Tuesday, 15 November 2011

Day 15: Tomato & Basil Lasagna

Tomato & Basil Lasagna

2 Cans Diced Tomatoes
1 Pkt Egg Less Lasgana Sheets (I used San Remo's Gluten Free)
Handful of Basil, washed & chopped
1 Tbsp Tomato Paste
1/3 Cup Flour
1/3 Cup Vegan Margerine
2 Cups Soymilk
Garlic Powder, to taste
Salt & Pepper, to taste
1. Preheat oven to 180c and grease a baking dish.

2. In a frying pan heat butter, then stir in flour. It will roll up into little balls just keep stirring until all flour has been mixed.

3. Stir in soymilk and whisk until all lumps are gone. Add in one of the cans of tomatoes and mix until all combined. Stir in basil and tomato paste. Season with salt, pepper and garlic powder and set aside.

4. In the baking dish pour in half of the sauce then a layer of lasagna. Pour in diced tomatoes and spread to cover whole lasagna sheet. Add in another sheet of lasagna and finally the rest of the sauce.

5. Top with sliced tomatoes and nutritional yeast and place in oven for 35-40 minutes. Serve with a green leafy salad. Enjoy!

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