ROASTED VEGETABLE LASAGNE

One of the wonderful things about lasagne is making it your own. Not keen on aubergine? Use mushrooms. Want to bulk it up? Add crumbled steamed tempeh, a soya bean product you can buy online or in health food shops, to the sauce. And think about adding chopped greens. Serves 6

1 head cauliflower, cut vertically into 5mm slices

1 courgette, cut into 3mm slices

1 aubergine, cut into 3mm slices

1 red pepper, seeded and

chopped

12 x 100% whole-grain

lasagne sheets

95g dried cannellini beans,

cooked, or 425g tin (preferably

BPA-free) or Tetra Pak carton

salt-free cannellini beans,

drained, rinsed and mashed

15g nutritional yeast*

(or yeast flakes)

4tbsp minced fresh parsley

120ml Almond Milk (see

page 52)

1tsp blended peeled lemon

(see page 50)

1tsp white miso paste

1tsp dried oregano

1tsp dried basil

1tsp garlic powder

1tsp onion powder

¼tsp chilli flakes, or to taste

¼tsp ground black pepper

675g marinara sauce, or other

vegetarian Italian tomato sauce

25g Nutty Topping

(see page 48)

Preheat the oven to 220°C/ fan 200°C/gas 7. Line 2 large baking sheets with parchment. Arrange the cauliflower on one sheet, and the courgette and aubergine on the other. Sprinkle the pepper over the courgette and aubergine. Roast the vegetables for 20 minutes, until tender, turning once.

Meanwhile, cook the lasagne sheets according to the packet instructions. Drain and set aside. Remove the vegetables from the oven and set aside to cool. Lower the temperature to 180°C/fan 160°C/gas 4. Put the cauliflower in a food processor and pulse until finely chopped. Place the cauliflower in a large bowl and add the remaining ingredients, except the tomato sauce and Nutty Topping. Mix well. To assemble, spread a layer of tomato sauce on the bottom of a 32x23cm ovenproof dish. Top with a layer of lasagne, then half the roasted vegetables, and then half the cauliflower mixture. Add another layer of lasagne, cover with more sauce, then top with the remaining vegetables and cauliflower mixture. End with a layer of lasagne topped with sauce. Sprinkle with Nutty Topping. Cover and bake for 30-40 minutes, until hot and bubbling. Remove from the oven and leave to stand for 10 minutes before serving. *I recommend that people with Crohn’s disease or the skin condition hidradenitis suppurativa avoid nutritional yeast.