This vegetable lasagne forgoes pasta and layers aubergine and courgette for a light, naturally gluten-free lunch. We think this is better than the traditional version!
Prep time: 20 minutes
Cooking time: 40 minutes
100g vegan aubergine bolognaise (or preferred sauce)
Few spinach leaves
100g of untoasted-unsalted cashews
1 tbsp Nutritional Yeast
1 clove of garlic
Salt and pepper to taste
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