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.
- 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.
- 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
- Lasagna dish
- Frying pan (large)
Step 1 - preparation
- If your pasta is dry, now is the time to soak it.
- Dice the vegetables into 1 cm cubes.
Step 2 - make the sauce
- Make the tomato sauce by blending the tomatoes with the basil. Add some brown sugar and salt if needed.
- Heat the tomato sauce you just made in a large saucepan.
- Lightly fry the vegetables.
- Add the veg to the sauce and add the rest of the sauce ingredients.
- Heat until it starts to bubble.
|Chunky vegetables for the sauce.|
- Add a layer of the sauce with vegetables on the bottom of the dish.
- Top with a little white sauce.
- Add the pasta.
- Repeat steps 1, 2 and 3 as many times as you like.
- Add white sauce to the top layer of lasagna and top with the vegan cheese.
- Bake for 25 minutes.
- Leave to stand for 2 minutes before cutting and serving.
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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