Why Vegan Lasagna?
Read on for a delicious vegan lasagna recipe. It is cold, in fact, there are times that I feel as though my bones are about to freeze and snap. With the rain slapping against the window panes and the garden turning into a dam and drowning the trees, one needs a double helping of comfort food. When I think of comfort food, I think of stew, bean curry or lasagna.
Lasagna for July it is! Credit goes to Melissa from Cilantro and Citronella where there are many other lovely vegan recipes. This recipe has been slightly adapted.
6 tablespoons olive oil, divided
1 large onion, diced
4 cloves of garlic, minced
600 grams button mushrooms, chopped
2 carrots, diced
1 zucchini, diced
400 grams spinach
2 teaspoons salt, divided
Pepper, to taste
2 cups (480 ml) unsweetened plant milk (I used soy)
1 cup (240 ml) vegetable stock
½ cup (75 grams) flour
2 tablespoons nutritional yeast
3 cups (700 ml / about a jar and a half) marinara sauce
Lasagna (egg free) sheets
Heat a large pan over medium-high heat and add 2 tablespoons of the oil, the onion and garlic and fry until soft.
Add the mushrooms and fry until browned (work in batches if they don’t all fit in your pan at once).
Add the carrot and zucchini and fry a couple more minutes until soft.
Finally add the spinach and 1 ½ teaspoons of salt and pepper to taste.
Preheat the oven to 200° C.
Combine the plant milk and stock in a bowl.
Add the remaining 4 tablespoons of oil to a pan over medium heat and sift in the flour.
Cook for 5 – 10 minutes, stirring from time to time, until the flour begins to brown and gives off a nutty smell.
Add one ladle of the plant milk-stock mixture and whisk really well until evaporated.
Continue adding the liquid one ladle at a time and always stirring until you get a creamy sauce.
If you’re unlucky and get some lumps, pass the sauce through a fine mesh strainer.
Finally, stir in the nutritional yeast and remaining ½ teaspoon of salt.
In a 28 x 18 x 5 cm (11 x 7 x 2 inch) baking pan, place a layer of marinara sauce, followed by a layer of the béchamel, followed by a layer of lasagna noodles (I put the pasta sheets in uncooked) . Then another layer of marinara, half of your veggie filling, the béchamel and more noodles.
Continue with more layers.
Finish the top with a layer of marinara and a layer of béchamel.
Mix them together a bit so that the colour looks more like cheese.
Cover with tin foil and bake for 30 minutes.
Then uncover and bake for a further 10 minutes, or until the top begins to brown in places and looks like cheese.
Remove from the oven and allow to cool for at least 10 minutes before cutting and serving.