VEGETABLE LASAGNA

Ingredients

• 230 g Spinach, frozen
• 300 g Tofu, raw (not silken), not cooked, firm, not drained
• 290 ml Water
• 4 tbsp Nutritional yeast
• 300 g Tomato
• 150 g Sundried tomatoes
• 2 1/4 pcs Zucchini
• 150 g Mushrooms
• 1/2 clove Garlic, chopped finely
• 3/4 tsp Sea salt
• 0.75 g Oregano, dried
• 0.25 g Cayenne pepper
• 110 g Cashew nuts, halves, soaked in water for 12 hours
• 150 g White beans, cooked, canned

Method

1. Dice the fresh tomato, blend the sun-dried tomato and fresh tomato together. until smooth.
2. Transfer to a small bowl.
3. For the spinach sauce
4. Dice the firm tofu, and squeeze the excess water from the thawed spinach.
5. Blend the tofu, spinach, cooked white beans, 75mls of water and 1/3 of the nutritional yeast until smooth. Season with a pinch of salt and pepper.
6. Transfer to a small bowl.
7. For the cashew cheese sauce
8. Blend the soaked cashew, 75mls of water and 1/3 of the nutritional yeast until smooth. Season with a pinch of salt and pepper.
9. Transfer to a small bowl.
10. For the white bean and mushroom lasagna filling
11. Dice the mushrooms small, crush the garlic and drain the cooked white beans.
12. Add the diced mushroom to a dry pan, cook on medium heat until the water starts to evaporate and the mushrooms start to brown. Add the garlic and continue to cook for another 2 minutes.
13. Add a splash of water to help the mushrooms and garlic steam - fry.
14. Next, add the cooked white beans, dried oregano, remainder nutritional yeast and seasoning. Add a splash of water to help everything come together.
15. Transfer to a small bowl.
16. For the lasagne sheets
17. Wash the zucchini and cut lengthways into nice thin pliable sheets.
18. To assemble the lasagna
19. Add half the tomato sauce to the bottom of the lasagna baking dish. Spread out evenly.
20. Top with a layer of zucchini lasagna sheets.
21. Top with a layer of spinach tofu sauce. Spread out evenly.
22. Top with a layer of white bean and mushroom mix. Spread out evenly.
23. Top with a layer of cashew cheese sauce. Spread out evenly.
24. Top with a layer of zucchini lasagna sheets.
25. Top with a layer of tomato sauce. Spread out evenly.
26. Top with a layer of white bean and mushroom mix. Spread out evenly.
27. Top with a layer of zucchini lasagna sheets.
28. Top with a layer of cashew cheese sauce. Spread out evenly.
29. To cook the lasagna
30. Bake in a pre-heated oven at 180c / 350f for 25 minutes, or until slightly golden on top.
31. Allow to rest for 10 minutes before serving
32. Enjoy.