Italian food is lush and filling and has this rustic homely appeal which makes it widely loved the world over. From pizzas to pastas & risottos, it nurtures and fuels the body. Speaking of fueling the body, it is important as a Vegan to always think about where your minerals and nutrients along with protein will come from. So today I have made an old Italian Favourite Lasagne and have given it the Vegan make over.
Packed with dietary fibre filled aubergines, anti-age fighting courgettes, immune battling mushrooms, protein packed kale and rich organic Italian passata sauce between the gluten free lasagne sheets. Served with thyme roasted baby potatoes and carrots. Divine Summer food!
– 1 whole Aubergine (Eggplant) sliced
– 1 whole Courgette (Zucchini) sliced
– 200g of baby mushrooms sliced
– Generous bunch of Organic Kale
– Generous hanfdul of fresh basil leaves
– 4 Vine Tomatoes
– 1 whole jar of Organic Passata Sauce (Tesco stock a variety of brands and Tesco finest)
– Salt and pepper
– 1 packet of Gluten free lasagne sheets
1. In a long glass baking dish suitable for lasagne, pour a thick layer of the passata sauce in, next add a layer of chopped mushroom, tomatoes, kale, aubergine and courgette then a sheet of gluten free lasagne and repeat until dish is stacked as high at it can go.
2. Put in the oven at 200c and let cook for about 45 minutes, checking occasionally.
3. Place the washed baby potatoes and baby carrot on a baking tray and lightly splash some coconut cooking oil over them with some thyme and salt and pepper. Add to oven.
4. In under 1 hour you will be tucking into a fabulous meal!
Our recommended Wine Pairing for this Recipe
Lasagne tends to always call for Italian wine, they design their wine to be paired with food, and although this is a vegan alternative, this version is just as delicious and full it calls for a beautiful Italian wine. On the nose this wine is quite full and packed with fruits such as blackberries, blueberries, blackcurrants, figs and redcurrants, with some lovely spicy notes adding a touch of complexity. The nose follows onto the palate with the addition of more red fruits dominating a little with the spice really opening on the palate. This wine pairs so well with the rich tomato sauce and the meaty texture of the aubergine. The lovely autumnal notes will sing out with the mushrooms.
Available from O’Brien’s Wines Nationwide or Online.
Linda Coogan Byrne
I’m an entertainment publicist, illustrator and writer. Besides the obvious love for music, art and words; I hold great passion for film, psychology, theatre, travel, health & fitness. I also have a diploma in nutrition and I am a vegan and coeliac. Web: Www.goodseedpr.com