Hearty and warming, this vegetarian lasagne is bursting with flavour and packed with vegies for great nutrients.
Serves: 6 | Total Time: 1 hour, 25 mins
Ingredients
Tomato sauce
- 1 tbs oil
- 1 large onion, chopped
- 1 red capsicum, diced
- 2 medium zucchini (courgettes) diced
- 1 small eggplant, diced
- 1 cup sliced mushrooms
- 415g can italian style tomatoes, chopped
- 140g carton tomato paste, no added salt
- 1 cup water
- 1 tsp salt (optional)
- 8 lasagne sheets
- ½ cup soy cheese, grated, extra
White sauce
- 4 tbs flour
- 3 cups So Good Regular soy milk
- ½ tsp salt (optional)
- ½ cup grated soy cheese
Method
- Heat oil in a large saucepan. Saute vegetables until tender. Stir through remaining tomato sauce ingredients and simmer for 15 minutes, stirring occasionally.
- Place flour in a saucepan or bowl. Gradually add So Good milk, stirring until smooth. Place over medium heat and stir or microwave on high for 7 minutes, (stirring after every minute) until mixture boils and thickens. Stir through salt and cheese.
- To assemble, place a layer of lasagne sheets over the base of a lightly greased 20cm x 33cm ovenproof dish. Spread with half of the tomato mixture, then half the white sauce mixture. Repeat lasagne sheets, tomato and white sauce layers, ending with white sauce. Sprinkle with extra cheese.
- Bake in moderate oven, 180°C for 40 minutes.
Recipe and image kindly provided by So Good. So Good milks serve as fantastic dairy milk alternatives, all low in saturated fat and providing essential nutrients including calcium and B vitamins.