Ingredients:
10-12 large beets
1 litre tomato sauce (recipe below)
800g vegan Mozzarella cheese
½ cup grated vegan Parmesan cheese
For the Tomato Sauce:
3 tbsp. olive oil
1 small red onion, finely chopped
1kg whole plum tomatoes
20 leaves fresh basil, chopped
1 tsp. oregano
¼ tsp. black pepper
¼ cup vegetable broth
Instructions:
Prepare the Tomato Sauce:
In a 2 litre saucepan, heat the olive oil over medium heat.
Add onion and sauté until translucent.
Crush or chop tomatoes and add them (including juice) to the saucepan.
Add basil, oregano, pepper, and broth.
Cook for at least 1 hour, stirring occasionally.
Prepare the Beets:
Steam whole beets (with stems and roots) until tender, about 30 minutes,
Rinse with cold water, then slide off the skins.
Slice beets into 8mm thick slices.
Assemble the Lasagna:
Preheat the oven to 190°C
In a 22cm x 30cm baking pan, create layers in the following order:
sauce, beets, vegan Mozzarella, beets, sauce, and top with vegan Parmesan.
Repeat layers until all ingredients are used.
Bake:
Bake for 20-25 minutes until the cheese is bubbly and golden brown.
Enjoy your homemade vegan heartbeet lasagna!