Extremely comforting layers of roasted greens, creamy dairy-free sauce, meat-free bolognese in between sheets of lasagna. Nice for making upfront.
Making lasagna at all times feels prefer it’s going to be too time-consuming and fiddly however though it has a number of cooking parts – this recipe is sweet and straightforward.
And in any case, as soon as it’s made it’s so value any of the hassle!
This recipe makes use of easy-to-find components you may supply from most supermarkets and tastes each bit as comforting and flavourful because the dairy-laden type.
Vegan Vegetable Lasagna
Yield:
6
Prep Time:
10 minutes
Cook dinner Time:
35 minutes
Whole Time:
45 minutes
This comforting recipe is nice for making upfront and consuming over the course of some days. It’s simply customizable – use no matter veggies you want! It really works nicely with ready frozen vegetable mixes and may also be made gluten-free (see notes).
Components
VEGETABLE FILLING
- 1 tbsp olive oil
- 1 white onion, diced
- 4 garlic cloves, minced
- 1 medium carrot, diced into ½ cm items
- 1 aubergine (eggplant), diced into 1 cm items
- 100 g / 3.5 oz button mushrooms, thinly sliced
- 2 purple bell peppers, lower into medium strips
- 2 tbsp tomato puree
- 1 tbsp balsamic vinegar
- 2 tbsp combined herbs
- 1 x 400 g / 14 oz tin of chopped tomatoes
- 240 ml / 1 cup low-salt vegetable inventory
- 1 tbsp cornflour, combined with 2 tbsp chilly water
FOR THE SAUCE
- 1 tbsp dairy-free butter
- 2 tbsp flour
- 360 ml / 1 ½ cups unsweetened dairy-free milk
- ⅛ tsp floor nutmeg
- A pinch of salt and pepper, to style
FOR THE LASAGNA
- 12 ready-to-cook lasagna sheets
- 100 g / 3.5 oz vegan cheese, grated
Directions
MAKE THE SAUCES
- Warmth olive oil in a pan. Add the onion, garlic and diced greens and prepare dinner for about 5-8 minutes, to melt.
- Add the tomato puree, vinegar, herbs, chopped tomatoes and vegetable inventory. Deliver to a boil then scale back to a simmer. Add the cornflour combination and prepare dinner on a low warmth for about 10 minutes till lowered and thickened.
- In the meantime, in a separate saucepan, soften the dairy-free butter on medium warmth. Add the flour and stir till mixed. Slowly add within the milk, a tablespoon at a time and whisk, till you’ve gotten a easy thick white sauce. Stir within the nutmeg and season with salt and pepper
MAKE THE LASAGNA
- Preheat oven to 200C / 180C Fan / 350F. Add a small quantity of vegetable sauce to the underside of a 9 x 13 inch baking dish. Add a layer of lasagna sheets and easy 2 tbsp white sauce on prime.
- High with extra vegetable sauce. Repeat till the final layer of lasagna sheets. High with the rest of the vegetable sauce. Then easy the remainder of the white sauce on prime.
- Scatter some grated vegan cheese excessive and bake for 20 minutes, till golden and effervescent. Serve and revel in. May be saved wrapped and refrigerated for as much as 3 days.
Notes
To make gluten-free, merely use gluten-free lasagna sheets.
