Vegan Lasagne

Always ugly but always delicious. Cant go past a classic lasagne dish and you know it’s good when all the meat eaters in your life not only try it, but love it! Takes no longer than making a normal lasagne and you’ll get a massive veggie hit at the same time - so why not give it a go! 

Ingredients  

Sauce inspired by @ehvegan

  • 2 cups potatoes peeled and chopped

  • 1/2 cups carrots peeled and chopped

  • 2/3 onion chopped

  • 1 clove garlic

  • 2 cups of water

  • 1 cup cashews soaked overnight

  • 1/3 cup vegan butter

  • 1 tsp salt

  • 1 tsp turmeric

  • 2 tsp Dijon Mustard

  • 2 tbsp lemon juice

  • 1/2 tsp pepper

  • 1/2 tsp paprika

Lentil Filling

  • 2 lentil cans

  • 750 grams passata

  • 1/2 Zucchini diced finely

  • 1/2 Eggplant diced finely

  • Fresh Basil chopped

  • 250 grams mushrooms diced finely

  • 1 cup water

  • Vegetable stock cube

  • 2 tbsp mixed herbs

  • Salt and pepper to taste

 

  • Gluten free lasagne sheets

 Method 

  1. Preheat oven to 180C

Sauce

  1. Bring to the boil all the vegetables and water.

  2. Once vegetables are cooked, add all the sauce ingredients in a blender, including the water from the pot.

  3. Blend until smooth and creamy.

Filling

  1. Place all filing ingredients in a large pan and let simmer until veggies are tender and cooked.

Construct  

  1. Place a small amount of filling in the bottom of a lasagne dish.

  2. Layer with pasta, filling, sauce. Repeat this step 3 times.

  3. Be sure to finish with a large amount of sauce on the top.

  4. Bake for 45 minutes.

 

Serves 8 as a main. Serve with a side salad. 

FullSizeRender.jpg