VEGAN RAINBOW LASAGNA💚💛💜

vegan rainbow lasagna display image  4676a02d

VEGAN RAINBOW LASAGNA💚💛💜
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Recipe by @rainbownourishments
Pumpkin layer
1 brown onion, chopped roughly
3 cloves garlic, peeled
700g pumpkin, peeled and cut into small cubes
1 T sage
1 T rosemary
Olive oil as needed
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Beetroot layer
1 red onion, chopped roughly
1 medium beetroot, peeled and cut into small cubes
Olive oil, as needed
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‘Ricotta’ kale layer
1 brown onion, diced
3 cloves garlic, peeled
2 cups kale, packed
600g firm tofu
1/4 cup nutritional yeast
1/4 cup plant-based milk
Olive oil, as needed
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Tomato sauce
1 small brown onion, diced
2 cans diced tomatoes
1 T oregano
Salt, as needed
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Vegan bechamel sauce
1 cup milk, plus more if needed
1/4 cup flour
1/4 cup vegan cheese
1/4 cup nutritional yeast
Salt, as needed
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10 pieces wholemeal lasagna sheets
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1. Preheat the oven to 180°C.
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2. Pumpkin layer: Add all ingredients to a baking tray and toss until combined. Bake for 20-30 min or until everything is tender. When slightly cooled, add all ingredients to a food processor. Process until smooth and add water if the mixture is too thick. Set aside.
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3. Beetroot layer (repeat step 2 but for the beetroot ingredients)
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4. ‘Ricotta’ kale layer: Saute the onion and oil in a large saucepan. When translucent, add the garlic and kale. Add all ingredients to a food processor. Process until smooth. Set aside.
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5. Tomato sauce: Saute the onion and oil in a large saucepan. When translucent, add the rest of the ingredients to the pan. Simmer until thick. Set aside.
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6. Bechamel sauce: Add all ingredients to a small pot on high heat and whisk for 5-10 minutes until there are no lumps and it thickens. Set aside.
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7. Assemble: In a deep casserole dish, layer all the all the fillings and lasagna sheets as desired. Bake for 30 minutes and serve.
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