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Layered Vegetable Lasagne

We have an organic veg box delivered on Wednesdays, so Tuesday nights we finish off all the leftover veggies from the previous box - whatever's in gets used...
Tonight's combination has made a delicious lasagne; fresh tomatoes, onions & garlic for the sauce. Then layers of raw butternut squash, beetroot, mushrooms, bean sprouts, courgettes sandwiched between sheets of spinach lasagne & a white sauce - made with plant milk, garlic, onion, carrot, bay leaves, Dijon mustard, nutmeg, black pepper  & whizzed in the blender with a couple of tablespoons of quinoa flakes to thicken the sauce. Topped with breadcrumbs & pumpkin seeds.
We cook the lasagne (covered) on a medium heat for an hour, then turn the oven temperature up high & remove the cover to finish off for another 15-20 minutes.

Wonderful stuff & we have more left over for tomorrow!

Kay & Sime