Tess's Winter Vege Lasagne
Prepare the main filling by heating a pan on the stove with olive oil. Fry off finely chopped onion and mushroom in garlic paste and salt until browned.
Once the vegetables have been well cooked add in the canned tomatoes, kidney beans and brown lentils. Mix well and leave to simmer adding in tomato puree, ground pepper.
While the mixture is cooking, preheat the oven to 180 degrees and start to slice the zucchini with a peeler ready to layer on the lasagna. Prepare your Angel Food cheesy sauce mix in a pot with plant based milk as per packet instructions and stir until done.
Soak lasagne sheets in hot water so they are soft and easy to layer. Place sheets down on the bottom of your tray and layer with the bean and lentil mixture, spinach, zucchini slices, cheese sauce and other layers of the pasta sheets.
Make sure the final layer is of cheese sauce. Bake in the oven for at least 20 minutes and serve with Angel Food Dairy-Free Parmesan and pumpkin seeds on top, with a side of fresh salad!
This dish is great when reheated and can easily be frozen.