4 cans chopped tomatoes (organic)
400 g carrots
325 g soya mince (can be replaced by a mix of chopped courgette and spring onion)
1 onion, medium
1 red onion, medium
6 garlic cloves
1/2 red chilli
2 tbsp Italian seasoning
1 tbsp oregano
salt and black pepper
olive oil for frying
gluten-free lasagna sheets (green lentil pasta)
Chop the carrots finely. Peel and finely chop onion, red onion, chilli and garlic. If you’re not using soya mince chop the courgette and spring onion as well.
Add onion, red onion, chilli and garlic to a heated skillet and fry for a bit, or until it starts taking on colour. Next add the spices and blend well, before adding carrots and soya mince (or courgette and spring onion) to the skillet. Fry a bit more and then add the tomatoes. Let it simmer on low heat for about 45 minutes. Season to taste.
800 ml almond milk
250 g Violife mozzarella cheese
1 tbsp tapioca starch
splash of water
1 tbsp Italian seasoning
1 tsp oregano
1/2 tsp timian
salt and black pepper
Pour the almond milk into a sauce pan and slowly bring to boil.
Put the tapioca starch in a small bowl and add a splash of water. Mix well. Add the tapioca to the almond milk and boil until it thickens a bit. Next in is the cheese and stir until the sauce has no lumps. Be careful not to let it boil after adding the cheese. Season.
Layer the lasagna like this; In a baking dish add a layer of vegan bolognese, cover with lasagne sheets and then pour the cheese sauce. Repeat three times. Cheese sauce should be on top. Sprinkle grated Violife cheese over and decorate with cherry tomatoes. They bake nicely with the lasagna, but doing this is optional.
Bake the lasagna for 30 minutes on 200 degrees and then put it under the broiler for 5 minutes. Let it rest for 15 minutes before serving.
Serve with salad and green pesto.
The recipe is sponsored by Kryddhusid.
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