Recipe: Yummy Vegan Lasagne


Vegan Lasagne.

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

Ingredients of Vegan Lasagne

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

Vegan Lasagne step by step

  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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