lasagne

Vegan lasagna recipe

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veggie-lasagna
Note: this image isn’t actually my cooking. I always eat my cooking before taking photos. That’s how delicious it is. Mmmmmmmm…

I was vegetarian for seven years before becoming a vegan about six months ago—and I’ve never felt better. But after seven years of perfecting an amazing vegetarian lasagna recipe, I pretty much have to start all over again as a vegan! And there’s a couple of ways to do it—this is just my personal favourite. And it’s loaded with veggie goodness! Warning: reading this will probably make you really, really hungry!

Ingredients:

Use whatever veggies you have in the fridge. But in case you want some guidance, this is what I normally use:

  • Zucchini
  • Onion
  • Carrot
  • Broccoli
  • Mushroom
  • Capsicum
  • Spinach
  • Sweet potato
  • Tomato
  • Vegan butter (I use Nuttlex).
  • Wraps (I use Mountain Bread so it’s not as heavy as pasta sheets—use whatever you like, though!)
  • Garlic
  • Soy milk—or some other kind of non-dairy milk
  • Flour
  • Tomato pasta sauce (or you can make your own—just blend tomatoes and herbs together. Delicious.)
  • Vegan cream cheese (I use Tofutti).
  • Optional: vegan mince.

Method:

  • Chop up/grate all your veggies; you choose what you do to what. For the sweet potato, you’ll want to chop them into the smallest pieces you possibly can. I cook these before the lasagna so it doesn’t take as long. Simply put the chopped sweet potato into a microwave-safe container for steaming, fill with a little hot/boiling water, and cook for about 10 minutes or until soft. Do this first, and then chop the rest of your veggies.
  • Use a medium-to-large sized pot (depending on how much you’re making!) and begin by sautéing the onions with some garlic, pepper, and whatever herbs you feel like adding (BASIL IS AMAZING, JUST SAYING). You can also add mushrooms and zucchini here if you wish.
  • Add your vegan mince (if you’re using it), and most of your other veggies (except for the sweet potato) into the pot. I like to leave some carrot and tomato slices for the creamy layers of the lasagne, but do whatever you like. Add the tomato pasta sauce and adjust to taste.
  • Pre-heat the oven to 220 degrees.
  • Make your creamy sauce: add butter, and slowly stir in the flour to make a nice consistency. Remember: this will thicken as time goes on. Add some garlic, Tofutti, and a little bit of soy milk if you don’t want to use butter. You could also use nutritional yeast flakes here. Alter to taste, and make sure to stir: this mixture burns easily. Take it off the heat when done.
  • The sweet potato should now be cooked. I like to mash it up with a fork, some vegan butter, Tofutti, garlic, salt and pepper at this point to make mashed sweet potato.
  • Spray a large oven-safe dish with canola oil (or something similar). Line the base with your first layer of Mountain Bread (or whatever you’re using. Note: I’ve never cooked with pasta sheets before, so if you’re using those, read the instructions).
  • Spoon tomato mix onto this first layer, enough to nicely cover the wrap.
  • Add another layer of wraps on top of the mince mixture. Then spread your sweet potato mix on this layer, before adding about half of the creamy sauce.
  • Repeat steps 8 and 9 until all mixture has been used. The final layer will be the creamy sauce. Feel free to add some vegan cheese or basil here—depending on what you’ve got, and what you like.
  • Place lasagna in the oven and cook until the top layer is crispy. Since we’re vegan (yay) we don’t have to worry about under-cooking meat, and since I’ve used wraps, you don’t have to worry about the pasta sheets being under cooked.

And there you have it, folks! Delicious vegan lasagne. If anyone has any tips, feel free to leave them in the comments!

Love, the poor and lazy uni student vegan.

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