Oumph! Lasagne

Oumph! Lasagne

Oumph! Lasagne


280 g Oumph! The Chunk
1 packet lasagna sheets
½ courgette

Tomato sauce:
280 g Oumph! The Chunk
2 garlic cloves
1 peeled yellow onion
1 peeled carrot
780 g crushed tomatoes
1 pot of fresh basil
1 pot of fresh oregano
1 vegan stock cube
2 tsp balsamic vinegar
Black pepper and salt to taste

Cheese sauce:
5 dl vegan cream
1 tbsp corn flour
1-2 dl grated and meltable plant-based cheese
1 ml white pepper
Salt to taste

1 dl pitted olives
2 tbsp caper
Cooking oil


Set the oven to 180° C. Mix

Set the oven to 180° C (gas mark 4). Mix the Oumph! in a mini blender along with the carrot and onions. Fry in cooking oil until golden. Add all ingredients to the tomato sauce. Let simmer for 30 minutes and then taste. In the meantime, boil the cream, salt, pepper, add a little corn flour. Add the cheese while stirring. Cut the courgette into thin slices. In an oven proof dish, layer lasange sheets with courgette, tomato sauce and cheese sauce. Finish with a layer of cheese sauce on top, and add some more grated cheese on top. Cook in the oven 180° C (gas mark 4)  for approx. 45-55 minutes.

Pour enough cooking oil into a deep saucepan to make it 3-5 cm deep. Heat up a moderate heat and carefully add the caper and olives (careful not to burn yourself!) Fry until the caper cracks. Place on kitchen towel to drain the fat. Season with salt.

Serve the lasagne with the fried capers and olives, and a side salad with green salas leaves with a little vegan pesto mixed in.

The Chunk instructions coming soon...