SUMMER VEGATABLE LASAGNA

Tonight dinner Summer Vegetable lasagna

2 Carrot's finely chopped

2 Courgettes finely chopped

Small bowl of frozen peas

carton of cannellini beans

herbs to taste

1 & 1/2 pints of tomato sauce

[ fresh or a jar whatever ours was approx 1/4 pint of passata  + 2 cans of chopped tomatoes with juice drained off ]

1 tablespoon of fresh pesto 

[ be careful with pesto a lot is not vegetarian because it contains Parmesan cheese check label I have added pesto recipe at the bottom its worth making taste is amazing ]

1 & 1/2 tubs of vegan cream cheese [ or creamed dairy cheese ]

1/4 pint of soya milk [ or dairy milk ]

6 sheets of lasagna

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Cook carrots in cold water , when softened sightly add courgettes, peas and cannellini beans cook for a few minutes

When cooked drain [ I saved the vegetable water to add to soup for tomorrow] and add tomato sauce and pesto and mix well together

While vegetables are cooking cream together cheese and milk with a whisk electric is better

Layer up the lasagna staring with a base of veg then sauce then pasta add another layer of veg pasta and top with sauce.

Bake medium oven for approx 40 minutes if sauce is drying out cover with foil        
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FRESH PESTO

1 plant of basil or a couple of bags

good glug of olive oil 

4 cloves of garlic

2/3 tablespoons of pine nuts 

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rip leaves of stalks 

place in bowl of food processor with pine nuts ,garlic and olive oil

pulse for a few minutes stopping to scrape down sides continue until desired consistency you made need to add more oil it's personal taste how thick you like it 

you can add cheese

[ you can buy a dried vegan Parmesan style cheese in a tub ]