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Vegan Veggie Lasagne

Vegan Veggie Lasagne

With Vegetable Broth Garden Veggie

Difficulty

Not too tricky

Serves

4-6

Ready in

2 hours 30 mins

You don’t have to be vegan to enjoy this delicious vegetable lasagne. It's flavoursome, filling and full of nutrients.

The base of the lasagne is made from layers of zucchini, pumpkin and sweet potato which provide B vitamins, vitamins A and C, manganese, potassium, magnesium, antioxidants and fibre. Passata (especially if you’re making your own or going for a really simple one which is about 99.9% tomatoes) will be a great source of vitamin K and the phytochemical lycopene, which is a powerful antioxidant.

The creamy delicious bechamel is a nutrient powerhouse. The bulk of it is made from cauliflower and silken

Ingredients

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Pantry Items

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2 Tbsp Vegetable Broth Garden Veggie
1 whole cauliflower, cut into 1/2 inch thick florets
1/2 kent pumpkin, cut into 1 inch cubes
1 medium size sweet potato, cut into 1 inch cubes
½ bulb garlic, unpeeled
1 tsp fennel seeds
½ tsp ground cinnamon
3 zucchinis, sliced into ‘sheets’ with a speed peeler
2 sprigs rosemary
3-4 springs of thyme
2 cups tomato passata
11 ounces organic silken tofu
¼ cup almond milk
½ cup vegan nutritional savoury flakes
Pink Himalayan Crystal Salt
Olive oil
Salt
Pepper

Method

Preheat oven to 350°F. Place pumpkin and sweet potato on a large lined baking tray, drizzle with olive oil, sprinkle with a pinch of salt, pepper, broth a pinch of cinnamon and fennel seeds. Mix to combine, and roast on the middle rack for 30 mins.
Place cauliflower florets on another lined baking tray, along with the ½ bulb of garlic (leave unpeeled so that the garlic roasts inside the skin). Drizzle with olive oil and add a pinch of salt and pepper. Mix together, cover with foil and roast on the bottom rack for 30 mins.
To make the bechamel, place half of the roasted cauliflower, all of the roasted garlic, silken tofu, vegan savoury flakes, pinch of salt, pepper and a pinch of nutmeg into a blender. Blend until a smooth puree forms.
On a baking tray, pour over a little passata and herbs to cover the base of the tray.
Lay out some of the zucchini sheets on top of the passata.
Top with roast pumpkin, sweet potato and cauliflower, and ½ of the bechamel.
Repeat the layering of passata, herbs, zucchini, roast vegetables, finishing with the bechamel layer.
Bake for 30 mins, or until bechamel becomes golden brown.
Serve hot with a crunchy salad for added texture.