Special Lasagne a la Vegan!

Ingredients:

(Serves 2)

2 cans organic chopped tomatoes

1 carrot

1 parsnip

1 turnip

6 mini yellow and orange bell peppers (2 bell peppers)

1.5 cups petit pois peas

1 can organic chickpeas

1 tsp tahini (optional) 

1/2 head cauliflower

1/5 tsp nutmeg

2 tsp fresh chopped chives

250g (dry) Gluten free lasagna sheets 

2 fresh tomatoes 

Tomato Ragu Sauce:

In a medium pan add the 2 cans of tomatoes and bring to the boil, peel and dice the carrot, parsnip and turnip and add. Cook until soft, about 15 minutes. Then dice the bell peppers and add to the tomato sauce along with the peas, cook for a further 3 minutes. Using a hand blender combine the tomato mixture to thicken, leaving a few chunks.

White Sauce:

Meanwhile in a food processor* add the tahini, chickpeas and the juice. Blend to form a thick sauce. Finely dice the cauliflower and add, blend together. Pour into a pan add the nutmeg and chives and simmer, stirring occasionally. 

Turn on your oven to 200 degrees celcius. Into a large deep dish place your first layer of tomato sauce, then a layer of lasagna sheets maybe 3 (it's fine to overlap just make sure the sauce completely submerges them both sides). Then a layer of white sauce, layer of lasagna sheets etc until your dish is full. For the final layer cover the sheets with sauce and place on the sliced fresh tomatoes. Bake in the oven for 30 minutes. Once cooked serve (using a spatula) along with basmati rice and a salad :) Delicious! 

*you could just use a hand blender for this (cheap from Sainsbury's) 

(Photo before baking)