Makes 6 serves for 6 lucky people !
So to make this easy I have split it up into 2 parts. The first part is the Vegan Cheese dijon flavoured lasagne sauce and the second is Lasagna filling.
Vegan dijon cheese flavoured Lasagna sauce
1 Tbsb vegan margarine
1/2 onion diced finely
1 Tbsp white flour
1 cup of non-dairy milk
1/2 cup nutritional yeast
2 Tbsp Dijon Mustard
300g pumpkin, peeled, cut into thin slices
300g eggplant, peeled, cut into thin slices
600g can diced tomatoes
400g kidney beans
100g baby spinach
1 red onion, finely chopped
2 garlic cloves, crushed
2 medium red capsicum, chopped
2 medium zucchini, halved, sliced
1 tsp cayenne pepper
200g wholemeal lasagne instant pasta sheets
Vegan Cheese dijon flavoured Lasagna sauce
Saute margarine and onion until the onion is soft
Remove from the cook top and pour the flour into the margarine and onion then create a
Pour the non dairy milk into the roux and return to the cook top and stir
When the above ingredients have combined well, add the dijon mustard then pour
the nutritional yeast and stir.
Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Lay pumpkin and Eggplant, in a single layer, on tray. Drizzle with 2 teaspoons oil.
Bake for 20 minutes or until tender. Set aside.
Heat up some olive oil in a frying pan then add onion, garlic, capsicum, zucchini. Cook, stirring, for 10 minutes. Stir in tomatoes, lentils and kidney beans.
Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until sauce has thickened. Remove from heat.
Make and set the Vegan Cheese dijon flavoured Lasagna sauce to the side
Lightly grease a deep square baking dish (200mmx100mmx3cm). Spoon half the onion, garlic, capsicum, zucchini, tomatoes, lentils and kidney beans mixture into dish. Sprinkle some cayenne pepper and pepitas over the top. Then add baby spinach. Lay the Lasagna sheets over the top of the mixture. Now pass Vegan Cheese dijon flavoured sauce over the Lasagna sheets. Repeat this with another layer so on the top you should have the Vegan Cheese dijon flavoured sauce on top of Lasagna sheets with a sprinkle of pepitas and cayenne pepper.
Bake for 35 minutes. Stand for 5 minutes. Serve.