Yesterday I went food shopping and found out that my local Fruit and Vegetable shop at Mt Ommaney (Brisbane) is now selling Notzarella! I don’t buy it often since I don’t live near the only vegan grocery store that sells it. So more melty ‘cheese’ will be on the menu from now on. To celebrated I made lasagna. This is the first time I have made my own Roasted Capsicum in the oven. It is so easy and doesn’t take too long either.
For some strange reason my oven didn’t cook the lasagna on both sides, so the sweet potato on one entire side was uncooked. That was the side we ate last night. I added the extra step in the recipe to steam them first to be on the safe side.
Roasted Capsicum & Vegetable Lasagna (vegan, gluten free option, nut free)
4 red capsicum (or mixed with green)
500g sweet potato
2 large zucchini
2 cups baby spinach
1 handful basil
1 tablespoon vegan butter (I used Nutlex)
2 cups whole soy milk (thick)
1 tablespoon arrowroot flour (or unbleached plain flour)
1 teaspoon garlic powder
1/4 teaspoon ground nutmeg
1 bay leaf
sea salt & black pepper to taste
2 cups grated vegan mozzarella (I used Notzarella)
250g packet lasagna sheets (use gluten free lasagna sheets if you prefer)
2 x jars 500g pasta sauce
1. Preheat oven to 200 degrees.
3. In the mean time thinly slice the sweet potatoes and zucchini. Steam sweet potatoes until you can put a fork through them. Roughly chop the spinach and basil.
5. To make bechamel, heat butter in a pot, add soy milk, flour, garlic powder, nutmeg, bay leaf. Whisk until combined. Then heat until it thickens, season with sea salt and black pepper.
6. Take a baking tray and add pasta sauce on the bottom. Then add pasta sheets. On top add sweet potato and then zucchini, spinach, capsicum and basil. Then top with bechemel sauce and mozzarella. Next top with pasta sheets and pasta sauce then continue to layer the vegetables. Once you have done a couple more layers, lastly top pasta sheets with pasta sauce and mozzarella.
7. Bake for 40-45 mins then serve.