Vegan Open Lasagna, Asparagus, Wild Mushrooms & Tomato

Tue, 27 May 2025

Ingrediants

6 Fresh Lasagna Sheets cut in half

1/2 Aubergine diced and salted

4 Heritage Tomatoes in large dice

1 Bunch Asparagus sliced

100g Mixed Wild Mushrooms Picked

5g Garlic Puree

20g Vegan Feta diced

10g Vegan parmesan

100ml Tomato juice

50g Hummus

Mixed Salad to Garnish

Instructions

1. In a hot Pan Fry the Aubergine, Then add the Mushrooms, Asparagus & Tomatoes. When cooked Add the Garlic puree.

2. The Pan should be nice and Hot. Add the Tomato Juice and it should sizzle. Set the pan side and keep Warm.

3. During this process have a pot of salted Water Boiling, Add the Lasagna sheets one by one taking care as to not let them stick together, Cook for 3 minutes, Remove from the pot and toss in a bowl with some olive oil.

4. Stir the Feta into the Vegetable mix.

5. Working fast Layer the Lasagna sheets and the Veg mix in the middle of your plates.

6. Add some mixed salad dressed with Hummus and Grate some of the Vegan Parmesan on each one.