Vegan Vegetable Lasagne
Seasonal Vegan, Vegetarian, Dairy free, Egg free recipe
Chock-a-block with winter vegetables, this dairy free, gluten free and vegan lasagne is bound to please everyone!
Preparation
Slice the beetroot, celeriac and carrots very thinly and cook for 5 minutes (they can all go into the same pan).
Mix together the gluten free pasta sauce with the vegan single cream. You can freeze the remaining pasta sauce, just put it in a freezer tub in the freezer.
Start with a layer of tomato sauce, then add gluten free lasagne sheets, a layer of vegetables, half of the rest of the sauce, another layer of lasagne sheets, the rest of the vegetables and the rest of the tomato sauce. Top with the vegan grated mozzarella.
Bake the lasagne in a 180C (gas mark 5) for around 50 minutes. If the lasagne gets too dark, cover loosely with aluminium foil.
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Ingredients
- 1.5 jar Tomato & Basil Sauce
- 125 ml vegan single cream
- 200 g vegan mozzarella
- 250 g spelt lasagne sheets
- 300 g carrots, peeled
- 300 g celeriac, peeled
- 500 g raw beetroot, scrubbed clean
- Recycled Aluminium Foil
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
