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Tue, 21 Jan 2020 15:09 GMT

The Cookery Book: Vegan Lasagna

Lifestyle & Health

Hannah Bardsley

Tue, 07 Jan 2020 15:06 GMT

Happy vegan-uary and welcome back to the Cookery Book! We are starting with a warm and hearty dish perfect for the winter months, or any month really. There is never a bad time for lasagna.

This vegan lasagna tastes almost the same as vegetable lasagna. In fact, the only difference is the cheese on top. The vegan cheese doesn’t melt as well and provides more of a crunch.

If you want the delicious melted cheese experience, we already have a vegetable lasagne recipe already on the cookery book. But if you are back in need of a dairy free option, look no further.

Ingredients

2 bell peppers, halved and sliced

2 large flat-topped mushrooms, halved and sliced

½ a courgette, sliced

1 red onion, quartered and sliced

3 cloves of garlic, minced

A handful of basil leaves, roughly chopped

700g of tomato passata

8 lasagne sheets

2 ½ cups of oat milk

¼ cup of flour

50g of vegan butter

30g of vegan cheese, grated

1 tsp of nutmeg

Salt and pepper

Method

Preheat the oven to 200 degrees Celsius, fan forced.

This recipe is a lot of layering. So, once everything has been sliced the first thing to do is make the white béchamel sauce.

Put a small saucepan on medium heat. Melt the vegan butter in the pan. Once fully melted pour in the flour and stir until it forms a paste. Once the paste is formed pour in a little of the oat milk and create a thicker paste and then pour in the rest of the milk and the nutmeg and salt and pepper to taste.

Cook on a medium heat stirring continuously to prevent burning on the bottom. After 10 minutes the sauce should start to thicken. Stir until it is thick and glossy but pourable. Then remove from the heat.

To begin the process of building the lasagne, start with the vegetables. Layer one third of the vegetables flat on the bottom of a rectangular ceramic dish. Then pour one third of the passata sauce over the vegetables, making sure they are fully covered.

Spoon just over a third of the béchamel sauce over the tomato sauce and then layer the lasagne sheets on top to completely cover the food below.

Repeat this for the second layer.

For the final layer of the lasagne we want to create more of a red sauce. Mince the remaining third of the vegetables and mix it into the reaming passata. Pour the passata over the dry pasta. Pour the rest of the béchamel sauce over the lasagne, so that it completely covers the top of the dish.

Throw the grated cheese on top, then cover with foil and place in the oven. Cook for 30 minutes, then remove the foil and cook for a final 10 minutes.

Remove from the oven and allow the lasagne to sit for five minutes before serving hot.

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