Lasagna is such a favourite meal in our family. When growing up lasagna was my absolute favourite dish. I have such fond memories of mum cooking up a large tray and the smell wafting through the house was just divine. As I moved to a vegetarian diet in my adult years I wanted to recreate that same smell and nostalgic feeling from when I was a kid. I experimented with a simple lasagana – just pasta sheets and tomato sauce and cheese without the meat. And it was delicious but something was missing. I began experimenting with adding a few different vegetables. I finally created this recipe – the perfect blend of vegetables to provide the texture I was after and packed with flavour. And the best part is the home-made vegan cheese that doubles up as a cheese and bechamel sauce.
This recipe will make a large lasagne tray with 12 medium size portions.
LASAGNA AND TOMATO SUGO
- 24 medium size dry lasagne sheets (I use Macro organics)
- 1 large eggplant
- 2 large zucchinis
- 400 grams mushrooms
- 1 clove garlic
- Bunch fresh basil
- 2 bottles tomato passata
- 2 onions
- 2 teaspoons salt
- 2 tablespoons olive oil
- 1 potato (230 grams)
- 1 sweet potato (200 grams)
- 1 onion
- 3 tablespoons nutritional yeast
- ½ cup raw cashews
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ¼ cup water
TOMATO SUGO (SAUCE)
- Cut onion into large chunky pieces and sauté in olive oil until starts to brown.
- Once brown add passata, salt and basil.
- Let cook on medium heat for 30 minutes.
- Once cooked blend in a food processor to create a smooth sauce.
- Boil the potatoes and onion until soft.
- Strain vegetables leaving a cup of the water aside.
- In a food processor blend all ingredients until you create a smooth consistency. Add ¼ of the boiled water to help blend and if too thick add more water. Set aside.
- Slice eggplant into 2cm slices – place on baking tray lined with paper and drizzle with olive oil and salt and bake at 180 degrees for 25 minutes.
- Cut off ends of the zucchini and with a wide grater create long thin slices. Place zucchini on a chopping board, sprinkle with salt and let sit for
10 minutes to sweat. Dab excess water with a paper towel.
- Slice mushrooms and then sauté in a fry pan with a dash of oil and a clove of garlic, and a light sprinkle of salt. Cook until mushrooms
soften and all water has evaporated.
- Once all the vegetables are cooked, set aside.
BUILDING YOUR LASAGNA
- Place a layer of tomato sauce on the bottom of your tray – enough to cover the entire tray. Place your first layer of lasagne sheets on top of the sauce, covering the base of the tray.
- Top the lasagne sheets with the eggplant. Top eggplant with tomato sauce, home-made vegan cheese and a scatter of vegan parmesan.
- Place your next layer of lasagne sheets over the eggplant. Top with the sliced raw zucchini, tomato sauce, home-made vegan cheese, and vegan parmesan.
- Place the next layer of lasagne sheets on top of the zucchini. Top with mushrooms, tomato sauce, home-made vegan cheese and parmesan.
- Place the final layer of lasagne sheets on top of the mushrooms. Top with sugo so that the entire sheets are covered, top with home-made vegan cheese, and a generous scattering of parmesan
- Bake in oven at 180 degrees for about 30 minutes or until the top of the lasagna is golden brown.
CLICK HERE FOR RECIPE FOR VEGAN PARMENSAN