Vegan Lasagna Chunky Vegetable


Written by McDonald, T.  |  Date 8th of October 2021

Home-made lasagna is so much better than any other kind.  In fact, this vegan lasagna was one of the first non meat dishes I ever tried and even then I thought it was better than its meat counterpart.  It turns out, there are two different types of vegan lasagna: one with lentils and one with chunky vegetables.  This recipe is for the chunky vegetables lasagna.  I will lead you through the stages resulting in an amazing dinner that will impress the whole family.

Notes

  • You can make your own or buy pasta sheets.
  • Dry pasta is vegan whereas fresh pasta from a shop is not. 
  • Making your own tomato sauce is easy.

Ingredients 

  • Dry or home-made pasta sheets
  • Courgette x 1/2
  • Carrot x 1/2
  • Mushrooms x 6
  • Aubergine x 1/2
  • Red pepper x 1/2
  • Vegan white sauce for lasagne x enough to cover the top
  • Vegan cheese x 50g 

For tomato sauce

  • Tomatoes x 4
  • Brown sugar x 1 tsp
  • Basil x a few sprigs
  • Garlic x 4 cloves crushed  
  • White wine vinegar 
  • Black pepper to taste
  • Salt to taste

Apparatus

  • Lasagna dish
  • Frying pan (large)
  • Saucepan
  • Blender

Method

Step 1 - preparation

  1. If your pasta is dry, now is the time to soak it. 
  2. Dice the vegetables into 1 cm cubes.

Step 2 - make the sauce

  1. Make the tomato sauce by blending the tomatoes with the basil.  Add some brown sugar and salt if needed.
  2. Heat the tomato sauce you just made in a large saucepan.
  3. Lightly fry the vegetables. 
  4. Add the veg to the sauce and add the rest of the sauce ingredients.
  5. Heat until it starts to bubble. 

Chunky vegetables for the sauce.

Step 3

  1. Add a layer of the sauce with vegetables on the bottom of the dish. 
  2. Top with a little white sauce.
  3. Add the pasta.
  4. Repeat steps 1, 2 and 3 as many times as you like.
  5. Add white sauce to the top layer of lasagna and top with the vegan cheese.
  6. Bake for 25 minutes. 
  7. Leave to stand for 2 minutes before cutting and serving.  

Results 

Amazing! Although this does take some effort, it is very comforting on a cold day.  It has a beautiful rich tomato sauce with firm but succulent vegetable pieces.  This dish will keep in the fridge for a day or two.  I have never, however, left it any longer than two day. Enjoy!


I hope you decide to give this a try. If you do, please let me know what you thought in the comments below.  Please like, share with your friends and subscribe.   



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