I must confess that I’ve been obsessing about lasagne since Easter. That’s right – for months!
Now some of you may know me well and not be particularly surprised by that. I tend to get quite taken by an idea and and obsess about it until I get it out of my system, but I fear my lasagne obsession is just beginning.
Last Christmas, my sister and I made what we thought was the best lasagne we had ever had.
She made a walnut lentil layer and I made a pumpkin layer and a spinach and cheese layer. We topped it with Gareth’s ricotta and cheese mix. It was fabulous!
We then made it again a few times and it was always good, but I never felt it made it to quite the same level as that first lasagne. That said, it was still pretty awesome.
Later in the year we visited a raw food restaurant in Melbourne, and they had rawsagne on the menu. I wanted to order it then and there, but the fact it had mushrooms put me off (yuck). But still, I loved the idea of it.
Specifically the zuchinni “pasta” sheets. I mean why not? Zuchinni is amazing, and using it instead of pasta would lighten an otherwise quite heavy dish. I was determined to make my own rawsagne, but alas it never eventuated.
Gareth then made an even more amazing lasagne then I had ever had. It used our raw tomato sauce recipe, vegetables, pasta sheets and his cheese layer. Yum! But the white flour pasta sheets still left a little to be desired.
But when you cross amazing lasagne with an amazing idea for lasagne sheets you get….
The BEST EVER VEGETARIAN LASAGNE!!!
It totally deserved the all capitals and exclamation mark too.
Now being the cheese fiends we are, we topped it with Gareth’s cheese layer top (so very, very good), but you could easily swap it for a cashew cream to make it vegan or dairy free.
So what’s so good about this lasagne apart from the incredible taste? It’s grain free, egg free and has a dairy free and vegan option.
It is immensely satisfying, but doesn’t sit heavily in your gut.
It’s also fast to make, as there is no precooking of veggies or sauces and it freezes well (after precooking) too.
It is also simply full of the good stuff. Veggies. More veggies. And MORE veggies. Delicious.
So even if you are a carnivore, give this recipe a go. It’s easy, delicious and healthy.
Best ever vegetarian lasagne
Makes 2 lasagnes, Created by Gareth
1 batch tomato sauce for anything
3-5 large zuchinnis (depending on their size), sliced into long sheets
1 large sweet potato, peeled
4 carrots, peeled
1/4 pumpkin, peeled and seeded
1 large onion, peeled
500g ricotta cheese (instead of these two cheeses you could use a cashew cream instead to make it dairy free or vegan)
Grated cheese of choice, on top to taste
Preheat the oven to 180C. Make the tomato sauce. Cut all the vegetables (except the zuchinni) very small (they need to be small or they won’t cook through properly). Mix the tomato sauce through these veggies. Layer veggies, zuchinni sheets, vegies, sheets, etc and top with ricotta cheese and grated cheese (or cashew cream). Bake in the oven for 45 minutes to an hour, or until top is golden brown and bubbling. Serve hot.
Notes and suggestions: try vary up the top layer from cheese to cashew cream. Try eggplant sheets instead of zuchinni. Make ahead and freeze after cooking. Cut into individual servings to reheat for quick lunches.
What’s your favourite lasagne ingredients?