Mushroom and Aubergine Lasagne (*SF)

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Mushroom and Aubergine Lasagne

 

 

4 - 6 Orgran Lasagne Sheets

1 recipe Tomato Sauce (from recipe below)

2 cups sliced medium mushrooms

1 large aubergine (eggplant), sliced

olive oil

1/4 cup Orgran Plain Flour (-OR- other GF flour blend)

1 cup soy -OR- rice milk

GF vegan bouillon powder

nutritional yeast (optional)

 

 

1. White Sauce: Heat a little oil in a small frypan and add 1/4 cup

flour. Stirring continuously add ,soy or rice milk. This needs to be

quite a thick sauce so if when it starts to bubble it seems too thick

add more soy or rice milk. Season with a little bouillon powder.

Remove from heat.

 

2. Decide what you are cooking your lasagne in and work out how many

lasagne sheets you will need for 2 layers. I cook mine in boiling ater

first, removing when they just start to soften.

 

3. Steam your aubergine until just cooked. Oil ypur lasagne tray and

place aubergine on the bottom. Overlock the pieces so the bottom is

totally covered.

 

4. Add enough muchrooms to cover the aubergine. Cover this with tomato

sauce and then lasagne sheets. Press it all down gently with the back

of a spoon.

 

5. Repeat steps 3 and 4 once again and then cover with white sauce.

Sprinkle with nutritional yeast.

 

6. Cover and place in a preheated 180 C (375F) oven and cook for 45

minutes if you precooked your lasagne sheets or 60 minutes if you

didn't. Remove the cover for the last 10 minutes of cooking.

 

 

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Tomato Sauce

 

 

2 cups chopped tomatoes

6 cloves garlic, crushed

4 Aust tbsp (5 1/3 US tbsp) tomato paste

8 Aust tbsp (10 2/3 US tbsp) vegan pesto (see below)

a little olive oil

seasoning to taste

 

 

Heat a little olive oil in a small saucepan and saute the garlic until

fragrant. Add the tomatoes and simmer until soft. Add a little water

to prevent it drying out. Stir in the tomato paste and add more water

if too thick. The sauce should be thick but not too thick. Remove from

the heat and stir through seasonings. Add the pesto and stir through

to remove any lumps.

 

 

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Pesto

 

1 bunch fresh basil

1/4 - 1/2 cup olive oil

1 clove garlic

1/2 cup nut meal (pine nuts, sunflower seeds, pecans, macadamias,

cashews, almonds

salt to taste

 

 

Remove the leaves from the basil and place in a food processor.

Process to a paste adding a little olive oil if required. Add the

garlic and salt. Place in a bowl and stir through the nut meal. If it

is too stiff add a little more olive oil.