Vegetable lasagne

Ingredients

Vegetable tomato sauce

2 red onions

3 garlic cloves

2 squash

3 carrots

300g cauliflower rice

1 tbsp dried oregano

1 tbsp paprika

2 tbsp chopped tomatoes

½ tsp salt

½ tsp pepper

200g red lentils

Rapeseed oil

150ml vegetable stock

Mornay Sauce

85g butter

100g wheat flour 

6½ dl milk

1½ tsp grated nutmeg

Season with salt and pepper to taste

Other

250g fresh lasagne sheets

140g Audu Topping with Mozzarella  (save a little bit for topping)

Topping

Audu Topping with Mozzarella

Fresh basil

Method

1. Place all vegetables and spices in a food processor and blend well. Add the blended vegetables to a pan with a little oil and fry until the liquid evaporates.
2. Add the chopped tomatoes, lentils and vegetable stock. Let the sauce simmer for 15 minutes while you start your mornay sauce.
3. Melt the butter for the mornay sauce,  add the flour and whisk well so that all lumps are removed. Add the milk gradually. Finally, add the nutmeg and season with salt and pepper.
4. Preheat your oven to 200 degrees fan forced. Grease a baking dish with butter.
5. Start assembling your lasagne. Begin with mornay at the bottom, Audu Topping with Mozzarella followed by vegetable sauce and finally lasagne sheets. Make another layer in the same order and finish with mornay sauce on top and plenty of Audu Topping with Mozzarella – save a little bit for when it’s baked.
6. Bake your lasagne in the oven for about 35 minutes. Then take it out of the oven and sprinkle it with the remaining Audu Topping. Allow your lasagne to set for 10-15 minutes before cutting it out. Garnish with fresh basil.