All-in Vege Lasagne
This delicious lasagne recipe is perfectly crafted so you can use whatever veggies you have on hand. Although it takes some time to cook, the actual prep time is only 20 minutes all up. Plus – anything goes – use any vegetables you have in hand!
- 1 big bunch or 250g spinach, silverbeet or kale
- 150g lasagne sheets
- 1/2 cup grated vegan cheese
- Vegetable Sauce
- 1 tbsp Chantal Organics Coconut Oil
- 1 onion, diced
- 2 cloves garlic, crushed/chopped
- 2 cups chopped veggies (whatever you have on hand)
- 1 1/2 cups Chantal Organics Passata
- 1/2 tsp sea salt
- 1/2 cup plant-based milk of choice
- 1 tsp Chantal Organics Rice Syrup
- Tofu Ricotta
- 275g tofu
- ½ cup plant-based milk
- 1 cup fresh basil
- 2 cloves garlic
- 2 tbsp lemon juice (1 lemon)
- 1 tbsp white miso
- 1 tsp sea salt
- 1/2 tsp black pepper
Preheat the oven to 180°C (360°F), and grab a 30x30 cm or similar sized dish.
Make sauce: Heat coconut oil on medium, sauté onion for 1 minute, then add garlic and veggies for another few minutes until starting to soften. Add tomatoes, herbs and salt and simmer on low for 10 minutes until slightly reduced, then add milk and sweetener and turn off the heat.
Make ricotta: Blitz all ingredients together until smooth (while sauce is cooking).
Prep greens: Steam greens in a pan with a dash of water, stems first, then leaves at the end.
Assemble: add a little bit of sauce to cover the bottom of your dish, then 1/4 of lasagne sheets (layer 1), 1/2 your tofu ricotta, 1/2 of your greens and then 1/4 lasagne sheets (layer 2). Then add 1/2 your veggie sauce, 1/2 greens and 1/4 lasagne sheets again (layer 3. Finally, do 1/2 veggie sauce, 1/4 lasagne sheets (layer 4) and top with 1/2 ricotta and a hearty topping of vegan cheese.
Bake: covered for 30 minutes, uncovered for 10, or switch it up to grill for those last 10 to brown it faster. Be sure to let rest for 5-10 minutes before serving so it holds together when sliced. Will keep in the fridge for 5 days, or in the freezer for 2 months.
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