Main

Veggie Lasagne

Indulge in our Veggie Lasagne, a plant-based twist on a classic. Layers of roasted vegetables, and rich tomato sauce, create a perfect harmony of flavours. Perfect for everyone!.

Indulge in our Veggie Lasagne, a plant-based twist on a classic.

Cooking time1 minutes
Preparation time1 minutes
Servings10 portions

Low

INGREDIENTS
PREPARATION

White Sauce:

100 g Flora Plant B+tter Unsalted
100 g plain flour
800 ml plant based milk
200 g Violife Grated Mozzarella
20 g nutritional yeast
10 g Dijon mustard
50 g Violife Prosociano (finely grated)
Salt and Pepper to taste

Tomato Sauce:

50 g Flora Plant B+tter Unsalted
50 ml olive oil
1 large red onion (finely diced)
3 cloves of garlic (finely minced)
150 g carrot grated
15 g italian dried mixed herbs
400 g of tinned chopped tomatoes
400 ml water
salt and peper to taste

Lasagne filling:

600 g courgettes, roughly chopped
300 g red peppers, roughly chopped
1 kg butternut squash, peeled and roughly chopped
100 ml olive oil
400 g tinned brown lentils
200 g baby spinach
300 g lasagne sheet

White Sauce:

Melt the Plant B+tter and add the flour. Cooking out the flour to make a roux.
Slowly add the plant milk a bit at a time stirring continuously to avoid lumps, continue to cook on a low heat until starting to thicken.
Add in the Violife Grated Mozzarella and Violife Prosociano, mustard, nutritional yeast, salt & pepper.
Stir over a gentle heat until the cheese has fully melted, and you are left with a smooth sauce.
Set aside.

Tomato Sauce:

Melt the Flora Plant B+tter and add olive oil.
Sweat off the onions for a few minutes, before adding the garlic and grated carrots.
Cook until the carrot has started to soften and add all the other ingredients.
Simmer on a low heat for approx. 30 minutes, until reduced by a third.
Set aside.

Lasagne Filling

Toss the courgette, peppers and butternut squash in the olive oil and season with a little salt and pepper.
Roast in a hot oven at 200C for approx. 20 minutes, until the squash is just tender.
Add the roasted veg to the tomato sauce and stir in the brown lentils.
In a large tray or lasagne dish, place a little of the cheese sauce and cover the bottom of the dish entirely with pasta sheets.
Add a layer of cheese sauce and cover with a layer of baby spinach leaves.
Top this with a layer of the roasted vegetable and tomato sauce mixture.
Repeat this process twice more or until you have used up all the ingredients.
• Bake in an oven at approx. 180C for one hour or until the top is golden brown and bubbling.