Vegan & Gluten Free Lasagne - Australian School of Meditation & Yoga
Vegan & Gluten Free Lasagne with butternut squash, eggplant, spinach, and nutritional yeast. Easy to make, serves 20, perfect for gatherings!
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Ingredients
- 1kg butternut or JAP pumpkin
- 2-3 large eggplants
- 350gm baby spinach leaves
- 1kg capsicum
- ½ cup nutritional yeast
- 1 packet San Remo gluten free Lasagne sheets
- Olive oil
- 1 Brown onion, finely chopped
- 1-2 cloves garlic, finely chopped
- 5 sprigs thyme, taken of the stalk
- 1-2 Bay leaves
- ½ cup dried pitted dates, chopped or 2 tbs sugar
- ½ cup olive oil
- 1 tbsp Himalayan pink salt ground
- 2.8L crushed tomato/tomato passata
- 1L organic soy Milk
- Around 80gm gluten free flour
- 60gm vegan margarine or olive oil
- 1 teaspoon Himalayan pink salt
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