Vegetarian Lasagne

Another delicious vegetarian and dairy free lasagne.

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Dairy-free Béchamel

Ingredients: 

• 1-2 onion, peeled and roughly sliced

• 600ml soya or dairy free milk

• 150ml water

• 2.25 tsp vegetable stock powder

• 3 cloves

• 3 bay leaves

• 1/4 + 1/8 tsp grated nutmeg

• 4.5 tbsp cornflour

• 3 tbsp vegetable oil

• pinch of salt

• pinch of pepper

Method:

1. Put the onion slices in a pan. Pour in the milk and the water. Add the stock powder, cloves, bay leaves and nutmeg. Bring the mixture to the boil, then remove from the heat and set aside for 20 minutes. Using a slotted spoon, remove the onion, cloves and bay leaves and discard.

2. In a separate saucepan, mix together the cornflour and oil until you have a smooth paste. Gradually pour in the FLAVORED soya milk, whisking constantly.

3. Place the pan on the heat. Bring to the boil, whisking the whole time, until the mixture thickens to a smooth sauce. Season with salt and pepper. Remove from the heat and use as required.

Vegetarian lasagne

Servings: 4-6

Ingredients:

• 1 tbsp oil

• 1 celery stalk (finely chopped)

• 1 onion (brown, white or red) (finely chopped)

• 2 carrots (finely chopped)

• 2 garlic cloves (minced)

• 1 bell pepper (finely chopped)

• 1 bay leaf

• 1 tbsp Tomato Puree (paste)

• 500g (2 cups) Passata or canned chopped/crushed tomatoes

• 375ml (1 1/2 cups) low sodium vegetable or chicken stock (broth)

• 1 cup of fresh or frozen spinach (optional)

• 200g mushrooms (thinly sliced)

• 9 lasagne sheets

• 250g Dairy free Mozzarella

• 30g (1/2 cup) grated parmesan cheese

Method:

1. Heat oil in large saucepan and sauté onions, celery, carrots and garlic on a low heat for 5 mins. Add the bell pepper and continue to sauté for a further 5 mins. Stir in tomato puree, passata, bay leaf and one cup (230 ml) of stock. Reduce heat and simmer for approx. 30 mins (adding more stock when and if needed)

2. Preheat oven to 180c / 350F.

3. Spread a thin layer of vegetable mixture to the bottom of a baking dish (approx. 9" x 7") Cover with a single layer of lasagne, snapping the sheets to fit. Then add a third of the vegetable mixture to cover the lasagne sheets then a layer of mushrooms then a layer of the bechamel.

4. Repeat this process twice: lasagne sheets, vegetable mixture, mushrooms and bechamel. then on the last layer on top of the bechameladd mozzarella and sprinkle with parmesan cheese. Bake for 30-40 mins or until fully heated and crispy on top.

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When you are sick, you tend to want comfort food and homemade lasagne for me is one of those foods. As we had been eating a lot of meat, i wanted to do a vegetarian and dairy free version. it is a close adaptation of my red lentil lasagne recipe but instead added a lot more vegetables to the sauce as well as a layer of mushrooms. i think this was the best dairy free version yet, the bechamel sauce was tasty and creamy and the cheese melted to have a nice cheesy crust on top. i know that lasagne isn’t a dish that you can whip up quickly but it is worth the wait. the sauce and even the bechamel can be made ahead of time then you just need to assembly the layers, add the cheese then place it in the oven.