Vegan Lasagna

You will need gluten free or wholemeal lasagna sheets and 500gms firm tofu, as well as the following:

Saute until tender in a little water:

1 stick of celery sliced

3 zucchinis diced

3 medium onions sliced

4 carrots diced

2 large red capsicums diced

6 mushrooms sliced or 1 medium eggplant

Then add:

5 fresh tomatoes chopped, or pureed

2 tsp. sweet paprika

3 tbsp. tomato paste

2 tsp. Italian herbs

2 tbsp. fresh basil finely chopped

1 tsp. garlic powder

1 tsp. oregano

2 tsp. Celtic salt

1 tbsp olive oil optional

Stir thoroughly and cook a touch more. Place a small layer of this mixture in the bottom of a baking dish.

Then add a layer of gluten free lasagna sheets, followed by thinly sliced or scrambled tofu.

Continue layering until 12mm (½ inch) from brim of dish.

Place in blender:

1 cup sunflower seeds

½ red capsicum in large chunks

1 tsp. garlic powder

¾ cup lemon juice

1 tsp. onion powder

2 cups water

2 tsp. Celtic salt

¼ cup nutritional yeast flakes

2 tbsp 100% cornflour

Blend together until smooth and creamy.

Pour over lasagna spreading evenly.

Place in oven and bake for approximately 1 hour at 190°C

Serves approx. 8-10