Published On: Wed, Oct 28th, 2015

Tricolore Lasagne

On cold, wet and windy days, lasagne makes the perfect comfort food. This Tricolore Lasagne features three key elements; a tomato sauce, a cream sauce and a pesto, with three different colours; red, white and green.

IMG_5652

Tricolore Lasagne

By Harriet Smith (www.harrietemily.com)

GF SF DF V MF

Serves 4-6 | Prep 30 mins | Cook 35-40 mins | Calories 460 (per serving)

For the lasagne:
12 Rizopia brown rice lasagne sheets

For the tomato sauce:
1 onion, peeled
1 carrot, peeled
1 courgette
3 mushrooms
1 stick of celery
1 garlic clove, peeled
1 tbsp olive oil
400g (14oz) tin of chopped tomatoes
500ml (18fl oz) carton
of passata
1 tbsp dried basil
1 tsp yeast extract
2 tsp gluten-free vegetable stock powder
salt and freshly ground black pepper

For the pesto:
50g (1¾oz) fresh basil
50g (1¾oz) pine nuts
1 garlic clove,
peeled, crushed
½ tsp nutritional
yeast flakes
2 tbsp olive oil
1 tbsp lemon juice
salt and freshly ground
black pepper

For the creamy sauce:
50g (1¾oz) cashews
250ml (7fl oz) water
3 tbsp lemon juice
1 garlic clove,
peeled, crushed
½ tsp gluten-free vegetable stock powder
2 tsp yeast flakes
freshly ground black pepper, to taste

Method: 

  1. Preheat the oven to 200ºC/Gas Mark 6.
  2. For the pesto, blend the basil, pine nuts and garlic. Add the olive oil, lemon juice, yeast flakes, salt and pepper. Blend all of the ingredients again, until the mixture has become smooth and creamy. Remove the pesto from the blender and scoop into a bowl, setting aside until later.
  3. For the creamy sauce, blend the cashews, water, lemon juice, garlic, vegetable stock, yeast flakes and pepper until smooth. Pour the cream into a jug and set aside.
  4. For the tomato sauce, process the onion, carrot, courgette, mushrooms, celery and garlic until finely chopped. Pour the olive oil into a large pan or wok. Add the vegetables and fry for 3-4 minutes until golden. Add the tomatoes, passata, vegetable stock, basil, yeast extract, salt and pepper. Continue to cook for another 5-6 minutes.
  5. Heat the cashew mixture, alongside the tomato sauce, stirring, then remove both sauces from the heat.
  6. For the lasagne, lay four sheets in a heatproof dish. Pour half of the tomato sauce on top. Swirl half the pesto on the sauce. Swirl one third of the creamy sauce on top.
  7. Press four lasagne sheets on top, then top with the remaining tomato sauce, reserving 2-3 tbsp for the final layer. Swirl the remaining pesto on top, reserving 1 tbsp. Drizzle with another third of the creamy sauce.
  8. Press the final lasagne sheets on top of that layer. Pour the remaining creamy sauce on top, then add the remaining tomato sauce and pesto. Bake in the oven for 35-40 minutes until heated through.

IMG_9480-300x210About the author: Harriet has always had a love of food, and has always enjoyed teaching herself new ways of cooking. She decided to focus on creating plant-based food, as it’s something she hasalways been fascinated by, and wanted to eat more of. Harriet love’s the creativity behind turning more natural, simpler ingredients into something that can taste complex and delicious. Check out Harriet’s blog herefor even more plant-based recipes, and find her on Facebook and Twitter.

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