Easy Vegan Lasagne
This Vegan Lasagne is so easy and uses the Bolognese sauce recipe from the other day. I was lucky enough to have leftovers so this was the obvious use for them. The flavours in the sauce definitely develop overnight so I always try to make my sauce the day before I’m going to use it. Because we added the lentils quite late in the cooking to preserve their texture, leaving them to soak really helps get that flavour into them.
I like my lasagne to be loaded with some vegetables to give it a bit more nutritional value, so in this recipe I’ve used eggplant and Zucchini. You could swap them out for any veggies you like, so play around a little, just make sure they don’t have too much water content otherwise your lasagne will end up runny, unless you like it that way of course.
Making white sauce for vegan lasagne is actually pretty easy, so don’t be scared to include this important addition. It adds a lovely nutty creaminess to the dish which I really like. When I opened the oven and that almond flavour filled the kitchen I was in heaven. It’s a little surprising at first but stick with it, the taste is great.
I made a vegan lasagne for 2 but you can modify the servings in the recipe below to get the right ingredients, just make sure your baking dish is a good size for the number you are doing. I used this 23cm dish from Ikea for 2 people, so something twice as big for 4.
I served mine with a really simple rocket salad.
Easy Vegan Lasagne
- 2 cups Vegan Bolognese Sauce check the recipe I posted the other day.
- 1 large Zucchini (sliced lengthways about 0.5cm thick)
- 1/2 large Eggplan (sliced lengthways about 1cm thick)
- Cooking Spray I use rice bran oil
- 4 large Dry Lasagne Sheets I use the San Remo Family Pack ones as they fit perfectly in that dish, but any will do.
- 50 g Vegan Mozzarella
- 1 1/4 tbsp Olive Oil
- 1 1/4 tbsp plain flour
- 250 ml Unsweetened Almond Milk
- 25 g Vegan Mozzarella
- 1 tsp Garlic Salt or regular salt and some garlic powder if you don't have garlic salt
- 1 pinch Pepper
- In a medium saucepan, heat the oil on medium heat and add the flour, whisking to combine into a roux.
- Lower the heat a little and slowly add the almond milk whilst whisking. The sauce will thicken quickly and once you have used all of the almond milk a thick sauce should have formed. Don't make it too thick as the cheese will thicken it more.
- Add the vegan mozzarella and whisk until melted into the sauce.
- Add the salt and pepper (and garlic if required) and mix well then remove from the heat and set aside.
- Preheat fan forced oven to 180 degrees Celsius.
- Lay out your sliced vegetables and spray the top side with oil.
- Head a grill pan on medium high heat and grill the oiled side of the vegetables.
- Spray the side facing up in the pan with a little oil and after a minute or so, flip to cook the other side.
- Cook for a minute and then remove from the heat and set aside. Repeat with any remaining vegetables that didn't fit in the pan.
- In your baking dish add 1/4 of the bolognese sauce mixture (in my case, 1/2 a cup) to coat the bottom of the dish. Place a sheet of lasagne on top of the sauce.
- Cover the lasagne sheet with 1/3 of the white sauce then a layer of eggplant, a layer of bolognese (1/4 of the mixture) and then another sheet of pasta.
- Repeat the process with the zucchini instead of the eggplant. White sauce, zucchini, bolognese then pasta.
- Ada another layer of white sauce then cover with half the grated mozzarella. Add a final layer of pasta, the remainder of the bolognese sauce and the remainder of the grated mozzarella.
- Cover in foil and cook in the preheated oven for half an hour.
- Remove the foil, turn the heat up to 200 degrees Celsius and cook for a further 15 minutes.
- Remove from the oven and stand for 5-10 minutes, then serve.