Vegan Lasagne

servings 5
prep time 1 hour

Lasagne, one of the most comforting and warming dishes there is. With layers of creamy tomato sauce vegetables and pasta this dish is the absolute go-to for some nourishing indulgence. We have re-created this comforting classic but this time, minus the meat. We tested out this recipe and brought it to another level by adding a layer of our Cauliflower Hash Browns and OH-MY!

If you are a dedicated vegan or trying to reduce your meat in-take, this recipe is for you. It takes a little longer than our usual meal-creations, however, it is so worth it.

5/5 (1 Review)

ingredients


2 packs of Cauliflower Hash Browns
4 tbsp extra virgin olive oil
1 large onion, finely chopped
1 small aubergine, cut into small pieces
1 medium courgette, cut into small pieces
1 red pepper, seeds removed, diced
250g small chestnut mushrooms,
2 garlic cloves, crushed
2 x 400g tin chopped tomatoes
2 tsp Italian seasoning or dried oregano
1 vegetable stock cube
150g spinach leaves
8-10 dried egg-free lasagne sheets (depending on size of dish)
salt and ground black pepper

Vegan white sauce
3 tbsp sunflower oil
100g plain flour
800ml pint plant-based milk (we used Oatly which made it very creamy)
3 tbsp nutritional yeast flakes
1 bay leaf (optional)
¼ tsp ground nutmeg
salt and freshly ground black pepper


method (tick as you go)

1

Heat the olive oil in a large, non-stick saucepan and fry the onion for 3 minutes, or until softened and translucent, stirring constantly.
Add the aubergine, courgette, pepper and mushrooms and fry for 12-14 minutes, making sure to stir regularly.
Add the garlic and cook for a few seconds more, then stir in the red lentils, tomatoes, seasoning and crumbled stock cube.

2

Refill one of the tomato tins with water (400ml/14fl oz) and pour into the pan. Stir well, bring to a simmer and cook for 15 minutes, stirring regularly. Add the spinach leaves, a handful at a time and cook for 1–2 minutes more.

3

At this point place both packs of Cauliflower Hash Browns on a baking tray and cook for 10-12 minutes.

4

While the hash browns are cooking and vegetables are simmering, make the white sauce. Heat the oil in a medium saucepan. When it is hot add the flour and cook, stirring all the time, for 1 minute. Stir in the oat milk, nutritional yeast, bay leaf and nutmeg and season well with salt and pepper.

5

Bring to a simmer, whisking constantly with a metal whisk over a moderate heat for 4–5 minutes, or until smooth and thickened. (Use a silicone covered whisk if using a non-stick saucepan.) Adjust the seasoning to taste – we added lots of black pepper so you be generous here.

6

The number of layers in your lasagne will depend on the size of the dish. We recommend using a 2½ –3 litre/4½– 5 pints ovenproof lasagne dish.
Spread over a third of the mixture covering with a single layer of lasagne sheets. Top with another third of the vegetable mixture (don’t worry if it doesn’t cover evenly) and a second layer of lasagne.

7

Pour over just under half of the white sauce, after removing the bay leaf, and very gently top with the remaining vegetable mixture.

8

Bake at 200C for 35-40 minutes, or until the pasta has softened slightly. After 25 minutes top with the Cauliflower Hash Browns and melted vegan cheese and cook for remaining 10 minutes. Stand for 5 minutes before cutting to allow the filling to settle.

more recipes with Cauliflower Hash Browns