This is @belean_eatgreen_course_uk vegetable lasagne. It’s both dairy free and gluten free. It’s a really easy and delicious way to introduce a plant based meal into your week. Although we are not fully plant based, we follow a heavily plant based diet. Eating the rainbow, and trying to consume as much variety of plant based food as we can, helps to keep our body in balance, and supports our digestive system to work optimally. This in turn supports our immune system, which we all need more than ever right now, as well as all the other systems of our body. I made our sauce in the pressure cooker, so I added a 500g passata to Karen’s ingredients,- so it didn’t stick to the pot. This gave me a bit more liquid at the end, but I drained some off before making the lasagne and used it as a delicious tomato and basil soup. I also used frozen pre chopped vegetables (@sainsburys frozen butternut and sweet potato and mushrooms, @tescofood frozen red onion, the rest I had frozen and pre chopped myself). I literally bunged all the ingredients in my @instantpotuk. While they were in, I made the ‘cheese’ sauce ahead of time too, and then assembled the lasagne later. I used the @violife_foods grated cheddar style for the sauce. Thank you @belean_eatgreen_course_uk for a delicious dinner.
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