Vegetable Bake (GF, DF, V)

Inspired by a vegetable bake mum bought when we went to a cafe, I decided to try my hand at making a vegan and gluten-free version.

Ingredients

• 1/4 of a small crown or butternut pumpkin
• 1/2 large golden kumara
• 1 courgette
• 1 large red onion
• 1 red pepper
• 1 carrot
• Olive oil
• Dried rosemary
• Salt & pepper
• Gluten-free no precooking necessary, lasagne sheets 
• Roast vegetable chutney
• 1 tbsp dairy-free spread
• Small handful of grated dairy-free mozzarella
• Plant-based milk
• 1 tbsp gluten free flour
• Dairy-free parmesan 

Method

1. Turn oven on to bake 180 degrees
2. Cut vegetables into thin slices. Place into lined roasting dish and sprinkle with a generous dash of olive oil.
3. Sprinkle rosemary, salt and pepper over and bake for 15-20 mins, as vegetables start to golden.
4. Whilst vegetables are cooking, line a sponge roll tin with baking paper.  Make cheesy sauce for topping.
5. In saucepan, melt dairy-free spread.  Add tablespoon and stir briskly until it's 'fluffy'.  Slowly add milk, whilst continuing to stir to avoid lumps and ensure a smooth consistency.  When thickened, add grated mozzarella. Stir again.
6. When vegetables are cooked, assemble your bake.
7. Start with a layer of vegetables (keep in like layers, e.g. pumpkin, kumara, courgette etc). 
8. Dribble with a spoonful of cheesy sauce.
9. Cover with a layer of lasagne sheets.
10. Spread a spoonful of chutney over the top of the pasta sheets.
11. Repeat layers, ending with a lasagne.  Cover with remaining cheesy sauce and sprinkle parmesan on top.
12. Bake at 180 degrees for approx 15-20 mins until lasagne is softened and topping is golden.
13. Serve either hot or cold, with a garnish of fresh salad.

Recipe by Alina @ LittleByLittle