Bunny Kitchen
This lasagne is deceptively simple. Although there may appear to be a large ingredient list and there are three fillings to make – they are all blitzed up in the blender and you don’t even need to wash it out between making the squash puree and tomato sauce as the remains of squash in the jug help to make a silky and creamy tomato sauce.
For the Pumpkin Purée:
1.5 kg pumpkin or squash, unpeeled
1/2 cup fresh sage leaves
1/2 tsp sea salt
1/4 tsp ground black pepper
1 cup unsweetened non dairy milk (I prefer soya or almond)
For the Buffalo Tomato Sauce:
1 medium onion
2 cloves of garlic
1 tsp sea salt
1/2 tsp ground black pepper
2 cans of chopped tomatoes in juice
1/4 cup vegan buffalo sauce (like Frank’s Red Hot)
1 tsp dried thyme
For the Creamy Cashew White Sauce:
1/2 cup soaked raw cashews
6 tablespoons soya flour (or plain flour or gf flour)
1 tsp mustard powder
1/2 tsp ground nutmeg
1/4 cup nutritional yeast
1 clove of garlic
1 tsp sea salt
1/2 tsp ground black pepper
2 cups unsweetened non dairy milk (I prefer soya or almond)
For the lasagne:
4 tomatoes
1 x 500g box dried lasagne sheets
Sea salt and cracked black pepper
This lasagne is deceptively simple. Although there may appear to be a large ingredient list and there are three fillings to make – they are all blitzed up in the blender and you don’t even need to wash it out between making the squash puree and tomato sauce as the remains of squash in the jug help to make a silky and creamy tomato sauce.
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