Spelt lasagna sheets
1 jar plain tomatoes (no ready sauce)
1 jar of garden peas
2 cloves garlic
2 spoons coconut oil
1/4 cup almond milk
3 spoons nutritional yeast
Cut and boil the butternut until soft.
Pan-fry garlic cloves and add tomatoes, salt and garden peas; let me sauce cook.
Drain the butternut squash and add to blender with almond milk, coconut oil and nutritional yeast – blend till smooth like cream
Once the tomato sauce is ready, being creating your lasagna by adding some sauce at the bottom of a glass oven tray (given the shape of the lasagna sheets, use square or rectangular dishes) and top up with one layer of pasta, tomato sauce and butternut cream, until you reach the top of the dish.
Cook in the oven for 30 minutes at medium heat. it is ready when the pasta is soft.
You can add cashew cheese on top to give it an extra kick
V / GF