Vegetarian Lasagne

Little Dynamo Martine Allars, who had the intrepid task of teaching my Level III students on Saturday mornings, cooked me a delicious vego lasagne a few months back. I have used the fact that I have a blog to squeeze the recipe out of her.
For all those students who want more Martine in 2014, stay tuned… especially late feb/ early March.,. She’ll be back.

 

Vegan Pumpkin Lasagna

Ingredients:

  • Box of lasagne noodles (you can get wholemeal and gluten free, or use thing zucchini as layers for more vegetable hit)
  • 1.5 bottles of pasta sauce or use homemade marinara sauce
  • 2 cup of pumpkin, I prebake this, cup after baking.
  • 1 cup of your favourite mushrooms
  • 1 bottle of pasata
  • 1 chilli cut up sprinkled to taste.
  • 1 large handful spinach
  • 2 crumbed flafel.
  • Fresh oregano
  • Vegan cheese, they sell a yummy one at About Life Bondi Junction. Grate to use.

 

1. Preheat oven to 400F. Pre-roast your pumpkin

2. Add 1 cup of pasta sauce on the bottom of your casserole dish. Add a layer of noodles, half the pasata, half the vegetables, more pasta sauce, another layer of noodles, veggie burger crumbles (optional), the rest of the vegetables, more pasta sauce, and finally a sprinkle of cheese.

4. Cover with tinfoil and prick with fork a few times. Bake at 400F for 40-45 minutes and then remove tinfoil and broil for 5 minutes on medium. Yum!