Tomato & Basil Lasagne
(with Avocado Salsa)
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INGREDIENTS
| 50 |
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g butter, chopped
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| 1/3 |
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cup plain flour
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| 2 |
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cups (500ml) soy milk
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| 400 |
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g can chopped tomatoes, drained, juice reserved
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| 2 |
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tablespoons of basil pesto
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| 4 |
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fresh lasagne sheets
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| 1.5 |
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cups of grated vegan mozzarella cheese
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| 1 |
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cup grated vegan parmesan cheese
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[Garlic Herb Sauce]
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| 2 |
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avocados
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| 1 |
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tomato
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| 1 |
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small red onion
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| 1/4 |
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cup small basil leaves
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| 1 |
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tablespoon of olive oil |
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INSTRUCTIONS
| 1. |
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Preheat oven to 160 c. Grease a 23cm square baking dish.
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| 2. |
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Melt butter in a small saucepan on medium heat. Add flour and stir until mixute comes away from sides of pan. Gradually add combined milk and reserved tomato juice, stirring, for 5 minutes, until sauce thickens. Season to taste and simmer for 2 minutes.
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| 3. |
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Spread 1-2 teaspoons of pesto over each sheet of lasagne. Spoon a quarter of sauce over base of prepared dish. Top with a lasagne sheet. Add another quarter of sauce and top with half of the mozzarella, half of the drained tomatoes, 1/4 cup of parmesan and another lasagne sheet. Repeat layers once more, finishing with sauce and parmesan. Bake for 35-40 mins, until golden and cooked through.
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| 4. |
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Meanwhile, to make salsa: Dice avocado and tomato. Place in small bowl with onion, basil and oil. Toss gently to combine.
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| 5. |
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Serve lasagne in squares topped with salsa. |
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