Easy vegan lasagna recipe/ how to make vegan lasagna/ how to make vegan cheese sauce

tofu

🥗Healthier: silken tofu

💰Cheaper: cottage cheese

Silken tofu maintains creaminess while reducing calories.

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Ground flaxseed can add a nutty flavor and is often more affordable.

lasagna noodles

🥗Healthier: whole wheat lasagna noodles

💰Cheaper: regular lasagna noodles

Whole wheat noodles offer more fiber without a significant price increase.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Finely dice 1 medium onion.

Wash and de-seed 1 small red pepper, then dice it into a fine dice.

Finely dice 1 small courgette.

Wash and dice 1 small aubergine (eggplant) into small cubes.

In a large thick-bottomed pan, warm up 3 tablespoons of oil.

Add chopped onions and fry over medium heat until soft.

Add the rest of the diced vegetables (red pepper, courgette, aubergine, and 255 grams of finely chopped chestnut mushrooms) to the pan.

Cook on high to medium heat for 15 minutes until no liquid remains and the vegetables have cooked down nicely.

Turn the heat down and add 3 large cloves of crushed garlic; stir and let cook for a couple of minutes.

Wash and drain 100 grams of dried red lentils and stir them into the vegetable mixture.

Add a tin of chopped tomatoes (400 grams) to the pan.

Fill the tomato tin with water and stir that in.

Turn the heat up and add 1 crushed vegetable stock cube; stir and leave to simmer for 20 minutes with the lid on, checking and stirring in between.

While the vegetables are cooking, melt 3 ounces of dairy-free butter in a separate pan.

Add 3.5 ounces of plain flour and 2 bay leaves to the melted butter, stirring continuously over low heat for a couple of minutes.

Gradually add 800 milliliters of almond milk in small amounts, whisking thoroughly until smooth and lump-free.

Once thickened, turn off the heat and grate half of a fresh nutmeg into the sauce.

Add 3 heaped tablespoons of nutritional yeast to the sauce, along with ground black pepper and salt to taste; stir well and remove the bay leaves.

After 20 minutes, add 2 big handfuls of washed baby spinach to the vegetable and lentil mixture; stir until wilted.

Add 2 teaspoons of dried oregano and a generous amount of ground black pepper to the wilted spinach mixture; stir well and remove from heat.

Preheat the oven to 200°C (392°F).

In an oven-proof dish, layer some of the vegetable sauce first.

Add one layer of egg-free lasagna sheets on top of the vegetable sauce.

Add more vegetable sauce on top of the lasagna sheets.

Add another layer of lasagna sheets.

Pour the thick creamy cheesy sauce on top of the last layer of lasagna sheets.

Pop the lasagna in the oven for 45 minutes at 200°C until the top is golden brown and the lasagna sheets are cooked through.

Let the lasagna stand for a couple of minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens