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:
- Pre-heat oven to 200ºC.
- 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.
- 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.
- 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.
- 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:
- Heat a frying pan on medium/low heat, and add olive oil.
- Once heated, take the heat to low and add flour. Whisk and cook for 2-3 minutes until the bubbling.
- In a small bowl whisk together ½ cup of milk and corn starch. Add it to the pan and whisk until combined.
- 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.
- 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:
- Pour a few tablespoons of bechamel in the bottom of the lasagne dish.
- Add a layer of lasagne sheets.
- Add half of the beetroot mix, then another layer of lasagne sheets.
- Add the other half of beetroot mix and another layer of lasagne sheets.
- Add half of the squash mix, then another layer of lasagne sheets.
- Add the other half of the squash mix and another layer of lasagne sheets.
- Add half of the greens mix, then another layer of lasagne sheets.
- Add the other half of the greens mix and another layer of lasagne sheets.
- Finish off with a layer of bechamel and sprinkle with the remaining ½ cup grated vegan cheese.
- Bake in the oven for 45 minutes to 1 hour until the lasagne sheets are cooked through.
- Serve with grated vegan parmesan and a good helping of Red Hot Firekraut for a fiery kick.