Instructions to make lasagne:
Preheat your oven to 200 degrees
Dice up the onion, garlic capsicum, zucchini, radishes, mushrooms and carrots.
Chuck the onion and garlic in a pan with some olive oil and sauté for 5 minutes. Then chuck the rest of the chopped up veggies into the pan and let sauté for 10 minutes. Don’t forget to shake and stir those veggies.
Whilst your veggie mix is cooking make the sauce - see below for how to.
Add in the chopped tomatoes, soy sauce, herbs and stir all together. Salt and pepper to taste and allow to simmer for a further 10 minutes.
Start to layer up the lasagne. The order I like to go is lasagne sheets, veggie mince, sauce, feta cheese and repeat for another layer. Third Layer I just fo lasagne sheets, sauce, cheese and top with bread crumbs.
Turn down your oven to 180 degrees and wap in the lasagne for 25 minutes or until the top is crispy and bubbly.
Boom take that sauce lasagne out of the oven and serve with a side salad or some roasted veggies whatever yah want. If you’re after a wine pairing I’d go for a pinot noir.
Instructions for the sauce:
Roughly chop up the cauliflower and boil in a pan until you can stab a fork through the cauliflower. Roughly about 15 minutes.
Add the Cauliflower to a nutribullet or food processor and blitz until smooth. Add in the 1 cup of non-dairy milk and blitz again.
Pour the liquid back into the pan and add in the herbs, spices salt and pepper. Bring to a boil and then allow to simmer for 5 minutes.
Wallah, use for the lasagne.