Roasted Vegetable Lasagna
2 eggplant – cut into slices lengthways
1 red onion, roughly chopped
500 g pumpkin or sweet potato
1 tbsp olive oil
1 x 400g tin drained cannellini beans or lentils
500 ml tomato passata or napolitana
1 bag baby spinach
Handful of fresh basil, chopped
500 g ricotta
30 g Parmesan
6 to 8 Roma tomatoes
Sprigs of thyme
Preheat oven 200 C. Grill eggplant until soft.
Combine the onion, pumpkin, zucchini and capsicum with olive oil, salt, pepper and a little cinnamon. Roast for 30 minutes until soft then remove from the heat. Add drained cannellini beans or lentils. Fold through tomato sauce and fresh basil leaves.
Layer the eggplant to line the base of a large baking dish. Top with half of the roasted vegetables. Place another layer of eggplant over the top then proceed with the final vegetable filling. Finish off with the final layer of eggplant.
Combine ricotta and nutmeg into a food processor and process until smooth and creamy. Spread over the top of the eggplant followed by a light grating of Parmesan. Top with halved Roma tomatoes and sprigs of thyme. Bake for 30-40 minutes until golden and heated through.
For a non-dairy white sauce combine 500g silken tofu with 60g raw cashew nuts into a high speed blender. Blend until smooth and creamy and use to replace ricotta.