Our plant-based lasagne swaps traditional lasagne sheets for nutritious baked aubergine slices, a layer of rich cannellini bean ragu, earthy pesto soffritto and of course our amazing Cauliflower Hash Browns for a flavour-packed gluten-free Italian favourite! Bellissimo!
4 STRONG ROOTS Cauliflower Hash Browns
1 large aubergine
1 tbsp of olive oil
Salt & pepper
Pesto & kale soffritto
1 celery stalk, diced
1 medium carrot, diced
1 clove of garlic, chopped
Handful of kale, ribboned
1/2 a red onion, diced
1 tbsp of vegan pesto
Cannellini bean ragù
1 tin of cannellini beans, drained
1/2 jar of your favourite tomato sauce
1 clove of garlic, minced
handful of basil, chopped
1/2 tsp of chili flakes (optional)
method (tick as you go)
Preheat the oven to 200°C.
Place STRONG ROOTS Cauliflower Hash Browns on a baking tray and cook as per instructions on the bag.
In a pan over a medium heat soften the carrot, onion, celery and garlic for the soffritto. When softened add the pesto and kale until wilted.
Place ingredients in a bowl and leave to one side.
Slice aubergine into long strips. Place these on a separate baking tray with olive oil, salt and pepper. Roast in the oven for 7 minutes, flip and roast for additional 7 minutes. Remove from oven.
In a pan soften garlic and chili flakes for ragu, add the tomato sauce and beans, reduce for a few minutes.
Remove Cauliflower Hash Browns from the oven.
Assemble lasagne on a plate (aubergine slice, bean ragu, Cauliflower Hash Brown, aubergine slice, soffritto, aubergine slice), return to the oven for 2-3 minutes to full warm through.