sauce, right up against the edge of the lasagne dish.
Lay a slice of aubergine on top of the tomato (making sure you only cover half the tomato with the aubergine). Lay a slice of courgette on top of the aubergine (making sure you only cover half the aubergine with the courgette). Repeat this process until you’ve formed a ring of vegetables around the edge of the lasagne dish.
Now build a second ring inside the first.
Now build a third ring inside the second so the “cheese” sauce is well covered.
Pour on the rest of the tomato sauce and spread it over the vegetable slices.
Add a layer of lasagne sheets.
Add another layer of “cheese” sauce.
Repeat these stages until you have built a lasagne in the dish.
Drizzle over chilli oil and sprinkle over salt and pepper.
Put the lasagna in the oven and bake at 200’C for 30 minutes.
Take the lasagna out of the oven and serve immediately with crusty bread and salad.