Plant Based Rainbow Lasagne
This colourful recipe encompasses the phrase ‘eat a rainbow’ and contains an impressive 12 different plant-based foods. Eating a wide range of plant based foods supports a healthy gut micro-biome and provides a broad variety of vitamins, minerals and antioxidants.
Le Veneziane Plant Based Rainbow Lasagne
To make this recipe vegan simply substitute the pesto, bechamel and cheese for vegan alternatives.
250 g Le Veneziane Gluten Free Lasagne Sheets
250 g Passata
0.5 Medium red onion diced
4 Medium Steamed Beetroot grated
1 Tbsp Extra virgin olive oil
0.5 Clove garlic crushed
1 Tablespoon Ketchup
200 g Passata
1 Large Yellow Pepper sliced into large chunks
400 g Butternut Squash cubed
0.5 Medium Brown Onion diced
2 Tbsp Extra virgin olive oil
1 Tsp Extra virgin olive oil
1 Large Courgette grated
3 Tbsp Pesto
350 g Gluten free Bechamel sauce we love Sacla Vegan White Sauce, it is vegan and gluten free
150 g Mozzarella or dairy free cheese alternative, we love the brand Sheese
100 g Strong Cheddar or dairy free cheese alternative, we love the brand Sheese
6 Fresh basil leaves
For the purple layer
For the orange layer
For the green layer
For the top
Make the purple layer
Heat the oil in a frying pan, add the chopped onion and fry for 5 minutes. Add the grated beetroot, fry for a further 5 minutes. Add the passata and ketchup and gently heat through.
Make the orange layer
Add the butternut and onion to a baking dish, drizzle with olive oil. Bake at 180oC for 25 minutes until golden brown. Once cooled blitz in a food processor into a smooth paste.
Make the green layer
Fry the grated courgette in olive oil for 8-10 minutes. Stir through the pesto.
Construct the lasagne
In a lasagne dish, start by adding a layer of passata to the base of the dish.
Add a layer of lasagne sheets.
Add a layer of the beetroot mixture, top with lasagne sheets.
Add a layer of passata, top with lasagne sheets.
Add the orange layer.
Add a layer of lasange sheets, passata, more pasta sheets, then your green layer.
Add a final layer of lasagne sheets.
Top with bechamel, sliced mozarella, grated cheddar and fresh basil.
Bake in the oven for 30 minutes at 180oC, or until golden and bubbling. Slice to reveal the rainbow!