Vegan Lasagne
This plant-based lasagne has beautiful layers of white, green and red. Every layer offers a unique combination of veggies packed with fresh, delicious flavours. The white sauce is so creamy and delicious, you’d never know it’s vegan!
Ingredients
2 boxes of Gluten Free Lasagne Sheets - Chantal Organics Extra Virgin Olive Oil
- Salt & pepper
- For the white layer
- 1 tbsp Chantal Organics Extra Virgin Olive Oil
- 1 onion, diced
- ½ cauliflower, cored & chopped
- 2 cups vegetable stock
- 2 tsp Dijon mustard
- 2 tbsp nutritional yeast
- For the green layer:
- 1 tbsp Chantal Organics Extra Virgin Olive Oil
- 2 courgettes, cubed
- 1 cup kale, roughly chopped
- 1/2 cup basil leaves, chopped
- 1 jar Chantal Organics Dairy Free Basil Pesto
- For the red layer:
- 3 tbsp Chantal Organics Extra Virgin Olive Oil
- 1 onion, diced
- 2 cloves garlic, diced
- 250g mushrooms, thinly sliced
- 1 jar Chantal Organics Bolognese Sauce or for a spicy alternative use 1 jar Chantal Organics Arrabbiata Sauce
- 1 can Chantal Organics Lentils, rinsed and drained
- To top it off
- 1 cup grated plant-based cheese
- 1 courgette, in thin slices lengthwise
instructions
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Make the white layer:
In a large saucepan over medium heat add oil and onion and cook, stirring frequently, for 2 minutes. Add the cauliflower, stock and mustard and bring to a boil with a lid on, then simmer for 10 minutes, unti cauliflower is tender. Stir in nutritional yeast, let cool, then transfer to a blender and blend until smooth. Set aside.
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Make the green layer:
Add oil to a large frying pan over medium heat. Add courgette and kale and sauté for 3–4 minutes, stirring often. Turn off the heat, add basil and pesto, stir well and set aside.
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Make the red layer:
Heat a tablespoon of oil in a large pan over medium heat. Add onion and sauté for 3 minutes. Add garlic, mushrooms and remaining oil and fry for 3–5 minutes, stirring often. Add lentils, Bolognese sauce or for a zesty kick use Arrabbiata sauce and stir. Bring to a boil, then simmer for 10 minutes, until thickened. Set aside.
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Assemble the lasagne:
Preheat the oven to 180°C. In a large ovenproof dish add a drizzle of oil, then a layer of lasagne sheets. Add red sauce and season with salt and pepper, then another layer of lasagne sheets. Add green veggie mix, and season with salt and pepper, then layer with lasagne sheets. Pour in the white sauce, season with salt and pepper, sprinkle with cheese, then cover with thinly sliced courgette.
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Bake
Bake in the oven for 30–35 minutes, until golden and cooked through.
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Tips:
For those not requiring gluten free pasta, use your choice of traditional lasagne sheets.
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Chantal Organics Products used
