Vegetable lasagna with basil pesto

Ingredients

• 1–2 onions
• 4 garlic cloves
• 1⁄2 red chili, deseeded
• 1 red pepper
• 50–100ml water
• 3 tsp oregano
• 3 tsp marjoram
• 2 tsp paprika
• 2 bay leaves
• sea salt, to taste
• 1 sweet potato or 1 butternut squash or a little bit of both, washed, peeled and cut into bite-size pieces
• 2 courgettes
• 2-3 carrots
• 450g ripe (very red) tomatoes or passata (pureed tomatoes)
• 4 tbsp organic tomato purée
• FOR THE SAUCE:
• 300g mozzarella or any organic full-fat cheese you like
• 400ml coconut milk and around 100ml sour cream
• 350g wholewheat (spelt/kamut) lasagna sheets

Method

1. Peel and chop the onions and garlic.
2. Deseed and chop the chilli and pepper.
3. Using a fairly big pan, heat them in the water with the herbs and salt for a few minutes over a low heat while you prepare the rest of the ingredients.
4. Peel and chop with sweet potato or squash.
5. Cut the courgettes into bite-size pieces.
6. Peel the carrots, if necessary, and cut into bite-size pieces.
7. Chop the tomatoes.
8. Add to the pan one by one and let this boil over a low heat for about 20–30 minutes, keeping the lid on.
9. Heat your oven to 180°C/360°F/Gas 4.
10. To make the sauce, shred the mozzarella and mix with the coconut milk.
11. In a fairly big oven dish, layer the casserole first, then the lasagne sheets (I use from whole spelt) and then the white sauce (coconut milk and mozzarella mixture) and repeat until nothing is left.
12. Bake in the oven for around 25 minutes.
13. It is a must to serve homemade basil pesto with this lasagna!