Veggie packed lasagne | The Gut Health Doctor

Ingredients

• 400g cannellini beans
• 500ml milk of choice
• 1 aubergine, sliced lengthways into sheets
• 1 medium courgette, cut into thin rounds
• 200g kale, woody stems & leaves removed, chopped
• 1 white onion, finely diced
• 2 large cloves garlic
• 500g tomato passata
• 1 handful of fresh basil
• 3 tbsp extra virgin olive oil
• 8-10 lasagne sheets
• 30g soft goat's cheese (or feta)
• sea salt & black pepper, to taste
• 30g parmesan cheese