This has been a 100% hit with the teenagers I work with at school – who are by and large not used to vegetarian food at all. In fact some don’t like “vegetables” at all – and enjoyed this meal. The lasagne sheets are instant wholemeal lasagne, made from 100% whole durum wheat semolina.
Left overs keep well and also freeze well, make a big batch and enjoy it another day.
Vegan Lasagne
Ingredients
- 1 recipe vegan Bolognese sauce
- 1 recipe cashew topping
- 1 bunch silverbeet or spinach
- 2 boxes (250g each) wholemeal instant lasagne sheets
Method
- Destalk the silverbeet, chop roughly and wilt briefly in a covered pot.
- Use a large (e.g. 40 x 26 cm, or two smaller dishes) deep lasagne dish.
- Place 2-3 large spoons of the Bolognese sauce in the bottom of the lasagne dish and spread around evenly.
- Place a layer of the lasagne sheets over the sauce being careful to completely cover, but not overlap.
- Cover with a thick layer of the Bolognese sauce, using half of it.
- Cover with another layer of lasagne sheets as before.
- Cover with the wilted silverbeet.
- Pour over half the cashew topping and spread over evenly.
- Cover with lasagne sheets.
- Put the rest of the Bolognese sauce on top.
- Cover with lasagne sheets.
- Cover with the rest of the cashew topping.
Bake at 180°C for 45 mins – cover with tin foil half way through to stop the top drying out too much.
live2give 
Gosh this lasagne looks really delicious. Thanks for sharing, Chloe.
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