Kate's Vegetarian Lasagne
Note: check lasagne and brown lentils amounts (must be dry-weight)
Suitable for vegetarian diets.*
Makes 5143 g.
Ingredients
250 g
|
lasagne sheets |
|
250 g
|
brown lentils |
|
2 g
|
sage |
|
2.5 g
|
salt |
|
500 g
|
pumpkins |
|
500 g
|
kumera |
|
25 g
|
coconut oil |
|
100 g
|
green pepper |
|
280 g
|
onions |
|
400 g
|
cheddar cheese |
|
Tomato sauce |
1200 g
|
canned tomatoes |
|
200 g
|
capsicums |
|
120 g
|
onions |
|
6 g
|
basil |
|
10 g
|
garlic |
|
30 ml
|
rice syrup |
|
2.5 g
|
salt |
|
|
pepper |
|
Cashew sauce |
300 g
|
cashew nuts |
|
250 ml
|
water |
|
140 g
|
onions |
|
40 ml
|
olive oil |
|
5 g
|
salt |
|
15 g
|
wholegrain mustard |
|
5 g
|
cornstarch |
|
Instructions
Boil lentils in water drain add salt n sage
Slice pumpkin n kumera Roast with oil
Add sliced capsicum to roast pan half
Saute onion in oil
make up tomato sauce n cashew sauce
Check for spare veges you can use
Layer with lasagna in roast pans
bake slowly 40 min
Top sometrays with cheese, leave onion out of some
Tomato Sauce:
------------------------
Saute onion n garlic til clear
Add rest bring to boil.
make some onion n garlic free
Cashew Sauce:
------------------------
Blend cashew and cold water.
Saute onion add hot water salt, mustard and cashew blend. Mix and bring to boil. Mix cornstarch with a little water n add stirring heaps. Simmer till thickened.
make some onion free if needed.