Purple vegan lasagna

If I'd been more organised, I might have shared this post for Halloween. Purple lasagna would have been particularly fun then, but as it is, we're having it in mid-November. I'd like to think it is fun now too - difficult to photograph well, but fun.

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

Print recipe

Ingredients

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

Pinch salt

3 medium purple carrots, chopped

1 large bell pepper, chopped

1 brown onion, diced

2 cloves garlic, crushed

Method

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?

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