Vegan Lasagne

Ingredients

While the original Italian lasagne typically includes meat, cheese, and eggs, this vegan adaptation replaces these ingredients with plant-based alternatives. The meaty texture is achieved using lentils or mushrooms, and the traditional cheese is replaced with a creamy vegan cheese substitute. By making these substitutions, we create a delicious lasagne that is suitable for those following a vegan lifestyle. We alse have the original recipe for Lasagne, so you can check it out.

• 9 lasagne sheets 9 lasagne sheets
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (200g) cooked lentils or mushrooms 1 cup (200g) cooked lentils or mushrooms
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 zucchini, thinly sliced 1 zucchini, thinly sliced
• 1 eggplant, thinly sliced 1 eggplant, thinly sliced
• 1 cup (240ml) vegan cheese, shredded 1 cup (240ml) vegan cheese, shredded
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 48g, 10g
• Protein: 15g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
3. 3.
   Add the sliced zucchini and eggplant to the skillet, and cook until they are tender.
4. 4.
   Stir in the cooked lentils or mushrooms, tomato sauce, vegetable broth, dried oregano, dried basil, salt, and pepper. Simmer for 10 minutes.
5. 5.
   In a baking dish, spread a thin layer of the sauce mixture on the bottom. Place three lasagne sheets on top.
6. 6.
   Repeat the layers, alternating between the sauce mixture and lasagne sheets, until all the ingredients are used.
7. 7.
   Sprinkle the shredded vegan cheese on top of the final layer.
8. 8.
   Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
9. 9.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Lentils or mushrooms — Ensure that the lentils are fully cooked or the mushrooms are sautéed until tender before adding them to the sauce mixture. This will enhance their flavor and texture in the lasagne.

Tips & Tricks

• To add a cheesy flavor to the lasagne, sprinkle some nutritional yeast on top of each layer before adding the vegan cheese.
• If you prefer a more protein-packed lasagne, you can add some tofu crumbles or vegan ground meat substitute to the sauce mixture.
• Feel free to add your favorite vegetables to the lasagne, such as bell peppers or spinach, to customize the flavors and increase the nutritional value.
• For a gluten-free version, use gluten-free lasagne sheets made from alternative flours like rice or corn.
• Leftover lasagne can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Serving advice

Serve the vegan lasagne hot, straight from the oven. Garnish with fresh basil leaves and a sprinkle of nutritional yeast for an extra burst of flavor. Accompany it with a side salad or garlic bread to complete the meal.

Presentation advice

To present the lasagne beautifully, cut it into individual portions and carefully transfer each piece to a plate using a spatula. Garnish with a sprig of fresh basil and a drizzle of olive oil for an elegant touch.