I love making lasagne. It’s a meal that feeds us for a couple of days, full of vegetables, is delicious and can be packed into a lunchbox. My chidren will eat it hot or cold. My versions are vegan, nutrient dense, high fibre very low cholesterol and easy to prepare.
So, this is today’s. Next time i might use crumbled tofu in the “bolognese ” layer. All measurements are approximate and to taste 🙂
Dried lasagne pasta sheets
Bechamel top layer
3 cups soy milk
3 tbsp cornflour
4 heaped tbsp dairy free margarine
1/2 tsp salt
1 tsp garlic powder
1 tsp onion powder
Ground black pepper
1/4 cup nutritional yeast (this is a lot, you can halve this)
2 ripe round tomatoes sliced, sliced halved
Sesame seeds for sprinkling
2 medium onions diced
1 can Sanitarium nut meat grated
1 kg diced ripe tomatoes (or more)
4 tbsp tomato paste
2 handfuls frozen spinach
1 tsp vege stock powder
1 tbsp dried margoram
1 tbsp soy sauce
Generous squirt tomato sauce/ketchup
1/4 large grey pumpkin peeled, coeed, sliced 5mm thick.
1. Preheat oven to 180 degrees celcius
2. Prepare pumpkin. Place in sungle layer on baking trays. Sprinkle with oil and sesame seeds. Salt if desired. Bake until browned.
3. Prepare bolognese. Saute onion until translucent. Add all remaining ingredients except nutmeat. Add about 350 ml water. Cook down until tomatoes softened. Blitz in pot with hand processor until most lumps gone. Add grated nutmeat. Cook for 5 to 10 minutes. Set aside.
4. Prepare bechamel sauce. In medium pot on medium heat add margarine and cornflour. Mix until holding together and combined. Add soy milk gradually whilst stirring to ensure no lumps. Add remaing ingredients. Adjust seasoning to taste. Gradually bring to fast simmer. Turn down heat to low and cook stirring for 5 to 10 minutes until thickened. It will still be runny like golden syrup consistency. Set aside.
5. Layer. Oil lasagne dish. Lay pasta shhets. Top with half boognese mixture. Lay more lasagne sheets. Layer pumpkin, overlapping. Layer pasta sheets. Layer remaining bolognese sauce. Lay pasta sheets. Top with bechamel sauce. Gently top with tomato slices. Sprinkle with sesame seeds.
6. Bake for 30 minutes.
7. Serve with garden salad.
Enjoy 🙂 this dish freezes well.