Lasagne (Vegan)

Debs the Brit

1 Egg Plant (Aubegine)

6 medium brown mushrooms

2 Portabelo mushroom

1 cup lentils

1 onion

2 tblsp Montreal Steak Spice

1 large (2 medium) Sweet Potato

2 large Courgette (Zuchini)

2 cups Marinara Sauce

V-CHEESE: 1 cup soaked cashew + ½ juiced lime + 2 tblsp Nutritional Yeast + ¼ tsp White Miso + 1 tsp dried onion + 1 garlic clove + ½ tsp salt + (optional 1 tblsp fresh Basil or Pesto)

Soak lentils overnight & cook, drain & allow to cool

Roughly chop Eggplant & pulse blend into small pieces (similar size to ground meat)

Roughly chop mushrooms & pulse blend into small pieces (similar size to ground meat) & add saved mushroom stems

Finely chop onion & saute until golden brown

V-MEAT: ADD chopped Eggplant + mushrooms + lentils + onion & Montreal Steak Spice mix into fry pan & cook over low/medium heat to remove ALL moisture

Using 'Mandolin' slice Sweet Potato & Courgette (do not use seeded zuchini core) & set aside

Finely slice Portabelo mushroom & set aside

V-CHEESE: ADD soaked cashew + ½ juiced lime + 2 tblsp Nutritional Yeast + ¼ tsp White Miso + 1 tsp dried onion + 1 garlic clove + ½ tsp salt & BLEND (Optional Add fresh Basil or Pesto)

BUILD LASAGNE: layer Marinara Sauce then Sweet Potato slices then Courgette (Zuchini) slices then Portobello mushroom slices then V-meat then V-cheese and continue & repeat until lasagne dish full to top

Top layer should be Sweet Potato (mimicking pasta sheets) topped with Marinara Sauce

Optional: sprinkle with V- Parmesan cheese & bake in oven at 375°F / 190°C for an hour to hour 15 minutes

Credit: YouTube's 'Connie's Rawsome Kitchen' ❤

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