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VEGAN LASAGNE

VEGAN. [print-me]

 

I used to think of lasagne as a heavy dish. Until I made this one recently.

It was so chock-full of fresh seasonal veges (they really filled up most of the dish) that it felt very balanced, almost light. Yet still so satisfying.

You could have it as a stand alone dish but we had it as the starring vegan dish for Sabbath dinner, so it was alongside a range of salads of carrot, beetroot, greens and baba ganoush.

Delicious!

 

 

SERVES

PREP TIME COOK TIME
6-8 15 mins

1.5 hours

Ingredients:

For the tomato sauce:

2 cups cooked lentils

1 medium onion, finely chopped

3 cloves garlic, crushed

4 large mushrooms, finely chopped

3 tablespoons tomato paste

Bunch of herbs eg oregano, marjoram, sage, rosemary, parsley, roughly chopped

2 bay leaves

1 medium chili

Pinch of powdered spices – cinnamon, pepper, nutmeg, turmeric, cumin

Water

Salt to taste

Olive oil

For the Bechemel sauce:

2 heaped tablespoons flour (I used wholegrain spelt)

2 cups vegan milk (oat, almond, soy, etc)

2 tablespoons olive oil

2 tablespoons nutritional yeast

½ teaspoon seasoning like zaatar/ sage, lemon

Salt to taste

For the layers:

1 red capsicum

1 zucchini

1 very small pumpkin or squash

1 eggplant

1 red onion

1 bunch silverbeet or spinach

4 sprigs fresh basil

Lasagne sheets

Garnish

Sprigs of rosemary

Paprika

Nutmeg

Directions:

For the Tomato Sauce:

  1. Fry the onion and garlic in olive oil with a pinch of salt until transparent.
  2. Add the mushrooms and precooked lentils and fry for a couple of minutes
  3. Add the tomato paste and stir in thoroughly
  4. Add herbs, spices and water as needed to make a thick sauce.
  5. Simmer for 5 minutes until the mushrooms soften and everything comes together.
  6. Add salt to taste.

 

For the bechemel sauce:

  1. Put the flour and nutritional yeast in a pot with a small amount of the milk. Stir until the flour is dissolved in the liquid taking care to work through all the lumps until you have a smooth liquid.
  2. Add the rest of the milk, the oil, herbs and salt.
  3. Heat over a medium high heat, stirring continuously with a wooden spoon. Continue until the sauce thickens.
  4. Remove from the heat, taste and add more salt or herbs as desired. It should taste really good and make you want to lick the pan.

 

For the layers:

  1. Oil the base of the lasagna dish.
  2. Lay one layer of lasagna sheets.
  3. Top with 2-3 types of vegetable eg zucchini and onion.
  4. Spread the lasagna sauce over the vegetables fairly evenly.
  5. Drizzle a quarter of the bechemel sauce on top.
  6. Repeat layers of lasagna sheets, 2-3 layers of vegetable eg capsicum, pumpkin and eggplant, tomato sauce and bechemel sauce.
  7. Top with greens eg silverbeet, basil, herbs. Of course add your special fresh greens from the garden!
  8. Top with remaining tomato sauce. Spread evenly the remaining bechemel sauce. Sprinkle with paprika and nutmeg and garnish with sprigs of rosemary.
  9. Bake in oven on 180 degrees for 45min – 1 hour
  10. Let sit for 1 hour before serving.

 

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