Vegan Beetroot and Feta Lasagne

Ingredients:

• 4 medium beetroots

• 1 X 200g pack of vegan feta (Sheese or BioLife) 

• 1 X 500g jar herbed pasta sauce 

• 1 pack of lasagne sheets 

• 1 batch of my vegan cheese sauce 

• Extra lemon thyme leaves (optional) 

• Extra water 

Method

1. Chop the beets into large cubes, put them in a large pot and boil them until a fork can be inserted easily. 

2. Drain them, and when cooled slightly pulse them in a food processor just enough to turn them into a very chunky crumb consistency. 

3. Layer the lasagne dish with lasagne sheets, then 1/4 of pasta sauce, 1/3rd of the pulsed beets, then 1/4 of the feta and repeat for 3 layers. 

4. On the very top of the lasagne spread the remaining 1/4 of the pasta sauce, and put 1/3 of a cup of water in the jar, shake it and use that liquid to pour down the sides and on top of the lasagne for extra moisture. 

5. Make up a batch of cheese sauce and pour that on top.

6. Finish with the remaining feta and some extra thyme leaves if you like and bake for 1 hour at 180, or until a skewer goes straight through.