Vegan Lasagne



2-3 Salmon fillets
1 tbsp of Thai red curry paste
1 tin coconut milk
1 Egg
2 cup oats



  1.  For the filling:
    Fry onion in 1 tsp coconut oil with garlic, oregano & basil. Add mushrooms, celery, red pepper, courgette & aubergine chunks.
    Fry until browned, add tomato purée & chopped tomatoes.
  2. For the white sauce, Add dairy free butter to a pan, once melted add the spelt flour and keep stirring until it forms a paste.
    Gradually add cashew milk until a source forms. Add a pinch of sea salt & black pepper to season.
  3. Add 1/2 the vegetable mix to a dish, layer with lasagne sheets and pour over 1/2 the white sauce. Top with the rest of the veg mix, another layer of pasta & top with white sauce, making sure all of the pasta is covered.
  4. Sprinkle with 1 tbsp nutritional yeast and 35g vegan cheese (optional)
  5. Bake in the oven for 35 minutes on 180 degrees Celsius.


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