How to Make Delicious Vegan Lasagne

  • 2 min read
  • Apr 09, 2020

Vegan Lasagne.

You can have Vegan Lasagne using 28 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Vegan Lasagne

  1. It’s 3/4 Head of Cauliflower.
  2. It’s 1 Package of Cherry Tomatoes, halved (Sauce).
  3. Prepare 2 of Red Peppers, chopped (Sauce).
  4. It’s 1 of Onion, chopped (Sauce).
  5. It’s 1 Head of Garlic, Crushed (Sauce).
  6. Prepare of Olive Oil (Sauce).
  7. It’s of Oregano (Sauce).
  8. It’s of Basil (Sauce).
  9. Prepare 3 Cans of Chopped Tomatoes (Sauce).
  10. You need 2 Cans of Lentils (Lentils).
  11. You need 1 Package of Mushrooms, chopped (Lentils).
  12. Prepare 2 Tbsp of Liquid Smoke (Lentils).
  13. Prepare of Fennel Seed (Lentils).
  14. It’s of Salt & Pepper (Lentils).
  15. Prepare 1 Tub of Vegan Cream Cheese (Ricotta).
  16. You need 1 tsp of Nutmeg (ricotta).
  17. You need 1/2 tsp of Cinnamon (ricotta).
  18. You need 2 of Sweet Red Peppers (Bechamel).
  19. Prepare 4 Tbsp of Cornstarch (Bechamel).
  20. Prepare 6 Tbsp of Nutritional Yeast Flakes (Bechamel).
  21. It’s 1 Tbsp of Lemon Juice (Bechamel).
  22. It’s 3 Cups of Water (Bechamel).
  23. You need 1/2 Cup of Cashews (Bechamel).
  24. It’s of Salt & Pepper (Bechamel).
  25. Prepare 1/2 Bag of Spinach.
  26. It’s 1 of Aubergine, sliced thinly.
  27. It’s 1 Package of Lasagne Noodles.
  28. Prepare 2 Packages of Vegan Cheese.

Vegan Lasagne instructions

  1. Rice and toast head of cauliflower. Set aside..
  2. Sautee all "Sauce" ingredients, except canned tomatoes and basil..
  3. When cooked thoroughly, add canned tomatoes, basil and 3/4 of toasted cauliflower. Let simmer on very low heat..
  4. Crush lentils and sautee with mushrooms, liquid smoke, fennel seeds, salt & pepper. Set aside..
  5. Blend all bechamel ingredients except cashews. (It will be very thin!).
  6. Soak cashews in hot water for 3 minutes, until softened. Then blend with bechamel liquid..
  7. Cook bechamel on low heat until thickened, and remove from heat..
  8. Layer sauce, noodles, bechamel, lentils, spinach, ricotta, aubergine and cheese in pan. Top layer should be vegan cheese..
  9. For best results, allow to sit at rom temperature for least 3 hours before baking..
  10. Bake at 180 for 30 minutes or until cooked through and cheese is bubbly..

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