As with my previous purple meals, the colour in this dish comes from purple carrots. It amazes me how much colour they are capable of providing. They usually cost a little more than regular carrots, but I get such pleasure from them that I think they're worthwhile every now and again.
Other than carrots, this dish drew inspiration from the lasagna with hummous I made earlier in the year. I used tahini here instead of hummous, but either would work well. Whilst purple carrots don't taste very different to regular ones, their dark colour conjures up a depth of flavour that tahini complements nicely.
As for the colour, I know you could make this with regular carrots, but trust me - you won't regret seeking out purple ones. Even if you don't have children, you are liable to turn child-like at the table.
|What was I saying about child-like?|
Purple vegan lasagna
A fun and delicious meal
Serves 2 to 3
Author: Bite-sized thoughts
150g lasagna sheets
1 tin (425g) crushed tomatoes
1 tsp dried basil
1 tsp dried oregano
1/4 to 1/3 cup tahini
1 tbsp nutritional yeast
3 medium purple carrots, chopped
1 large bell pepper, chopped
1 brown onion, diced
2 cloves garlic, crushed
Preheat your oven to 175'C (350'F).
Combine the tomatoes, basil, oregano, tahini, nutritional yeast and salt in a bowl. Stir to combine.
Take a medium casserole dish and line the bottom with approximately one-third of your lasagna sheets (break them to fit if needed). Spoon over approximately one-third of the tomato-tahini mixture then layer over half of the carrots, pepper, and onion.
Lay a further one-third of the lasagna sheets over the vegetables, followed by a further one-third of the tomato-tahini sauce. Add the remaining carrots, pepper and onion.
Place the final one-third of lasagna sheets over the vegetables and top with the remaining sauce.
Bake for approximately 40 minutes.
Have you enjoyed any colourful foods lately?