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Purple lasagna (v)

A fun and delicious meal.
Serves 2 to 3.

Author: Bite-sized thoughts

Original post (with pictures) here.

150g lasagna sheets
1 tin (425g) crushed tomatoes
1 tsp dried basil
1 tsp dried oregano
1/4 to 1/3 cup tahini
1 tbsp nutritional yeast
Pinch salt
3 medium purple carrots, chopped
1 large bell pepper, chopped
1 brown onion, diced
2 cloves garlic, crushed

1. Preheat your oven to 175'C (350'F).
2. Combine the tomatoes, basil, oregano, tahini, nutritional yeast and salt in a bowl. Stir to combine.
3. Take a medium casserole dish and line the bottom with approximately one-third of your lasagna sheets (break them to fit if needed). Spoon over approximately one-third of the tomato-tahini mixture then layer over half of the carrots, pepper, and onion.
4. Layer a further one-third of the lasagna sheets over the vegetables, followed by a further one-third of the tomato-tahini sauce. Add the remaining carrots, pepper and onion.
5. Place the final one-third of lasagna sheets over the vegetables and top with the remaining sauce.
6. Bake for approximately 40 minutes.