Why not try a vegan lasagna for a meat free Monday? This recipe with roasted butternut squash, sweet potato and carrot and a dairy free cheese sauce is delicious!
I moved out of home at 17 to attend University and at that point chose to eat a mostly plant based diet. At one point during my Uni years, I lived in a flat of 5 students and we had to cook 1 day a week. We all had our ‘signature dishes’ and mine was vegetarian lasagna.
I can’t remember what my lasagna consisted of back then, probably some eggplant weirdness with a heart-attack-amount of cheese! But I do remember that I have always loved making it.
There is something about the layering of the ingredients that is completely satisfying and add to that all the different textures and colours, it’s just a really fun dish to make!
But especially this vegan lasagna!
Well, it’s very easy to make for a start.
Also, it contains a super-fast, non-dairy, cheese-like sauce which fits perfectly with the dish.
The whole thing is ready in under 90 minutes and it is so sweet and rich and delicious!
This vegan lasagna will feed 6 people easily with a side dish and it is just as tasty the next day. It is even good cold the next day, I know this because I ate it for lunch today and was too lazy to even turn on the oven!
I know . . . the shame!
You really need to try this recipe because this recipe is:
- 2 x 400 g tinned tomatoes
- 2 Tbsp balsamic vinegar
- 4 cloves garlic, minced
- 1 chilli, deseeded and chopped
- 2 carrots, peeled and cut lengthwise into wide chips
- 1 sweet potato, peeled and cut lengthwise into wide chips
- 1 butternut squash, cut into 1cm wide half moon shapes with seeds removed but leave skin on.
- 1 tsp ground coriander/cilantro
- 2 Tbsp olive oil
- lasagna sheets
- For the cheese sauce:
- ¾ cup unsweetened, unflavoured almond milk (or more as needed to thin out)
- 5 Tbsp nutritional yeast
- 1 Tbsp olive oil spread (I use olivio)
- 1 Tbsp plain white flour
- 2 tsp Dijon mustard
- ¼ tsp garlic powder
- ¼ tsp onion powder
- salt, for seasoning
- pepper, for seasoning
- Pre-heat your oven to 180 degrees celsius.
- Place the squash, carrots and sweet potato onto 1 or 2 oven trays and sprinkle with oil then coriander/cilantro and salt and cook until roasted, approx. 40 minutes.
- Add olive oil to a pan and add the chilli and garlic and cook for 1 minute.
- Add the tinned tomatoes, balsamic vinegar and 1 tin amount of water.
- Squash the tomatoes and simmer for 20 minutes until it thickens, then season well and set aside to cool.
- Cook your lasagna pasta as per packet instructions. (I use fresh lasagna pasta and I pre-cook my lasagna pasta for 15 seconds in boiling water that contains a teaspoon of salt, then I plunge it into cold water and then dry each of the strips).
- Meanwhile make the cheese sauce by adding the olive oil spread to a pot over a low heat.
- In a separate bowl whisk the flour and almond milk until there are no lumps.
- Add the flour/milk mixture to the pot along with the nutritional yeast and whisk over a low heat until it thickens.
- Add the garlic powder, onion powder and stir.
- Remove from the heat and season well. You will not be using all of the cheese sauce so any leftovers can be stored in the fridge in an air tight container and used within 5 days. (It's great on pasta!)
- In an oven dish spread ⅓ of the tomato sauce on the bottom. (My oven dish is 27cmx20cmx7cm)
- Layer a single layer of vegetables on top of the tomato sauce.
- Layer a single layer of lasagna pasta on top of the vegetables.
- Layer 3-4 tablespoons of the cheese sauce on top of the lasagna pasta.
- Repeat the layering about 3 or 4 times finishing with a layer of lasagna pasta, followed by cheese sauce, followed by vegetables on top of the cheese sauce and ending with a decent amount of the tomato sauce.
- Sprinkle the top with fresh rosemary and a pinch of salt.
- Bake for 30 minutes or until cooked.