The Most Delicious Lasagna


Vegan Lasagne

This recipe has won over the hearts of even the most ardent meat eaters and whenever I make it, I get asked for the recipe. The recipe is Vegan & Gluten Free. You can also make the sauce to go with pasta. I’ve given you directions for the brown rice pasta I use, because the topping goes really nice and crispy when baked. I’ve also suggested the best cheese which is available now in all major supermarkets and made from coconuts. I also haven’t found a better vegan bechemal sauce, even when baking from scratch. This one is made from sunflower seeds.

If you want to make this recipe grain free, it works really well with thinly sliced sweet potato in place of lasagna sheets. Just bake the thin slices of sweet potato for 10 minutes before layering.

Vegan Lasagna

The most delicious lasagna…

INGREDIENTS (serves 6)

Pre heat the oven to 170 fan based (190 if not)

  • 1 tbsp coconut or extra virgin olive oil
  • 1 large or 3 small onions, chopped
  • 4 cloves of garlic thinly sliced
  • 100g sun-dried tomatoes, chopped into small pieces (gives a really rich flavour)
  • 2 x tins organic plum or chopped tomatoes
  • 2 x tins of green lentils, drained and rinsed well
  • 1 x 500g bag of chopped organic spinach
  • A handful of mushrooms thinly sliced (optional)
  • 1 teaspoon of Mixed Italian Herbs or mixed herbs
  • A splash of tamari (to taste)
  • A glug of red wine (to taste)
  • Salt & Pepper (to taste)
  • Brown rice lasagna sheets (see tip below) you can also used normal lasagna sheets if your not worried about GF
  • Vegan cheese (violife slices are best but you can use violife pizza cheese)
  • Vegan bechemal sauce (see link below, this is a key ingredient to make the lasagna delicious) one jar is enough for two layers

DIRECTIONS:

  1. Lightly sautéed the onions in a pan with the oil for a few minutes
  2. Add the sun-dried tomatoes & mushrooms and stir for a minute or two
  3. Add the tinned tomatoes, herbs, salt, pepper and Tamari and red wine
  4. Add the spinach and allow this to cook down
  5. Add the lentil last and mix these through
  6. Allow the mixture to cook for around 15 to 20 minutes then start layering the lasagna
  7. In a large dish layer the tomato sauce then add a sheet of lasagna sheets
  8. Add a thin layer of bechemal sauce (about half the jar)
  9. You can then add another layer of lasagna sheets, tomato sauce on top then a layer of lasagna sheets and bechemal on top
  10. Or if you want to use less lasagna add the tomato sauce straight on top of the bechemal sauce and then a layer of lasagna sheet on top of this (I generally do this), then tomato, bechemal and cheese slices to top it off
  11. You may have some of the tomato sauce leftover which can be frozen to use for a cottage pie or spaghetti.
  12. Bake in the oven for around 40 minutes.
  13. If you have any leftovers they are even more delicious and crunchy the next day when heated up.

Vegan LasagnaNOTES

These are the lasagne sheets I used. They go really crispy,a but any brown rice ones should be fine

I use these cheese slices on top and they work really well

This bechemal sauce is amazing its made from sunflowers


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