Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, vegan lasagne. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Vegan Lasagne is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Vegan Lasagne is something that I’ve loved my entire life.
Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Add the garlic and thyme to the pan. Pour in the red wine, if using, cook until nearly reduced, then add the lentils, reserved mushroom stock and cans of tomatoes.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have vegan lasagne using 28 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Vegan Lasagne:
- Get 3/4 Head Cauliflower
- Get 1 Package Cherry Tomatoes, halved (Sauce)
- Get 2 Red Peppers, chopped (Sauce)
- Make ready 1 Onion, chopped (Sauce)
- Take 1 Head Garlic, Crushed (Sauce)
- Prepare Olive Oil (Sauce)
- Make ready Oregano (Sauce)
- Get Basil (Sauce)
- Make ready 3 Cans Chopped Tomatoes (Sauce)
- Make ready 2 Cans Lentils (Lentils)
- Get 1 Package Mushrooms, chopped (Lentils)
- Make ready 2 Tbsp Liquid Smoke (Lentils)
- Get Fennel Seed (Lentils)
- Prepare Salt & Pepper (Lentils)
- Prepare 1 Tub Vegan Cream Cheese (Ricotta)
- Make ready 1 tsp Nutmeg (ricotta)
- Prepare 1/2 tsp Cinnamon (ricotta)
- Get 2 Sweet Red Peppers (Bechamel)
- Get 4 Tbsp Cornstarch (Bechamel)
- Prepare 6 Tbsp Nutritional Yeast Flakes (Bechamel)
- Prepare 1 Tbsp Lemon Juice (Bechamel)
- Get 3 Cups Water (Bechamel)
- Take 1/2 Cup Cashews (Bechamel)
- Take Salt & Pepper (Bechamel)
- Take 1/2 Bag Spinach
- Make ready 1 Aubergine, sliced thinly
- Prepare 1 Package Lasagne Noodles
- Take 2 Packages Vegan Cheese
Lasagne is always a family favourite, and this vegan lasagne recipe is sure to be no different. With a hearty aubergine and red pepper filling, plus a creamy white sauce, you won't miss the meat or dairy in this pasta feast. This vegan lasagna tastes as good as it looks. My husband, who has a major weakness for creamy pastas, also found the concept of a cheese-less lasagna questionable.
Steps to make Vegan Lasagne:
- Rice and toast head of cauliflower. Set aside.
- Sautee all "Sauce" ingredients, except canned tomatoes and basil.
- When cooked thoroughly, add canned tomatoes, basil and 3/4 of toasted cauliflower. Let simmer on very low heat.
- Crush lentils and sautee with mushrooms, liquid smoke, fennel seeds, salt & pepper. Set aside.
- Blend all bechamel ingredients except cashews. (It will be very thin!)
- Soak cashews in hot water for 3 minutes, until softened. Then blend with bechamel liquid.
- Cook bechamel on low heat until thickened, and remove from heat.
- Layer sauce, noodles, bechamel, lentils, spinach, ricotta, aubergine and cheese in pan. Top layer should be vegan cheese.
- For best results, allow to sit at rom temperature for least 3 hours before baking.
- Bake at 180 for 30 minutes or until cooked through and cheese is bubbly.
This vegan lasagna tastes as good as it looks. My husband, who has a major weakness for creamy pastas, also found the concept of a cheese-less lasagna questionable. I figured this recipe would convince him, so I brought some home and put it in the fridge. I soon found the man in the kitchen, going back for seconds. If you've been paying very close attention to my recipe.
So that’s going to wrap it up for this special food vegan lasagne recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
