Recipe

Plant-based Lasagne

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Plant-based Lasagne

Italian food hits the spot. Always. And this recipe does it perfectly.

I decided to eliminate any sort of meat replacement ingredients and focus almost solely on legumes, fruit and vegetables.

There’s not much else to say really, except that this is an amazing recipe that I hope you try!

Serves eight

For the filling
5tbsp extra virgin olive oil
1kg mushrooms, chopped – any kind will do.
2 onions, grated
300g carrots, grated
2 stalks of celery, diced
3 cloves of garlic, chopped
400g black beans
1 aubergine, grated
30g tomato paste
150g plant based milk
300g vegetable stock
One bay leaf
1tbsp thyme
Salt, to taste
Pepper, to taste

For the pasta
300g plain or 00 flour
50g water + more if needed
100g spinach, sautéed then blended.

For the béchamel
45g olive oil
30g plain flour
480g plant based milk
2tbsp nutritional yeast
Pinch of nutmeg
Salt and pepper to taste

In a deep casserole pot on medium heat, put oil and mushrooms. Sauté until juices release. Add onions, carrots, celery and garlic and fry for 3-4 mins or until onions are translucent. Add beans, aubergine, tomato paste with some salt and pepper. Mix and cover with a lid for 10 mins, adding water if pot becomes dry.

When aubergine is softened, add the rest of the ingredients. Cover with a lid for an hour.

If using store bought pasta sheets, skip this step. If not, place flour on a worktop and make a well in the middle. Put water and spinach in the middle. Mix and knead until it all comes together in a clean bowl, adding water or flour when needed. Cover and place in fridge for half an hour, or until béchamel is ready…

To make the béchamel, place olive oil and plain flour in a pot over medium heat and mix with whisk. After 5 mins, add milk steadily, stirring constantly. When all is added, add rest of the ingredients. Let bubble for a few minutes then set aside.

By now, the filling should be almost done. Bring a pot of salted water to the boil. Roll out pasta until thin and cut into squares. Boil in water for 3 mins then lay out to dry.