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Easy Vegan Lasagne
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Easy Vegan Lasagne

Servings 2

Ingredients

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

White Sauce

  • 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

Instructions

White Sauce

  • 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.

Lasagne

  • 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.
    Easy Vegan Lasagne Recipe
  • 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.
    Easy Vegan Lasagne Recipe
  • 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.
    Easy Vegan Lasagne Recipe
  • 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.

Notes

You could leave the mozzarella out and use some nutritional yeast in the sauce and sprinkled through the layers of the lasagne for a great flavour also.