Vegan Rainbow Lasagna
Ingredients
- Pumpkin layer1 brown onion, chopped roughly
- 3 cloves garlic, peeled
- 700g pumpkin, peeled and cut into small cubes
- 1 T sage1 T rosemaryOlive oil
- Beetroot layer:1 red onion, chopped roughly
- 1 medium beetroot, peeled and cut into small cubes
- Olive oil 'Ricotta' kale layer
- 1 brown onion, diced
- 3 cloves garlic, peeled
- 2 cups kale, packed
- 600g firm tofu1/4 cup nutritional yeast
- 1/4 cup plant-based milkOlive oil
- Tomato sauce:1 small brown onion, diced
- 2 cans diced tomatoes1 T oreganoSalt
- Vegan bechamel sauce:1 cup milk
- 1/4 cup flour1/4 cup vegan cheese
- 1/4 cup nutritional yeastSalt
- 10 pieces wholemeal lasagna sheets
Preparation
Preheat the oven to 180°C
Pumpkin layer: Add all ingredients to a baking tray and toss until combined. Bake for 20-30 min or until everything is tender. When slightly cooled, add all ingredients to a food processor. Process until smooth and add water if the mixture is too thick. Set aside
Beetroot layer (repeat step 2 but for the beetroot ingredients)
Ricotta' kale layer: Saute the onion and oil in a large saucepan. When translucent, add the garlic and kale. Add all ingredients to a food processor. Process until smooth. Set aside
Tomato sauce: Saute the onion and oil in a large saucepan. When translucent, add the rest of the ingredients to the pan. Simmer until thick. Set aside
Bechamel sauce: Add all ingredients to a small pot on high heat and whisk for 5-10 minutes until there are no lumps and it thickens. Set aside
Assemble: In a deep casserole dish, layer all the all the fillings and lasagna sheets as desired. Bake for 30 minutes and serve