Jul 012010
 
Ingredients

The veggies:
2 cups pumpkin, thinly sliced
4 zucchinis, thinly sliced lengthways
1 eggplant, thinly sliced
4 cups button mushrooms, finely sliced and sauteed in olive oil and seas salt and cracked pepper
2 teaspoons olive oil
sea salt and cracked pepper

The red sauce:
1 teaspoon olive oil
1 onion, diced
2 cloves garlic, crushed
400g can or bottled tomatoes, chopped
1 teaspoon tomato paste
1 bay leaf
1 teaspoon dried oregano
1 small packet firm tofu, mashed

The lasagna:
1 packet gluten free lasagne sheets
sea salt and cracked pepper to taste
½ bunch fresh basil leaves
½ bunch parsley, chopped
cracked pepper

The white sauce:
2 teaspoons olive oil
1/3 cups spelt flour
2 cups soy milk
1 teaspoon Dijon mustard

Method

For the veggies: lay the veggies over two trays and drizzle with olive oil and seasoning. Stir with your hands to coat, then bake in a moderate (180°C) oven for about 30 minutes or until they’re soft. Remove from the tray and set aside.

Red sauce: sautee the onions in the olive oil over a medium heat until stating to soften. Add the garlic and continue to sautee for another 30 seconds. Add the tomatoes, paste, bay leaf, and oregano. Let simmer for about 30 minutes. Turn off the heart and stir through the mashed tofu. Taste for seasoning then set aside. White sauce -pour the oil into a pot over medium heat. Whisk in the flour to make a paste then slowly pour in the milk, constantly whisking until you have a smooth sauce. You may need to add more milk or water if you’d like it less rich. Now add the mustard and seasoning.

To assemble: pour about ½ cup of the red sauce on the bottom of a lasagne dish then top with a layer of lasagne sheets. (Break to fit if need be. ) Top this with a layer of pumpkin and top with basil and cracked pepper. Top with lasagne sheets then a layer of zucchini. Top this with the white sauce and parsley. Now more lasagne sheets. Then a layer of mushrooms, and red sauce, basil and cracked pepper. Lastly a layer of eggplant, white sauce, parsley then lasagne sheets. The top layer will be a layer of red sauce then white sauce.

Bake in a moderate (180°C) oven for about 30-40 minutes or until the sheets are soft. Test by using a skewer. It should go through the pie easily. Let it sit for about 20 minutes before serving. or it freezes beautifully or keeps in the fridge a few days.

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