August 16

0 comments

Plant-Based Lasagne

When my friend Kasia shared with me her recipe for vegan lasagna I couldn't believe that it can be so simple!

I was truly surprised learning how by using basic and easily available ingredients you can create a delicious and nutritious replacement for traditional lasagna dish without spending hours in the kitchen.

The best thing is that this recipe can be easily adjusted depending on your preferences. All the suggestions are listed below, so feel free to experiment!

INGREDIENTS

6-8 servings

  • lasagne sheets or sliced vegetables (e.g. celeriac, zucchini, butternut squash)
  • fresh basil

Red sauce

  • 1 big (or 2 small) onions, chopped
  • 3 cloves of garlic, minced
  • 250g mushrooms
  • 3 cups of cooked brown or green lentils (or 2 cans)
  • 1000 g tomato passata
  • 2 Tbsp soy sauce (add when frying mushrooms)
  • 1 tsp cumin
  • 1/2 tsp turmeric + 1/4 tsp black pepper
  • generous pinch of chilli pepper
  • 1 tsp smoked paprika
  • 1 Tbsp of apple cider vinegar
  • 1 Tbsp preferred sweetener (e.g. brown sugar, agave or maple syrup)

White sauce

  • 400g firm tofu, well drained
  • 1 1/2 cup soy milk
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • garlic, 1 clove
  • 1 Tbsp apple cider vinegar

Parmesan - alternative

  • 1/2 cup sesame seeds
  • 1/2 cup hemp seeds
  • 1/2 cup nutritional yeast flakes
  • 1 Tbsp soy sauce

Optional

  • 400 g chopped frozen spinach
  • garlic, 2 cloves
  • salt
  • black pepper

INSTRUCTIONS

Press the excess water out of tofu. Use tofu press or two chopping boards to drain tofu for about 15 minutes.

During this time prepare...

Red sauce

  1. Saute chopped onion, minced garlic and sliced mushrooms with a little oil or water until soft.
  2. Add soy sauce together with spices and continue frying until the mushrooms are cooked. Add water if needed,  so they don’t stick to the pan.
  3. Stir in tomato sauce, apple cider vinegar and lentils.
  4. Cook on a low heat for 15-20 min.

While the red sauce simmers prepare...

White sauce

  1. Place all ingredients in a blender and process until smooth.

Optional spinach layer

  1. Add garlic and saute on a pan with water or a bit of oil for a couple of minutes. 
  2. Add frozen spinach and cook until all defrosted and most of the water evaporated.
  3. Add salt and pepper to taste.

Parmesan alternative

  1. Put all the dry ingredients into a food processor. Blend until nutritional yeast and seeds are broken up into smaller piece.
  2. Add soy sauce and pulse a few times until the mixture becomes crumbly.
  3. Store it in an air-tight container in the fridge for up to a month and use for a variety of dishes like the lasagne or spaghetti.

Assemble the lasagne

  1. Spread in your lasagne dish a layer of the red sauce.
  2. Then place pasta sheets or sliced vegetables.
  3. Pure the white sauce.
  4. Optional: add spinach (the amount will last for 1-2 layers only).
  5. Repeat alternating the red sauce, pasta sheets, white sauce until you fill up your dish. Finish with the white sauce as your last, top layer.
  6. Sprinkle with our Parmesan alternative or your favourite vegan cheese shreds.
  7. Bake for about 30-45 minutes at 200ºC (400ºF), or until nicely brown and crisp on top. Baking time will depend if you are using pasta sheets or vegetables and how thin you slice them. Adjust cooking time to your needs. 
  8. Serve sprinkled with fresh basil and a green salad on a side.

Notes

  • Use soya mince or TVP instead of lentils to amp up protein content of this dish or mix both ingredients together to create a red sauce.
  • Replace lasagne sheets with sliced vegetables. Note that baking time will be different e.g. zucchini will cook faster than celeriac.
  • Use different greens such as kale or turnip greens instead of spinach.

Enjoy this recipe and if you know someone else who would like it too, please share it with them.

If you make the above plant-based lasagne, take a photo and tag me! 🙂

Featured Image Narrow Content

Hi! My name is Anna. My love for nutrition led me to become a Nutrition Therapist and Nutrition Coach which is now my life work. My vegan journey began 5 years ago after struggling with digestion, hormonal, and skin issues for most of my life. This led to a complete change in my health and fitness. Now, helping busy vegan professionals simplify fitness and thrive in their lives while enjoying the process is my passion. :)


Tags

lentils, mushrooms, plant-based lasagne, tofu, tomato sauce, vegan lasagne, vegan parmesan


You may also like

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}
>