This recipe for a vegan/vegetarian lasagna is a bit rustic, but oh so delicious!
I usually make a big tray of it and then put the leftovers in air tight containers for the following week! Hope you like it!
Red Sauce ~
Tofurkey ground beef style mince (optional)
1 tablespoon of oil (I use olive or coconut)
1 carrot, grated
3 large button mushrooms diced
1 large brown onion diced
1 large tin of crushed tomatoes, no added salt
5 large stalks of celery diced
1 cup of organic red wine (My favourite is Temple Breuer, but it can get a bit pricey, so any red wine will do!)
1 cup stock (massels does a good faux beef)
3 tablespoons tomato paste
2 tablespoons of reduced salt soy sauce
1 tablespoon white wine vinegar
1 teaspoon turmeric and paprika for taste and colour
1 teaspoon crushed garlic
salt and pepper to taste
150 mL of unsweetened almond or soy milk (any vegan milk really)
1/2 block of grated of Bio cheese or 1 cup of Daiya (can be omitted, it just adds a slightly cheesier flavour)
1 tablespoon of plain flour
1/2 cup of beef stock
salt and pepper
wholemeal lasagna sheets (roughly 1 and 1/2 packs)
I use san reno, however any vegan once would do!
1. Cook all the chopped veggies in a large pot with the oil and cook until soft. This part usually takes about 10-15 minutes.
2. Add all the other ingredients for the red sauce in the large pot and put on simmer for 30 minutes, making sure to stir frequently to avoid sticking.
3. Once you feel the red sauce is almost done, it’s time to start whisking up the white sauce!
4. Place milk in a medium pan on low heat, add the grated cheese and whisk through until the milk thickens. Add the stock and keep whisking. Mix the flour in half a cup of water, add to the pan and keep whisking. Keep this up until the sauce is thick and creamy.
5. Now it is time to put the lasagna together!
6. First put a layer of the red sauce on the tray, then the white sauce. Place the lasagna sheets on top and keep layering this way until the tray is filled! For the top layer I usually finished with the lasagne sheets, a thin layer of red sauce, white sauce and then I sprinkle one Daiya or bio cheese on top for that yummy golden look.
7. Place in oven for roughly 25 minutes and then you’re done!