Before going vegan I had never really much time for the meat layered / cheese layered / meat layered concoction of the traditional lasagne. I always seemed to prefer a different pasta dish – perhaps it was the ol’ subconscious telling me that animal products topped up with other animal products really wasn’t doing me any favours; not to mention the poor cows themselves.
But here I am, some 5 years later – and simply not being able to get enough of this simple-to-make, delicious vegan lasagne! It is super easy, and quick enough to make for a mid-week dinner. The version I present here is the simplest form – but feel free to layer it up with as many veggies as you like – aubergine, zucchini, leeks, carrots, tomatoes, kale; there is no limit! (Well, maybe you’ll need to increase the size of the pan) 🙂
- 1 potato, peeled and quartered
- 1 head cauliflower
- 1 onion
- 3 cloves garlic
- 1 bag – 500g frozen tofu mince – if making gluten free, make sure this has no barley etc)
- Dried herbs of choice – I used sage and oregano
- 2 cans tomatoes chopped
- Salt and pepper
- Lasagne sheets (GF if needed)
- 2 tablespoons nutritional yeast
- 1 tablespoon oil
- 1 teaspoon onion powder
- Vegan cheese to top (optional)
Pre-heat your oven to 200C/390F/gas mark 6. Throw your potato and cauliflower into a pot, cover with water and bring to boil. Boil until soft and then set aside, reserving 3/4 cup of the cooking water.
Heat some oil in a pan and sauté your chopped onion and garlic until onion is soft. Now add in the frozen soy mince and stir. Cook for about 5 minutes before crushing in your dried herbs. Now add tinned tomatoes and cook for a further 10 minutes.
Whilst that is cooking, place the potato and cauliflower into a blender. (you could use hand blender too). Add cooking water, soy milk, nutritional yeast, oil, salt and pepper and onion powder. Blend on high speed until you get a really smooth consistency.
Now for the fun part! Spread a thin layer of ‘meat’ sauce over the bottom of your baking dish. Then a layer of pasta sheets. Then a layer of cauliflower sauce. Repeat until you reach the top!
Here you can sprinkle on some vegan cheese and dried herbs before putting it in the oven. Bake for about 25 – 30 minutes or until golden on top and pasta sheets are cooked through.
Enjoy with salad or vegetable sides and some crusty bread if you’re game! This will please anyone AND the Italian boyfriend gives his approval – so all wins over here 🙂