Serves 6 as a main
Ingredients:
Mediterranean Roasted Veg:
1 aubergine, chopped into 2cm chunks
2 courgette, chopped into 2cm chunks
500g cherry tomatoes, whole
1 yellow pepper, chopped into 2cm pieces
1 large onion, diced into 2cm chunks
2 garlic cloves, crushed
50g basil, torn
2 tbsp capers
4 tbsp olive oil, for roasting
Salt & pepper to taste
Cashew Bechamel:
300g cashews
750ml soy milk
2 garlic cloves
10g miso
1 tsp Dijon mustard
4 tbsp nutritional yeast
1/2 tsp nutmeg
Salt & pepper to taste
To Assemble:
250g Lasagne sheets (half a box)
Nutritional yeast as garnish
Method:
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Preheat your oven to 180 degrees
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Start by roasting your veg. Add chopped onion, pepper, aubergine and courgette to a roasting tray with crushed garlic, salt, pepper and olive oil.
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Roast for 45 minutes until lightly charred.
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Meanwhile add all the bechamel ingredients to a high speed blender and blend until smooth. Set aside for later.
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Once your veg is roasted, remove from the oven and stir through basil and capers. You’re now ready to assemble.
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Start by adding a cup of bechamel to the bottom of your lasagne dish, followed by a layer of lasagne sheets, then a layer of roasted veg (1/2) and then another cup of bechamel.
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Repeat this process again. Lasagne sheets, remaining half of roasted veg and 1 cup of bechamel.
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Finally add the final layer of lasagne sheets followed by the remaining 2 cups of bechamel, sprinkle with nutritional yeast and bake in the oven for 45 minutes until golden and bubbling around the edges.
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Serve immediately or cool and freeze for up to 3 months. Enjoy!
