This vegetable lasagne is loaded with flavour and hints of fresh basil from the pesto!
~ Gluten & Dairy Free ~
1 tbsp olive oil
1 clove of garlic, minced
1 medium onion, chopped
4-6 whole mushrooms, chopped
1/2 red pepper, chopped
1/2 yellow or green pepper, chopped
1 can (398ml) organic diced tomatoes
1/2 can or 200ml of organic lentils
1 box of Catelli Gluten Free Lasagne Noodles
2 cups of fresh basil
1/2 cup of pine nuts, sunflower seeds, or walnuts (omit if you are on a nut-free diet)
1/2 cup olive oil
2 TBSP of fresh lemon juice
2 heaping TBSP nutritional yeast
Dash of pepper
1) Saute garlic and onions in olive oil, for 5 minutes. Add in mushrooms and peppers and saute for 5 more minutes. Add in diced tomatoes and lentils continue to cook another 5 minutes.
2) Put pesto ingredients into a blender (fresh basil, nuts or seeds, oil, lemon juice, nutritional yeast, and pepper) and blend until pesto is smooth.
3) Using a small rectangular baking dish put a layer of tomato sauce, then uncooked 2 lasagne noodles side by side then a layer of the pesto, more noodles then more tomato sauce until all the sauce is gone and there are several layers. Top with your favourite dairy-free cheese.
Tip: If you don't want to make a layer of pesto you can replace the pesto with another can of diced tomatoes.