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Plant-based food is one of the most important trends of the past decade. With so many tasty vegetables coming into season and so many pulses which are easy to store away the switch vegan has never been easier.

Vegan Lasagne

serves 4

Ingredients for white sauce
1 cup sunflower seeds, soaked 4 hours.
1/4 cup nutritional yeast.
3 Tbsp water.
1 tsp salt.
Juice of lime.
2 zucchini’s sliced thin 3mm with a mandolin.

Red sauce
4 tomato 
1/2 cup red lentils
1 tsp gram masala powder
2 Tbsp oregano 

1 cup spinach
2 Tbsp capers
Pinch of salt

Wash the lentil and soak for 5 minutes.
Mix the white sauce ingredients together. Add to the lasagna dish. Layer the zucchini onto the sauce. Blend the red sauce ingredients together and spread over the zucchini layer add some capers and red pepper and then add in the next layer of zucchini. Add a few spoons of the white sauce this time without spreading. Fry up the spinach and arrange over the top. Cook for 30 mins at 170 degrees.

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