Vegan Lasagne + Kale Pesto Recipe

Ingredients

​(Single serving)

2 zucchini

1 small eggplant

3-4 squash

Cherry tomatoes, for topping

Crumbled walnuts, for topping

1 clove garlic, finely chopped

1tsp coconut oil

1/4 cup pure tomato puree

1 pinch pink himalayan rock salt

1/4 bunch basil leaves, chopped finely

1/4 broccoli, chopped finely or blended into rice consistency

1/4 cup pesto- homemade or bought (see below for recipe)

 

Method

  • Layer 2= "Vegetable Meat": Heat a saucepan to medium heat, add coconut oil & garlic. Saute until browned. Add Tomato puree + broccoli "rice" & sautee. Add basil leaves & take the pan off the heat.

  • Slice zucchini, eggplant, squash with a mandolin or carefully with a sharp knife. Place on a baking tray, lined with baking paper & into the oven on 180 degrees celsius for around 15 mins.

  • Grab a plate to assemble your dish: Start by layering the zucchini slices on the bottom of the plate so they overlap slightly (like in picture, on top layer).

  • Scoop 1/2 amount of "vegetable meat" out of the pan and spread across the zucchini. Layer eggplant ontop of "vegetable meat".

  • Spread pesto onto the eggplant slices & layer squash slices, overlapping slightly. Scoop the other 1/2 of "vegetable meat" and spread across squash. Layer with overlapping zucchini strips.

  • Place a dollop of pesto on top, add your cherry tomatoes & sprinkle with crumbled walnuts.

Enjoy your healthy vegean/vegetarian lasagne!

 

*Option: Make double, triple or quadruple the amount. Instead of pre-baking the vegetable slices, assemble in a baking dish & bake in the oven for 20 mins to have a warm vegan lasagne.

*Option 2: If you're not vegan/vegatrain. Choose an organic mince filling (chicken, beef, pork etc) and add to your "vegetable meat" sauce.

 

Kale Pesto Recipe:

Ingredients:

1/2 bunch kale, de-veined

1 cup walnut pieces

1 bunch fresh basil leaves

1/2 tsp pink himalayan rock salt

1/4 cup olive oil

1/2 head broccoli (if you don't like the taste of raw broccoli, add extra kale or 2 cups baby spinach or 2 cups rocket)

Juice of 1/2 lemon

3 garlic cloves

*Option: add 1/4 cup grated parmesan cheese

 

Method:

  • Chuck walnuts in the blender first, blend until smooth.

  • Add the rest of the ingredients & blend until smooth (or consistency of choice)

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