??? Vegan Lasagne ???
Everyone needs a good lasagne recipe!
This one is loaded with spinach as well as zucchini, mushrooms, capsicum, onion and garlic. Tasted great. ?
1 litre passata
2 tbsp tomato paste
1 tbsp olive oil
1 diced brown onion
3 cloves minced garlic
1 tbsp basil
1 tbsp oregano
1 tbsp thyme
2 chopped zucchini
1 chopped red capsicum
10 chopped cup mushrooms
Cook onion in olive oil until soft. Add zucchini, capsicum, garlic, mushrooms and herbs to the pan, saute for a couple of minutes, stirring.
Add all other ingredients. Bring to high heat then simmer, stirring occasionally, for 20 minutes.
3 tbsp Nuttelex buttery
2 tbsp plain flour
Unsweetened oat milk
Grated vegan cheese
Melt plant butter, add flour and cook, stirring for 1 minute.
Add oat milk in increments and cook, stirring until desired consistency (thick yet pourable).
Add in salt and vegan cheese, to taste.
Spread a spoonful of the tomato sauce over the bottom of a baking dish.
Layer lasagne sheets, tomato sauce, a big handful of baby spinach (spread out) and drizzled bechamel. Repeat.
Top lasagne with grated vegan cheese.
Cover with foil. Bake in oven at 200°c for 35 mins. Reduce heat to 150°c. Cook, uncovered for a further 15 mins.
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