Kumara & Vegetable Lasagne (Vegan)
A recipe from New Zealand.
🇳🇿 New ZealandlasagnekumaravegetableveganhighCarbbakedcomfortFoodfamilyStyledairyFreenutFreesoyFreeeggFreemealPrep
Nutrition (per serving)
480Calories
16 gProtein
78 gCarbs
14 gFat
12 gSugar
800 mgSalt
Ingredients
- 1.5 kg Kumara (thinly sliced lengthwise)
- 4 large Zucchini (thinly sliced)
- 400 g Mushrooms (sliced)
- 800 ml Tomato passata
- 1 each Onion & garlic (chopped)
- small bunch each Fresh basil & oregano
- 4 tbsp Olive oil
- 1/2 cup Nutritional yeast (optional)
Method
- Preheat oven 180°C. Sauté onion, garlic and mushrooms in oil until soft. Add passata, herbs and simmer 10 min for sauce.
- Layer kumara slices, zucchini, sauce and nutritional yeast in deep baking dish (repeat 3–4 layers).
- Cover with foil, bake 45 min. Uncover, bake another 15–20 min until kumara tender and top golden.
- Rest 10 min before slicing. Serve with green salad – rich, layered vegan NZ kumara lasagne.
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