Rainbow Lasagne

Orange layer Ingredients:

• 1 medium butternut squash, cubed
• 4 carrots, sliced into small chunks
• 1 red onion, roughly chopped
• 4 garlic cloves, kept whole
• 1 tsp oregano
• Drizzle of oil

Purple layer Ingredients:

• 4 beetroot, sliced into small chunks
• 1 apple, sliced into thick slices
• 2 red onions, roughly chopped
• 4 garlic cloves, kept whole
• 1 tsp thyme
• Drizzle of oil

Green layer Ingredients:

• 2 cups spinach
• 1 cup curcly kale
• 1 cup cashews
• Small handful basil
• 1 lemon, juiced
• Salt and pepper to season
• A small amount of water to blend

Bechamel Ingredients:

• 2 Tbsp olive oil
• 2 heaped Tbsp plain flour (gluten free if necessary)
• 1 Tbsp cornflour
• 1 ½ cups dairy free milk
• ¼ cup nutritional yeast
• 1/8 tsp nutmeg
• 1 cup Vegan cheese, finely grated
• Salt and pepper to taste

Other ingredients:

• Lasagne sheets to fill your dish (gluten free if necessary)
• To serve: Red Hot Firekraut, Vegan parmesan cheese.

Making the rainbow layers:

1. Pre-heat oven to 200ºC.
2. Place 1 cup cashews in a bowl and cover with warm water, soak for 20 minutes, then rinse with fresh water and drain, set aside.
3. Place the chopped squash, carrots, 1 chopped red onion and 4 garlic cloves on a baking tray, drizzle with oil and mix in 1 tsp oregano. Place in the oven and bake for 20-30 minutes until tender. Let cool slightly and then blitz in a food processor.
4. Place the chopped beetroot, apple, 2 chopped red onions and 4 garlic cloves, drizzle with oil and mix in 1 tsp thyme. Place in the oven and bake for 20-30 minutes until tender. Let cool slightly and then blitz in a food processor.
5. While the vegetables bake in the oven, prepare the green layer. Place all ingredients, except the water, into a blender. Blend (without the water) to a thick paste, adding the water 1 tsp at a time to help it blend until smooth.

Making vegan bechamel:

1. Heat a frying pan on medium/low heat, and add olive oil.
2. Once heated, take the heat to low and add flour. Whisk and cook for 2-3 minutes until the bubbling.
3. In a small bowl whisk together ½ cup of milk and corn starch. Add it to the pan and whisk until combined.
4. Add the rest of the milk in small quantities and whisk until combined. You need to add in small batches and whisk consistently to make sure you get a smooth sauce.
5. When the sauce has thickened, add the nutritional yeast, nutmeg, ½ cup of the vegan cheese, salt and pepper. Whisk to combine and take off the heat.

Assembling the lasagne:

1. Pour a few tablespoons of bechamel in the bottom of the lasagne dish.
2. Add a layer of lasagne sheets.
3. Add half of the beetroot mix, then another layer of lasagne sheets.
4. Add the other half of beetroot mix and another layer of lasagne sheets.
5. Add half of the squash mix, then another layer of lasagne sheets.
6. Add the other half of the squash mix and another layer of lasagne sheets.
7. Add half of the greens mix, then another layer of lasagne sheets.
8. Add the other half of the greens mix and another layer of lasagne sheets.
9. Finish off with a layer of bechamel and sprinkle with the remaining ½ cup grated vegan cheese.
10. Bake in the oven for 45 minutes to 1 hour until the lasagne sheets are cooked through.
11. Serve with grated vegan parmesan and a good helping of Red Hot Firekraut for a fiery kick.