B-well Vegetable Lasagna
(13 Jan 2021)

Bwell Veg Lasagna

B-well Vegetable Lasagna
Recipe from B-well Vegan Cookbook
PREP : 25 min
COOKING : 35 min
2 tbsp B-well Pure Canola Oil
12 lasagna pasta sheets, cooked
1 cup onion, chopped
4 cloves garlic, minced
2 zucchini, sliced lengthways
1 sweet potato, sliced into rounds
1 red pepper, finely chopped
1 can crushed tomatoes
1 handful fresh basil, chopped
450g cashew cream cheese
½ can tofu, pureed
1 cup vegan mozzarella cheese
1 tbsp pesto     
Salt and pepper
Preheat oven to 180 degrees Celsius. Heat B-well Canola Oil in a large pan over medium heat. Add onions, garlic, zucchini, sweet potato, and cook until al dente ( about 7-8 minutes ) .
Stir in the red peppers and crushed tomatoes. Bring to a low simmer, and cook until the liquid has reduced by half ( about 8 minutes ) add the basil and season with salt and pepper, to taste.
For the cheese filling, stir cashew cream cheese, pureed tofu and ½ tsp salt in a bowl until combined. Spoon 1 cup of vegetable into a baking dish to cover the bottom. Arrange sheets lengthways, side by side, to cover the bottom.
Spread half of the cheese filling over the noodles. Sprinkle 1/3 of the vegan mozzarella cheese. Repeat layers. Add pesto to the final layer before adding the last layer of cheese. Bake for 30-35 minutes, until the cheese is golden and crispy. Allow to cool slightly before serving. Enjoy.

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