I have been cooking this vegan lasagne for a while now, but every time that I made it I didn’t write down a recipe! Yesterday I made it again and wrote down every step and ingredient so YOU can make it at home with ease!
Now, this is an easy recipe but it does take some time, especially if you make your own pasta, which is cool but not essential for a traditional, delicious tasting lasagne.
WHY THIS LASAGNE IS HEALTHIER
For this recipe I use a cauliflower bechamel instead of a traditional cheese bechamel. I do this for two reasons:
The first is that it is healthier as the cauliflower bechamel contain less saturated fats. Margarine or vegetable oil that would usually be found in a vegan bechamel sauce, there is nothing wrong with a bit of margarine every so often but If there is no benefit taste-wise between the healthy and the not so healthy option then why not just go for the healthier option?
The second reason is that the cauliflower bechamel is gluten free which means that if you use gluten free lasagne sheets to make this recipe the lasagne will be 100% free from gluten.
THE REAL DEAL
This vegan lasagne is so much like the real thing that it will shock your friends and family! Cook it for carnivorous relatives and see if they can tell the difference, I promise you they wont!
This lasagne is healthy, tasty and 100% cruelty free! I am so excited and proud to be promoting dishes like this and sharing them with whoever wants them! So here we go!
200g fine texturised soya protein (soaked for 2 hours and rinsed)
480g whole tinned tomatoes (hand squeezed into liquid)
1 tsbp concentrated tomato paste
5 large garlic cloves (30g) – peeled and roughly chopped)
1 large onion (finely diced)
1 large carrot (finely diced)
1 celery stick (finely diced)
1 tbsp fennel seeds
2 tsp salt
1 tbsp tamari (gluten free soy sauce)
150ml red wine
500ml vegetable stock or water
1 tbsp olive oil (for cooking)
Ground black pepper (3 big pinches).
*The mix of finely diced onion, carrot, celery is called a sofrito.
1. Heat a pan on medium heat, add the olive oil, wait a minute and then add the sofrito and the garlic. Cook for 6-8 minutes until the onions are soft and translucent, stir to avoid catching (burning).
2. Add the fennel seeds and toast for 2 minutes, then add the red wine and cook until the wine has evaporated.
3. Add the texturised soya, tomato paste, tinned tomatoes, vegetable stock and salt. Bring up to the boil, then reduce to a low heat and cook with the lid on for 30 minutes. Make sure you are stirring every 10 minutes to avoid catching the bottom of the pan (burning).
4. After 30 minutes take the lid off and continue to cook until the watery consistency turns into a more thick saucy consistency. Make sure you continue to stir every 10 minutes to avoid catching the bottom of the pan.
5. Take off the heat and add the tamari and a generous amount of black pepper.
CHEEZEY BECHAMEL SAUCE
500g boiled or steamed cauliflower
100g cashews (soaked for 4 hours and rinsed)
25g nooch (nutritional yeast)
2 tsp salt
1/2 tsp garlic powder (using raw fresh garlic is a risk)
1. Place all ingredients in a high speed blender, blend until smooth. You may need to use the stick to help the cashews break down more easily.
PUTTING THE LASAGNE TOGETHER
1. Cook the lasagne sheets in salted boiling water until they are al dente (a couple of minutes less that the packet instructions says). Cook 2 or 3 sheets maximum a time or they will stick together.
2. Take them out of the water and place them in cold (preferably ice water) and then straight onto towels or baking paper to dry off.
3. Put a thin layer of ragú in the bottom of a baking tray or casserole dish, then add a thin layer of cauliflower béchamel, lastly add a layer of pasta. Repeat this process until 2 cm below the top of your casserole dish.
4. Bake on 225°C for 35 minutes or until the cauliflower béchamel starts to brown.
5. Serve and enjoy!
TOP TIP: If you have leftover ragú then have spaghetti bolognese and if you have leftover bechamel sauce use it to make vegan mac and cheese!