‘Cheesy’ Veggie Lasagne
This lasagne is the definition of comfort food.
It’s creamy, cheesy and full of flavour. Filling yet also packed full of veggies. In fact, it’s entirely made of veggies - but it sure doesn’t taste like it!
It definitely requires a little more effort than most other of my recipes, but nothing complicated and it’s well worth that little bit of extra time.
As it’s a single serve recipe, I definitely recommend doubling it and making two dishes so you have enough for the next day. You’ll regret it otherwise!
This recipe makes one single serve lasagne!
Ingredients:
100g pumpkin mash
1 tbsp nutritional yeast
1 tbsp cashews
1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
30g chickpea flour
1 tbsp tapioca flour
100g steamed kohlrabi (or swap for zucchini or eggplant)
2 mushrooms, diced
1/2 small onion, diced
Handful of kale
1 clove garlic
1/2 tsp dried oregano
1 tbsp cashew Parmesan
Salt and pepper, to taste
Method:
Preheat oven to 180°C. To make the cheesy sauce, combine pumpkin, nutritional yeast, cashews, mustard, garlic and onion powder, about 1/4 cup water in a blender and blend until smooth. Season with salt and pepper to taste.
For the mushroom spinach layer, sauté diced onion and mushroom with minced garlic, oregano and sliced kale until soft and fragrant. Set aside.
Now to make the lasagne sheets, combine chickpea flour and tapioca flour with a pinch of salt and enough water to make a thin crepe batter.
Pour 2-3 tbsp of batter into a heated non-stick pan about 2-3mm thick and cook until firm, then flip and cook other side like a crepe! Repeat for remaining batter.
To layer your lasagne, spread bottom of ramekin/glass dish with sauce, then add a layer of lasagne sheet, followed by thinly sliced kohlrabi, a layer of mushroom kale mix, then more sauce.
Repeat these layers until everything is used up. Sprinkle final layer of sauce with cashew Parmesan, then bake for 15 minutes until golden. Enjoy!!
