2 packs lasagne sheets
4 large celery stalks, thick slices
1/4 pumpkin, diced
4 large spinach leaves, chopped
4 tomatoes, diced
1/2 eggplant (aubergine), salted and cubed
1 onion, diced
2 garlic cloves, crushed
4 tablespoon oregano
4 tablespoon basil
extra virgin olive oil
2 tablespoon corn flour
2 tablespoon vegan butter or margarine
1 cup of soy milk
250 gram soy cream cheese
Bring to boil a large saucepan of water. Add lasagna sheets, and cook until soft approx 10 minutes.
Rinse under hot water. Keep in cold water until required.
Sauté garlic and onion with oil in wok. Add tomatoes, oregano and basil.
Add celery, pumpkin, eggplant and spinach. Stir fry until cooked.
In a small saucepan or microwaveable container boil milk and soy margarine.
Add corn flour stirring constantly. Add soy cream cheese and mix thoroughly.
In a large, greased baking dish layer lasagne sheets at the bottom, then vegetable mix, then half of the cheese mix.
Continue with another layer of lasagne sheets, then vegetables. Finish off with the remaining cheese mix.
Cook in oven at 200°C degrees (392 F) for 15-20 minutes.
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