- 1 Head of broccoli
- 3 Carrots
- 1 Medium onion
- 1 Aubergine
- 7 mushrooms (I used this excessive amount because I love the flavour it adds…but you done have to.)
- A few sprinkles of garlic (depends how much you like)
- Pinch of salt
- Pinch of rosemary ( I also used essential oils from a company called We Love Essential Oils, but you can just use fresh herbs if you don’t have oils).
- Pinch of Thyme
- Dairy free White Sauce
- Tomato Lasagne Sauce
1.) Chop the vegetables and boil them for 3/4 minutes
2.) Place vegetables on an oven dish and season with garlic, thyme, rosemary and salt, oil and toss
3). Roast vegetables at 180C/fan 160 gas 4. Keep a close eye on them and oven them for 20 minutes.
4.) Take vegetables out of the oven, arrange a layer of the veg on the bottom of an oven dish, then pour a third of tomato lasagne sauce. Top with a layer of lasagne, then drizzle a quarter of the white sauce. Repeat until you have 3 layers of lasagne.
So ….vegetables, tomatoe sauce, lasagne sheets, white sauce. Repeat.
Finish off with a thick layer of white sauce over the lasagne sheets on top. Make sure it is covered with the white sauce, then top with sprinkles of vegan cheese. I used a brand called ‘Follow Your Heart’ Pizzeria Blend Vegan Gourmet Shreds < (click to see link to the product).
Bake for 40 minutes until bubbling and golden.
I served them up, with 2 fingers of plantin and half an avocado.