Light Lunches
Chunky Dip Lasagna
Here is a simple and easy idea to try:
In a square overproof dish layer Lasanga sheets (available in dry form from any supermarket) with either our basil pesto or golden pumpkin cashew chunky dips. Add a layer of canned tomato (to which you can add a touch of oregano). Now add a layer of a bechamel sauce - we make ours with a teaspoon of cornflour in melted butter, then we add, stirring all the time a cup of milk or yoghurt and a dash of nutmeg. Then add a layer of parmesan cheese (once again) these come in a ready shaved form, perfect for layering.
Then start the layering again. Using our ready made chunky dips in this way cuts out lots of the labour.
At the end make sure you cover the dish generously with Parmesan.
Bake in a 1800 oven for 25 minutes or until parmesan is melted and turning golden brown.
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