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Vegetarian Lasagna

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.  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. 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.  

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Serves: 8

Ingredients

Lasagna and Tomato Sugo

24 medium size dry lasagne sheets (I use Macro organics)

1 large eggplant

2 large zucchinis

140 grams mushrooms

1 clove garlic

Bunch fresh basil

2 bottles tomato passata

1 onion

1 teaspoons salt

2 teaspoons olive oil

Vegan Cheese

1 potato (230 grams)

1 sweet potato (200 grams)

1 onion

3 tablespoons nutritional yeast

1/2 cup raw cashews

1 teaspoon salt

1 teaspoon garlic powder

1/4 cup water

Method

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

Vegan Cheese

  • 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.

Vegetables

  • 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 to 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 Lasagne

  • 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

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