Are you a vegetarian? If you just love the vegan lifestyle, surely you would be a die-hard fan of vegetarian lasagna too!
Being quite a foodie myself, I love the lasagna that teems with thousands of nutritious vegetable-packed vegan lasagna which oozes with taste once it is made with non-dairy white sauce!
It is one of the best comforting foods, especially during the freezing wintertime, and it can be made at any time of the year, as it freezes brilliantly and makes the absolutely delightful vegan comfort food.
I often make it during the winter break, using the simplest ingredients from my pantry. Sometimes, I also design recipes myself, visiting various recipe blogs from famous websites from the most notable cooks that have legendarily conquered the world of culinary arts.
Each serving provides:
471 kcal, 16g of protein, 62g of carbohydrate, 16 g fat, 8g fiber and 0.55 g salt.
List of Ingredients
- 4 tbsp. of Kisan oil
- 1 large onion, finely chopped
- 1 small aubergine, cut into roughly 1.6 cm
- 1 medium courgette, cut into roughly 1.6 cm
- 1 red pepper, seeds removed, cut into roughly diced 1.5cm
- 250g of small chestnut mushrooms, thinly sliced
- 2 garlic of crushed cloves
- 100g of dried red split lentils
- 2 x 400g tin of chopped tomatoes
- 2 tsp. of Italian seasoning or dried oregano
- 1 tsp. of white sugar
- 1 vegan stock cube
- 150g of fresh young spinach leaves
- 9–10 dried vegan lasagna sheets
- Salt, ground black pepper
For the white sauce
- 3 tbsp. of Kisan sunflower oil
- 100g of plain flour
- 800ml of unsweetened almond milk
- 3 tbsp. of nutritional yeast flakes
- 1 bay leaf
- ¼ tsp. ground nutmeg
- Salt and freshly ground black pepper
Preheat the oven to 200C.
Heat the Kisan sunflower oil in a bottomless non-stick saucepan and fry the onion for almost 4-5 minutes, or until softened and lightly browned, stirring.
Add the aubergine, courgette, pepper and mushrooms and fry for 14 minutes, stirring from time to time.
Add the garlic and cook for a few seconds, then blend in the red lentils, tomatoes, Italian seasoning, sugar and crumbled stock cube for the signature lasagna taste!
Refill one of the tomato tins with some water and pour into the pan.
Stir nicely, bring to a simmer and cook for 15 minutes, blending it regularly from time to time.
Add the baby spinach leaves, using a handful at a time and cook for 1–2 minutes more.
While the vegetables simmer in the pot, prepare the luscious white sauce.
Heat the oil in a medium-sized saucepan. When it is quite hot and bubbling vigorously, add the flour and cook, stirring all the time, for almost one minute.
Add the milk, yeast, bay leaf and nutmeg and season well with a blend of salt and pepper.
Bring to a simmer, whisking continuously with a metal whisk over just adequate heat for 4–5 minutes, or until it is smooth in texture and condensed.
Adjust the seasoning according to your preference of taste, it is quite likely that you might need more black pepper than you could have ever imagined in your wildest dreams!
Spread a third of the vegetable mixture over the base of five pints ovenproof lasagna dish and cover with a single layer of lasagna sheets. Now, top with another third of the vegetable and now, add a second layer of lasagna.
Just add half of the white sauce, after removing the bay leaf, and very gently top with the outstanding mixture of vegetables. Finish the baking process with a final layer of lasagna and the rest of the white sauce.
Now, bake for almost 45 minutes, till the pasta has softened and the topping is nicely browned and bubbling aromatically.
Stand for 5 minutes before cutting to allow the filling to settle till it hardens!
Shift it into a large casserole dish and serve it while it’s super-hot and lip smacking, being an eye candy certainly!