Vegetable Lasagne

by Edward Daniel
Caption of Vegetable Lasagne. Image by Edward Daniel (c).

My brother made this vegetable lasagne, while I am taking an extended break in Singapore. He is a debonair in the kitchen and I have to say that I was pretty impressed with his vegan version of this vegetable lasagne. I have slightly tweaked this recipe since but it still retains that wholesomeness.

Caption of Vegetable Lasagne. Image by Edward Daniel (c).
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Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 aubergine, sliced
  • 5 carrots, thinly sliced
  • 800g tomatoes
  • 60g plain flour
  • Coconut oil
  • 1.5 litre oat milk
  • 150ml olive oil
  • 2 red onions
  • 1 yellow onion
  • 1 courgette, sliced
  • 2 Spanish peppers
  • 2tbs rosemary, chopped
  • 2tbs thyme, chopped
  • 2tbs oregano, chopped
  • 2tbs tomato puree
  • 2tbs liquid amino
  • black pepper to taste
  • 500g lasagna sheets
  • 50g nutritional yeast

Instructions

1. Preheat oven to 180 degree Celsius.
2. Place the sliced aubergine in a bowl and season with sea salt and leave for about an hour
3. Place the carrots in pan full of the 150ml of boiling water. Cover with a lid and cook for about 10 minutes. Place the carrots with the water in a large bowl.
4. Roughly blend the tomatoes in a blender, ensuring that it retains a coarse texture.
5. In a saucepan, under a low heat, add the flour to the sunflower butter. Combine until all the lumps disintegrate and it forms a creamy texture. Measure out 1.25litres of milk and a little at a time. Allow the sauce to thicken ensuring it retains its creaminess. The sauce is done once all the milk is added and combined. You may need to add additional flour and if so, add only a tablespoon at a time.
6. In a frying pan, fry the onions in some of the olive oil until the onions are translucent. Take the onions out and put into a bowl containing the tomatoes.
7. Continue using the frying pan with the remaining oil as needed. Fry the courgettes until they soften. Place into the bowl containing the tomato and vegetable mixture.
8. Dab the aubergine with a tea towel to remove any excess liquid. Finally, fry the aubergine in the frying pan until tender and combine with the tomato mixture.
9. Add the herbs, tomato puree, liquid amino and Spanish peppers to the tomato mixture and season to taste.
10. Line a large casserole dish with coconut oil and layer the bottom with sheets of lasagne. Add the tomato and vegetable mixture and then the cream sauce. Continue adding in this order. The final layer on top should be the cream sauce.
11. Place the casserole dish in the centre of the oven for about 20.
12. Mix the nutritional yeast with the 250ml of the retained milk. Place onto the lasagne. Use the back of a spatula to ensure that it covers the entire surface. Return to the oven and cook until golden brown on top.
13. Serve with salad.

 

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