Healthy Vegan Vegetable Lasagna

I always dish up a lasagna when I have a lot of friends or family coming over, and after trying different vegetables each time I feel like I have found the perfect combination. If you do not like some of these vegetables or do not have access to them at the moment, feel free to switch it up and use whatever you have at hand. This recipe makes a pretty large portion, enough for 4-6 hungry people, so you are going to need a large lasagna pan.

  • 1 box gluten-free/whole grain lasagna plates (about 400g). Make sure it is oven ready!
Tomato sauce:
  • 2 red (or green) bell peppers
  • 1 medium squash
  • 2 red onion (or 1 1/2 yellow onion)
  • roughly 8 asparagus spears
  • 4 white mushrooms
  • 2-3 carrots
  • 1/2 broccoli
  • 1/2 cauliflower
  • 2 boxes canned chopped tomatoes
  • I use black pepper, dried thyme, dried oregano, fresh parsley, fresh basil and vegan vegetable stock powder. (start with about 1 tbsp of each and add more to taste)
White sauce recipe here.

  • Warm the canned tomatoes in a large casserole, brown all the vegetables in a saucepan and add them into the casserole when they are lightly brown.
  • When they are all added with the tomatoes turn up the heat and the vegetables should stay here until they are thoroughly tender. Add the spices you want when the sauce is done.
  • While this cooks you start making the white sauce as written in the white sauce recipe post.
  • Lightly spray your lasagna pan with a non stick spray. You are going to start with a thin layer of the tomato sauce, then lasagna plates and then a layer of white sauce, and keep doing this until you run out of sauce and plates. Its usually good to have a rather thick layer of white sauce at the end to make sure the plates are properly covered.
  • You should read on the back of the lasagna plates packet to see how long you should cook for, but a good starting point is to cover the pan with foil and cook for 40-60 minutes on 175 Celsius/350 Fahrenheit.
  • Serve with a fresh salad at the side, as well as a pinch maldon salt, freshly ground black pepper and fresh basil leaves.

Good luck, and let me know how you liked it!

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