Light and tasty vegan and gluten free lasagne
It’s courgette season and we are loving the many ways to use these delicious and potassium-rich vegetables in our summer dishes! Full of light and healthy ingredients, this tasty lasagne from the Mana kitchen is a remake of the traditional family favourite meal and is both gluten free and vegan to please the crowds. Top with your favourite herbs or dish it up with a simple side salad, this lasagne is an ideal accompaniment for a lunchtime picnic or summer evening dinner. Enjoy!
400 grms silverbeet
1 buttercup squash
1/2 cup non dairy milk small garlic clove
5 Tbsp nutritional yeast
1 tsp salt
1/2 tsp pepper
1/2 cup basil pesto
1 cup tomato sauce
1/2 cup non dairy milk
1/2 cup water
1/8 cup cup olive oil 1 Tbsp ground flax 1/2 tsp salt
1/4 cup oat or rice flour
1/4 cup buckwheat flour
1. Blend all of the crepe mixture together in a high-speed blender. Put into the fridge while continuing with further preparation.
2. Preheat oven to 200 dg.
3. Bring a medium size pot of water to the boil.
4. Sprinkle olive oil over capsicums, using your hands rub them all over until evenly covered.
5. Roast in oven for 30 minutes. After this time, remove from oven, place in a bowl and cover with a tight lid (we are essentially steaming the skins off) leave aside for 15 minutes.
6. Peel the skin away from squash, remove seeds and slice into medium thickness pieces. Sprinkle with olive oil salt and pepper, roast in the oven for 20 minutes. Do the same with the courgettes, roast for 10 minutes.
7. Remove the stalk from silver beet, cut out the stem from the leaf. Quickly sautee in hot pan for 3 minutes, par cooking before using as a layer in lasagne.
8. Cut cauliflower into small florets. Put into boiling water pot. Simmer for 15 minutes. Drain water from pot, place cauliflower and rest of ingredients into blender. Blend 3 minutes or until smooth. Taste and season as to your liking.
9. Using a cast iron pan if you have, add a little oil, and heat to medium heat. Using a ladle, scoop out a small amount of crepe mixture, and roll around in pan until you have about a 2cm thickness. Continue to cook the remainder mixture and stack crepes on a plate.
10. Come back to capsicum. Peel off the skin of capsicum, it should be peeling off quite easily, if not use running water to help remove it. Pull out the innards of the capsicum and compost.
11. Grease with oil a large glass baking dish.
12. Place courgettes in the tray as the bottom layer, then layer as follows: squash, 1/4 cup cauliflower’ cheese’, crepe, silver beet, capsicum, tomato sauce, crepe, basil pesto, courgette, squash, tomato sauce, crepe, silver beet, remaining vege if any,crepe, cauliflower cheese, blobs of tomato sauce and pesto on top to decorate.
13. Bake in oven for 20- 25 minutes.
Serve with a fresh green garden salad and toasted seeds. Enjoy!
For more delicious recipe inspiration, visit the recipes section of our website.