Kirsten Bridge's Vegan Lasagna
Ingredients:
1 Tbsp coconut oil
1 onion, chopped
2 garlic cloves, crushed
1kg cubed pumpkin
2 x 400g cans Cere’s Organics brown lentils, rinsed & drained
680g bottle tomato passata
1/2 cup vegetable stock
250g Macro Organic lasagna sheets
1 cup Angel Food mozzarella cheese
2 pottles Savour ‘Cotta’
2 handfuls spinach, chopped
1 handful Italian parsley, chopped
Preheat the oven to 180°C and line a large baking dish with baking paper.
Heat oil in a large fry pan over a medium heat and cook onion until soft. Add garlic and cook for 1 minute before adding the pumpkin, lentils, stock and 3/4 of the tomato passata.
Bring to the boil then reduce heat. Cook covered until pumpkin is soft. Allow to cool.
Layer the lasagna with a lasagna sheet layer, half the pumpkin mixture, lasagna sheets, Savour ‘Cotta’, spinach & parsley, lasagna sheets, pumpkin mixture, lasagna sheets, remaining passata & top with Angel Food Mozzarella. Bake for 50 mins.