GF DF VGN

Yields9 Servings
Vegan mince (Protein Component)
 750 ml Napoli sauce * prepare first
 250 ml Texture Vegetable Protein TVP (light) SF Health foods brand
 450 ml Water
 5 g garlic
 5 g salt
 2 g pepper
 10 g Chopped oregano
Garnish GF 500 DF 23 V+ 21
 250 Gluten free lasagne sheets (Orgran or San Remo brand)
Vegan Bechamel
 300 g potato, diced (mashing or baking variety, not waxy)
 120 g carrots, diced
 120 g onion, diced, sauteed
 150 g water, from cooking veg
 80 g cashews, soaked
 110 ml coconut milk
 6 g nutritional yeast
 6 g salt
 6 g onion powder
 2 g sweet paprika
 2 g garlic powder
 1 g cayenne peper
Eggplant
 750 g eggplant, trimmed and sliced thinly width ways
Sweet potato
 750 g sweet potato, peeled and sliced thinly width ways
Top & bottom layers
 100 g baby spinach
 450 g cauliflower florets
Directions for the Vegan mince
1

Soak the TVP in the water for 5-10 minutes

2

Briefly saute the soaked TVP with the garlic

3

Add the remaining ingredients and simmer until amalgamated

NOTE:
Loss of approx 100 ml during simmering

Directions for eggplant & sweet potato
4

Slice thinly then roast.

For layering:
5

Bottom layer: Spinach
Second layer: Eggplant
Third layer: Half of the vegan mince
Fourth layer: Pasta
Fifth layer: Sweet potato
Sixth layer: Other half of the vegan mince
Seventh layer: Pasta
Eighth layer: Cauliflower florets (chopped stalks is ok)
Top Layer: Vegan Bechamel (Ensure all pasta is covered

6

Cook on 180 degrees for 45 minutes or until cooked through

Ingredients

Vegan mince (Protein Component)
 750 ml Napoli sauce * prepare first
 250 ml Texture Vegetable Protein TVP (light) SF Health foods brand
 450 ml Water
 5 g garlic
 5 g salt
 2 g pepper
 10 g Chopped oregano
Garnish GF 500 DF 23 V+ 21
 250 Gluten free lasagne sheets (Orgran or San Remo brand)
Vegan Bechamel
 300 g potato, diced (mashing or baking variety, not waxy)
 120 g carrots, diced
 120 g onion, diced, sauteed
 150 g water, from cooking veg
 80 g cashews, soaked
 110 ml coconut milk
 6 g nutritional yeast
 6 g salt
 6 g onion powder
 2 g sweet paprika
 2 g garlic powder
 1 g cayenne peper
Eggplant
 750 g eggplant, trimmed and sliced thinly width ways
Sweet potato
 750 g sweet potato, peeled and sliced thinly width ways
Top & bottom layers
 100 g baby spinach
 450 g cauliflower florets

Directions

Directions for the Vegan mince
1

Soak the TVP in the water for 5-10 minutes

2

Briefly saute the soaked TVP with the garlic

3

Add the remaining ingredients and simmer until amalgamated

NOTE:
Loss of approx 100 ml during simmering

Directions for eggplant & sweet potato
4

Slice thinly then roast.

For layering:
5

Bottom layer: Spinach
Second layer: Eggplant
Third layer: Half of the vegan mince
Fourth layer: Pasta
Fifth layer: Sweet potato
Sixth layer: Other half of the vegan mince
Seventh layer: Pasta
Eighth layer: Cauliflower florets (chopped stalks is ok)
Top Layer: Vegan Bechamel (Ensure all pasta is covered

6

Cook on 180 degrees for 45 minutes or until cooked through

Vegan lasagne, cashew bechamel, eggplant, sweet potato & spring salad