The nutritional yeast in this gives a nice umami flavour. Once you have made this a few times it is quite easy to put together, and well worth it!
Using a 30x40cm tray, this serves 20
For the Lasagne layers:
1kg butternut or JAP pumpkin
2-3 large eggplants
350gm baby spinach leaves
1kg capsicum
½ cup nutritional yeast
1 packet San Remo gluten free Lasagne sheets
Olive oil
Wash and slice the pumpkin thinly. Skin on or off, whichever you prefer. Layer into the tray with a little olive oil and bake until just tender.
Wash and thinly slice the eggplants and pan fry with a little oil, set aside. Then wash the capsicum, slice into strips, and pan fry with a little oil.
For the Napolitana sauce:
1 Brown onion, finely chopped
1-2 cloves garlic, finely chopped
5 sprigs thyme, taken of the stalk
1-2 Bay leaves
½ cup dried pitted dates, chopped or 2 tbs sugar
½ cup olive oil
1 tbsp Himalayan pink salt ground
2.8L crushed tomato/tomato passata
Warm olive oil on medium heat in a heavy based pan. Add onion, garlic, thyme leaves, and bay leaves. Saute until the onion is soft and transparent. Add crushed tomato/tomato pasta, dates and salt. Simmer gently for around 10-20 minutes, until the ‘raw’ tomato flavour has diminished.
For the white sauce/bechamel:
1L organic soy Milk
Around 80gm gluten free flour
60gm vegan margarine or olive oil
1 teaspoon Himalayan pink salt
½ cup nutritional yeast
Blend all of the above together. Cook on a medium heat in a heavy based saucepan, stirring constantly until thickened.
Once you have all of your ingredients ready, layer as follows:
Pumpkin – bottom layer
¼ Napolitana sauce
Lasagne sheets ½ packet
¼ Napolitana sauce
Baby spinach leaves
¼ cup nutritional yeast
Capsicum
Eggplant
Napolitana sauce (remainder)
Lasagne sheets (remainder)
White sauce/bechamel
Nutritional yeast (remainder)
Bake at 180 degrees for 40 minutes. It is nice to keep it covered for 1-2 hours before serving.
Optional: Serve with vegan pesto:
In a blender:
200gm baby spinach
1 bunch basil
1 garlic clove
½ cup olive oil
¼ cup nutritional yeast
Juice of 1 lemon
½ cup roasted salted cashews (be mindful of the salt, shake off if needed)
Salt to taste if needed
By Louise
@prasadam_eats on Instagram