Vegan Rainbow Lasagne

Serves: 2

Free recipe book of low carb, low calorie dinners for your good food days.

Slendier low carb, low calorie ebook

Get delicious low carb, low calorie recipes in this free Slendier recipe e-book today

Get your free recipe
eBook now

Ingredients

  • Slendier Lasagne Sheets
  • 2 medium golden beetroots
  • 2 medium red beetroots
  • 3 large tomatoes
  • 1 bunch basil leaves
  • Salt and Pepper

Sauce

  • 5 shallots (diced)
  • 1 clove of garlic minced
  • ½ tsp chilli flakes
  • 3 Tbsp vegetable stock (reduced salt)
  • 1 cup tinned diced tomatoes
  • 1 Tbsp lemon juice
  • ½ tsp oregano
  • ¼ tsp smoked paprika
  • 2 basil leaves
  • Olive oil spray

'Ricotta’

  • 5 Tbsp cashews, soaked in water overnight
  • 1 Tbsp pumpkin seeds
  • 2 garlic cloves minced
  • 1 Tbsp nutritional yeast
  • Juice of ¼ lemon
  • 2 basil leaves (chopped)
  • Salt and pepper to taste
  • 1 tsp nutmeg ground

Directions

  1. Prepare Slendier Lasagne Sheets as per instructions on the back of the pack. Set aside.
  2. Preheat your oven to 180 degrees celcius. Wrap each beet in aluminium foil and place in a roasting pan. Roast for 60 mins or until the beets are soft. Let them cool and carefully remove the foil. The skin should peel off. Set aside.
  3. While your beetroots are roasting, make some ‘ricotta’. Drain and rinse your cashews and place them in a food processor. Add the pumpkin seeds and puree. Add the garlic, nutritional yeast, lemon, basil, salt, pepper, and nutmeg. Adding water as needed if mixture too dry, process everything until it’s smooth. Adjust seasonings as you see fit. Refrigerate
  4. For the sauce, in a saucepan sprayed with cooking oil, cook your shallots until then soften. Add the garlic and red pepper flakes and cook another 30 seconds. Pour in the broth and tinned tomatoes. Bring to a gentle boil and add the remaining ingredients. Bring it back down to a simmer and let it cook for another 15 minutes. Adjust seasonings to taste.
  5. Slice your beets and tomatoes into ¼ inch slices. Lightly salt and pepper the slices.
  6. To assemble, using an oven proof small square pryex style dish, layer 1/3 of the sauce on the bottom of the dish. Then top with a 1/3 layer of the Slendier Lasagne Sheets. Next, top with a 1/3 layer of red beetroot slices, then top with a 1/3 layer of golden beetroot slices, and repeat with remaining ingredients. Top the stack with the ‘ricotta’ mixture.
  7. Bake in 180 degrees celcius oven for 10 mins or until heated through.
  8. Serve and top with basil.

The intense colours of this nutritiously rich vegan dish make for a visually appealing lunch or dinner that even meat-lovers will love. The ‘ricotta’ topping creates a delicious crumb and fresh basil leaves give a flavourful punch.

Where you can buy Slendier products

Slendier products are available in the health food aisle of major supermarkets such as Coles, Foodworks, IGA and Woolworths throughout Australia and New Zealand.

From time to time you can also find our products online at catch.com.au

We sell all of Slendier products online here and offer free delivery for all orders over $100

Coles
Woolworths
Iga
Foodworks
Catch

Hear all the news from us first

Our newsletter is full of great recipes, new product information and useful articles. Sign up to become part of our Slendier family.