Vegetarian Lasagne

A little variation without the pasta and dairy!

Ingredients

1 large eggplant cut into 1 cm thick discs

1/2 pumpkin (I used butternut) peeled and sliced 1 cm thick

1 large zucchini sliced length ways

Tomato sauce

1 large jar tomato puree

1 can crushed tomatoes

1/2 cup fresh basil leaves

1 onion

1 clove garlic crushed

1 tsp ghee/butter/coconut oil

1/2 cup finely chopped kalamata olives

1/4 cup water

Creamy sauce

1 small cauliflower roughly diced

1 cup cashews

1 tbsp gluten free soy sauce

1 tsp apple cider vinegar

2 pinches of salt

On a baking tray roast the slices of eggplant, pumpkin and zucchini in the oven at 180 degrees until softened.

While vegetables are roasting, saute onion and garlic in ghee/butter or coconut oil until onion is transparent.

Add tomato puree, crushed tomatoes and stir. Add water.

Add the basil and olives and let simmer for 10 minutes stirring occasionally. Season with salt and pepper.

Now the creamy sauce......

Place cashews in a food processor and blend until it develops into a smooth consistency. Add a little water if needed.

Add chopped cauliflower and the rest of the water

Once combined, add soy sauce, vinegar and salt

Continue blending until smooth.

Remove the vegetables from the oven.

In a square or rectangle ceramic lasagne dish pour some of the tomato sauce, just enough to cover the bottom. Layer with eggplant, then more tomato sauce and then a layer of cream sauce.

Repeat this step with pumpkin and then zucchini.

Pour the remaining tomato sauce on top and then remaining cream sauce.

Sprinkle with cracked pepper and oregano and bake in the oven for approximately 30 minutes or until the top starts to brown