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Veggie lasagne with black beans

Delicious veggie lasagna to enjoy during any season
Course: Main Course
Cuisine: Italian
Servings: 4 people

Ingredients

  • 3 Cloves Garlic
  • 1/2 Cup olive oil extra virgin
  • 3 chopped fresh tomatoes or 2 cans chopped
  • 4 cups black bean drained (or 3 cans)
  • 2 tbsp Belicious portuguese spice
  • 2 tbsp Belicious piri-piri
  • 2 tbsp dry oregano
  • 1 bunch celery, cut in pieces
  • 1 chopped red capsicum
  • 3 small egg plants, chopped
  • 3 tbsp tomato concentrate
  • 1 box lasagna sheets
  • 2 cups Almond milk
  • 1 cup pizza sauce (half a bottle)
  • 1 Sprinkle nutricional yeast

Instructions

  • Fry garlic in half the oil until brown.
  • Add tomatoes, stir and let it simmer for 3 min
  • Add Oregano, Belicious Portuguese spice and Piri-piri, stir until aromas are released, then add about half cup water
  • Add all veggies except the black beans, stirring. Let it simmer on low heat for half an hour
  • Add black beans and salt to taste, let it simmer for another 5 min, putting more water if it starts to get stuck to the bottom.
  • Switch on the oven on fan forced to 200 degrees
  • In an oven proofed dish, add some of the Almond milk to wet the dish, then add one single layer of lasagne sheets
  • Add a layer of the veggie and bean mix, then another layer of lasagne. Add mor almond milk to the lasagne, then add another layer of veggies. Finish with a layer of lasagne sheets.
  • Baste the lasagne sheets top layer with the Pizza sauce, spreading with a spoon to form a thin layer. Top with the sprinkle of nutricional yeast, and put in the previously heated oven, decreasing the heat to 180 degrees for 40 min.