Have you always fantasized about a healthy vegan lasagna that tastes just as good as (if not better than) the original? I know we have.
Well, today’s recipe should satisfy our cravings!
We love lasagna
Lasagna has always been one of our favorite recipes.
Al dente sheets of pasta that separate layers of tomato sauce, with a perfect combination of the taste of garlic and fresh italian herbs, an oozy layer of bechamel sauce, and some crunchy gratinated cheese on top.
Man, we love lasagna.
Originally, lasagna is made with the popular meat-based bolognese saus.
Since we stopped eating meat, we’ve been experimenting to find a perfect vegan lasagna recipe that left us just as satisfied as the original.
In this recipe, we substitute lentils for ground meat. Aside from adding an interesting structure, lentils are incredibly healthy. They are high in protein and dietary fiber, but also contain great amounts of iron and zinc and many other essential nutrients.
Although a basic lasagna recipe only requires tomatoes, bell peppers (paprika) and courgette, we like to add a variety of other vegetables. In today’s recipe we add carrot and celery, but broccoli, cauliflower, and eggplant are great additions, too!
The toppings really add a little something something.
But although cheese and bechamel sauce are delicious, both are high in unhealthy, saturated fats.
The recipe that we share today is vegan. Hence, aside from excluding ground meat from the bolognese sauce, we also leave out dairy when it comes to the toppings.
Don’t worry though, we still finish this lasagna off with an oozy sauce and a crunchy layer on top!
The base of the bechamel contains cashews and non-dairy milk, and we add some nutritional yeast for an amazing cheesy taste. You don’t even have to make a roux for this sauce, you can wiz it up in your blender, food processor, or simply use a handheld mixer!
The crunchy layer is made from small pieces of old whole-wheat bread, tossed in some olive oil.
Salad on the side
We like to make four portions of this lasagna so we can have it for dinner twice that week (as it’s usually just the two of us having dinner together).
Preferably these portion sizes are a tad small so we can add a lovely fresh salad on the side.
Whatever you decide to serve with this lasagna, we hope you enjoy it! We’ll enjoy it one final time tonight, as we don’t have an oven in our campervan 😉
Click here for our vegan cashew bechamel sauce recipe!
Cut all vegetables, olives, and sundried tomatoes, into small pieces. Put a cast-iron pan over medium heat and add a tablespoon of oil
Once the oil is hot, add in all fresh vegetables except for the fresh tomatoes, and fry the diced veg for five minutes
Finely slice the garlic and chili pepper and add those in to fry for another two minutes
Add in the tomato puree and stir for another five minutes, adding water if the mixture sticks to the pan
Deglaze with red wine and add in the diced tomatoes.
Finely cut the fresh herbs and add them to the pan along with the passata, chopped olives, and sundried tomatoes.
Let the sauce simmer for 20-30 minutes, to allow the flavors of the herbs develop and create a well-rounded taste.
End with adding the drained lentils and salt and pepper to taste.
In the meantime, make the bechamel sauce following this recipe
Dice the slices of old bread or blitz them using a food processor, and toss them in a drop of olive oil.
Turn off the heat and start building your lasagna, starting and ending with a layer of sauce, with sheets of pasta in between
Top the final layer of sauce with bechamel and sprinkle the croutons on top
Bake the lasagna in a preheated oven at 180 degrees C (or .. degrees F) for 35 minutes (or follow the instructions that come with your pasta sheets)
Create a simple salad of your preference to serve with your lasagna, we’d recommend adding in some fresh rocket and cherry tomatoes, with a good drizzle of olive oil, some freshly squeezed lemon juice, and some salt and pepper
Once the lasagna is finished, take it out of the oven and allow it to cool for a few minutes before scooping a portion on a plate.