Ingredients

Cauliflower Béchamel

Tomato Sauce

Method

  1. Place sliced zucchini and eggplant in a large colander in the sink and sprinkle generously with salt. Let sit for 30 minutes to an hour. Rinse off salt, and pat it dry.
  2. Preheat oven to 180°C. Grease 2 large baking trays with olive oil and place zucchini, eggplant and pumpkin on top and toss with olive oil. Roast in the oven for around half an hour, until lightly browned. Meanwhile, make your sauces.
  3. For the cauliflower béchamel, heat 1 tbsp of olive oil in a medium size saucepan, add chopped leeks and garlic. Cook, stirring for 5 minutes, until leek has softened.
  4. Add cauliflower and cashews and stir through. Add enough water to the saucepan to cover the cauliflower, add the stock cube and bring to the boil. Let simmer for around 20 minutes, until the cauliflower is soft. Set aside to cool.
  5. When cool enough, add everything to a blender, season with salt and pepper and blend until smooth. Set aside until you assemble the lasagna.
  6. For the tomato sauce, heat 1 tbsp of olive oil in a medium size saucepan, add shallots and garlic. Cook, stirring for 5 minutes, until shallots have softened.
  7. Add both tins of tomatoes, sugar, oregano and basil and stir through. Bring to the boil and let simmer until the sauce reduces, around 15 minutes. Season with salt and pepper.
  8. Lightly oil an oven proof dish. Cover the bottom with a layer of the tomato sauce then arrange a layer of San Remo Gluten Free Lasagna Sheets, next the cauliflower béchamel, then a layer of the vegetables. Set aside 4 slices of zucchini and repeat these steps until you have run out of vegetables and sauce. On top arrange your 4 zucchini slices and grate some vegan cheese over the top if using.
  9. Pop the lasagna into the oven for 45 minutes. When done, pull it out and let cool for 10-15 minutes. Slice and serve with a side salad.
    Enjoy!