A high kicking lasagne supreme (vegan style) with garlic/pea and tofu/cheese sauces

A lasagne of sorts tonight. Colourful, nutritious and perfect raw or cooked. I opted for a baked version tonight as there was an ol’ autumnal nip in the air.

How to:

The vegetables:

I thinly sliced a huge courgette with my mandolin and used it as the pasta sheets.
I had left over Asian slaw from the other day that was perfect for using up (shredded red and white cabbage, green onions, carrots, mangetout) with sliced mushrooms and broccoli.

For the sauces:

The pretty green mix consists of peas, a splash of soy cream, clove of garlic and salt/pepper blended

The cheese mix is just as easy and delicious! Half a block of tofu, a quarter block of Art of Zen Violife pizza cheese, garlic, nutmeg,
cinnamon, splash of olive oil and salt/pepper blended.

Now the fun bit! Get layering….. Anything works with this recipes so don’t feel you have to stick to my choices. It’s great for using up leftovers too. I added some mixed herbs and chilli flakes too.

For the top layer use the rest of the Violife cheese to grate over the top then into the oven at 180 for 35 min. Mmmm…

I served it up with a salad of mixed leaves, chickpeas, sugar snap peas, chilli flakes, lime zest and juice, olive oil, salt and pepper.

Love Louise

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