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Pasta Free Vegetarian Lasagne


Each week we make up dishes at home which are easy for the family to grab and heat if I'm not home in time for the hunger frenzy! This week we made pumpkin soup and then used the pumpkin instead of béchamel sauce. You can use traditional béchamel sauce if you like or a healthier option is greek yoghurt. For the purpose of this recipe, I'll assume you don't have pumpkin soup on hand and that you're happy to use greek yoghurt. I've made a dairy free option as well. Email me if you'd like the story on that!

  • 1 large sweet potato - diced, steamed and drained

  • 1 medium eggplant - thinly sliced

  • 1 zucchini - thinly sliced

  • 4 cup mushrooms - thinly sliced

  • 1 onion - finely chopped

  • 2 garlic cloves - crushed / finely chopped

  • 1 can chopped italian tomatoes

  • 2 tablespoons of tomato paste

  • 1 tsp of ground cumin

  • 1 small handful of oregano

  • 2 cups of chopped spinach