Roast Vegetable and Chickpea Lasagne

Servings 8 people

Prep Time 40

Cook Time 1

Activate and Cook Chickpeas 1

Total Time 1 1 40

Activate and cook the chickpeas. Do this at least a day or more ahead. Use canned chickpeas if you like but try to do from scratch. See full details in our cooking basics and tips.
Soak you chickpeas at least 8 hours or overnight. Drain and rinse. Leave in the colander covered with a damp teatowel for another 8-12 hours. Your chickpease are now activated.
Add the activated chickpeas to a pot and cover well with water. Bring to the boil, reduce to a simmer and cook until tender, about 45 mins to 1 hour. If you do not activate first, cook for about 1 1/2 hours.

Add oil to a medium-hot saucepan. Add diced onions and cook for 5 minutes or untill translucent. Do not brown for this sauce. Add the garlic and cook a further few minutes.
Add the canned tomatos to the pot with the water, Italian herbs, tamari and rapadura sugar with the salt and pepper. Bring the sause to the boil then reduce to a slow simmer and cook slowly for at ease half an hour to reduce to a thick rich sause. Add additional salt and pepper to season if you feel more is needed. Set aside and allow to cool.

Slice the eggplants, sweet potato and zucchini length ways about 7mm thick to great vegetables steaks and put into a large baking dish. Pour the oil over the vegetables and rub through with your hands.
Preheat a grill or you BBQ to a medium-hot heat. Place the oiled vegetable in a single layer on the grill. Cook for 5 to 10 minutes each side until well cooked, soft and with a lttle charing. Set aside to cool.

Add cracked pepper, salt and garlic granuals to a saucepan. Add the oil to the pan add heat at a medium-high heat until the garlic granules start to float to the top of the oil. Add the flour and nutritional yeast and stir through then allow to fry off for a few minutes. This adds more flavour.
Add the milk in one go. Reduce the heat to medium and continue to gently stir. The rue will start to thicken as it heats and cooks. Cook until you reach the desired thickness. If the rue get too thick add a little extra milk a bit at a time to reach the desired thickness. Set aside until needed.

Set up a food processor. Add the cauliflower, cashews and nutritional yeast with a pinch of salt and process in short bursts to create a gravely texture. Make sure it does not become a paste. The texture will give you the cruchy top.

Put a thin layer, about 1/4 of the tomato sauce on the base of the pan and then add a layer of the grilled vegetables, about 1/3 of the vegetables.
Add 1/3 of the Creamy Rue and spread over the vegetables followed by another layer of the grilled vegetables
Spread another layer of 1/2 ther remaining tomato sauce over the vegetables. Sprinkle half the nut cheese mix over the tomato sauce layer. Toss 1/2 of the chickpeas.
Lay a generous layer of Chard of silverbeet leaves and top with the rest of the tomato sauce. Spread the leaks and remaining chickpeas and cover with half the remaining creamy white sauce.
Spread out the remaining grilled vegetables then to with the remaining white sauce and top off with the remaining Nut Cheese topping.
Pre-heat the oven to 180°C. Put the finished lasagne into the oven and bake for 30-45 minutes or into the top is a strong golden brown. Remove and rest when cooked. It is best to allow to cook for 15 minutes for easier cutting. Cut into 8 portions and serve.

Calories: 408kcal

Course: Main Meals