Kirsten Bridge's Vegan Lasagna

Ingredients:

• 1 Tbsp coconut oil

• 1 onion, chopped

• 2 garlic cloves, crushed

• 1kg cubed pumpkin

• 2 x 400g cans Cere’s Organics brown lentils, rinsed & drained

• 680g bottle tomato passata

• 1/2 cup vegetable stock

• 250g Macro Organic lasagna sheets

• 1 cup Angel Food mozzarella cheese

• 2 pottles Savour ‘Cotta’

• 2 handfuls spinach, chopped

• 1 handful Italian parsley, chopped
  

This delicious vegan lasagna was created by the talented Kirsten Bridge. It’s made with the new Savour ‘Cotta’ and our melty Angel Food Mozzarella. You can see more of Kirsten’s beautiful plant-based recipes on her Instagram @kirstenbridge.nz

1. Preheat the oven to 180°C and line a large baking dish with baking paper.

2. Heat oil in a large fry pan over a medium heat and cook onion until soft. Add garlic and cook for 1 minute before adding the pumpkin, lentils, stock and 3/4 of the tomato passata.

3. Bring to the boil then reduce heat. Cook covered until pumpkin is soft. Allow to cool.

4. Layer the lasagna with a lasagna sheet layer, half the pumpkin mixture, lasagna sheets, Savour ‘Cotta’, spinach & parsley, lasagna sheets, pumpkin mixture, lasagna sheets, remaining passata & top with Angel Food Mozzarella. Bake for 50 mins.