Vegetarian Lasagna
Lasagna is such a favourite meal in our family. When growing up, lasagna was my absolute favourite dish. I have such fond memories of mum cooking up a large tray and the smell wafting through the house was just divine.
As I moved to a vegetarian diet in my adult years, I wanted to recreate that same smell and nostalgic feeling from when I was a kid. I experimented with a simple lasagana – just pasta sheets and tomato sauce and cheese without the meat. It was delicious but something was missing. I began experimenting with adding a few different vegetables. I finally created this recipe – the perfect blend of vegetables to provide the texture I was after and packed with flavour. The best part is the home-made vegan cheese that doubles up as a cheese and bechamel sauce.
This recipe will make a large lasagne tray with 12 medium size portions.
Vegetarian Lasagna
Ingredients
- 24 medium size dry lasagne sheets
- 1 large eggplant
- 2 large zucchinis
- 140 grams mushrooms
- 1 clove garlic
- bunch fresh basil
- 2 bottles tomato passata
- 1 onion
- 1 teaspoon salt
- 2 teaspoons olive oil
- 230 grams potato
- 200 grams sweet potato
- 1 onion
- 3 tablespoons nutritional yeast
- 1/2 cup raw cashews
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 cup water
Lasagna and Tomato Sugo
Vegan Cheese
Method
Tomato Sugo (Sauce)
- Cut onion into large chunky pieces and sauté in olive oil until starts to brown.
- Once brown add passata, salt and basil.
- Let cook on medium heat for 30 minutes.
- Once cooked blend in a food processor to create a smooth sauce
Vegan Cheese
- Boil the potatoes and onion until soft.
- Strain vegetables leaving a cup of the water aside.
- In a food processor blend all ingredients until you create a smooth consistency. Add ¼ of the boiled water to help blend and if too thick add more water. Set aside.
Vegetables
- Slice eggplant into 2cm slices – place on baking tray lined with paper and drizzle with olive oil and salt and bake at 180 degrees for 25 minutes.
- Cut off ends of the zucchini and with a wide grater to create long thin slices. Place zucchini on a chopping board, sprinkle with salt and let sit for 10 minutes to sweat. Dab excess water with a paper towel.
- Slice mushrooms and then sauté in a fry pan with a dash of oil and a clove of garlic, and a light sprinkle of salt. Cook until mushrooms soften and all water has evaporated.
- Once all the vegetables are cooked, set aside.
Building your Lasagne
- Place a layer of tomato sauce on the bottom of your tray – enough to cover the entire tray. Place your first layer of lasagne sheets on top of the sauce, covering the base of the tray.
- Top the lasagne sheets with the eggplant. Top eggplant with tomato sauce, home-made vegan cheese and a scatter of vegan parmesan.
- Place your next layer of lasagne sheets over the eggplant. Top with the sliced raw zucchini, tomato sauce, home-made vegan cheese, and vegan parmesan.
- Place the next layer of lasagne sheets on top of the zucchini. Top with mushrooms, tomato sauce, home-made vegan cheese and parmesan.
- Place the final layer of lasagne sheets on top of the mushrooms. Top with sugo so that the entire sheets are covered, top with home-made vegan cheese, and a generous scattering of parmesan
- Bake in oven at 180 degrees for about 30 minutes or until the top of the lasagna is golden brown.
Frequently Asked Questions
You mentioned that lasagna was your absolute favorite dish growing up, and you wanted to recreate that nostalgic feeling in a vegetarian version. What was the most challenging part of adapting this classic dish to a vegetarian recipe?
The most challenging part of adapting lasagna to a vegetarian recipe was finding the right combination of vegetables to provide the texture and flavour I was looking for. I experimented with various vegetables until I achieved the perfect balance. Additionally, creating a cheese and bechamel sauce that was both vegan and delicious was another challenge I faced, but it eventually led to the creation of the homemade vegan cheese used in the recipe.
Could you provide some tips for readers who might be new to making lasagna from scratch, especially when it comes to layering and assembly?
Certainly! When assembling lasagna from scratch, it's important to follow a few key tips: 1. Start with a layer of sauce on the bottom of your baking dish to prevent the noodles from sticking. 2. Begin with a layer of lasagne sheets, making sure they cover the base of the dish. 3. Alternate between layers of vegetables, sauce, and cheese. Be generous with the sauce and cheese for rich flavour. 4. Be mindful not to overfill the layers to ensure even cooking and neat servings. 5. Top the final layer of lasagne sheets with sauce and cheese to create a golden, flavourful topping. 6. Bake until the top is golden brown and the lasagna is cooked through.
Your recipe includes a homemade vegan cheese made from potatoes, sweet potatoes, cashews, and nutritional yeast. Can you describe the flavour and texture of this cheese sauce, and how it complements the lasagna?
The homemade vegan cheese in this lasagna recipe is rich and creamy, with a savory, cheesy flavour thanks to the nutritional yeast. It has a smooth, velvety texture that adds a luxurious element to the lasagna. This cheese sauce not only serves as a delicious topping but also acts as a bechamel sauce, adding a luscious, creamy layer to the dish. It complements the vegetables and pasta beautifully, making each bite satisfying and flavourful.
How do you recommend serving this vegetarian lasagna? Any side dishes or garnishes that pair particularly well with it?
This vegetarian lasagna is a complete meal on its own, but you can serve it with a simple green salad or garlic bread for a well-rounded dinner. Fresh basil leaves or parsley make excellent garnishes to enhance the presentation and add a burst of freshness to the dish.
Do you have any advice for readers who may want to customize this lasagna further? Are there additional vegetables or ingredients they can add to make it their own?
Absolutely! Lasagna is quite versatile, and you can customize it to your liking. Feel free to add or substitute vegetables based on your preferences. Some options include spinach, roasted red peppers, or sautéed onions. You can also experiment with different herbs and spices to tailor the flavour to your taste. Don't hesitate to get creative and make this lasagna your own.
