Vegan lasagne
- 18 Ingredients
- Mild
Vegan lasagne is not only healthy and delicious, but also so easy to make! In this recipe, we’ve made a yummy filling with carrots, onion and squash and then topped the lasagne with tofu, pine nuts and cherry tomatoes.
What to shop
No of portions
Vegetable filling |
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3 carrots |
2 onions |
1 butternut squash |
2 tbsp cooking oil |
1.5 tbsp basil |
2.5 ml ground cayenne pepper |
1 tbsp smoked paprika |
0.5 tsp Santa Maria Rock Salt |
2 cans chopped tomatoes (400g) |
White sauce |
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2.5 tbsp dairy-free butter |
4 tbsp flour |
800 ml plant-based milk |
0.5 tsp Santa Maria Rock Salt |
0.5 tsp white pepper |
Lasagne |
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250 g egg-free lasagne sheets |
250 g natural tofu |
1 box cherry tomato |
30 g pine nuts |
How to prepare
- Preheat the oven to 220°C.
Vegetable filling
- Peel and finely grate the carrots. Finely chop the onions and dice the squash.
- Sauté all the vegetables in oil until softened in a large frying pan.
- Add the spices and crushed tomatoes. Let the sauce simmer for approx. 4 minutes on low heat.
White sauce
- Melt dairy-free butter in a heavy-bottomed saucepan on low heat and stir in the flour.
- Add the milk gradually, whisking constantly, and bring the sauce to the boil.
- Add the spices and let the sauce simmer for approx. 2 minutes.
Lasagne
- Layer the vegetable filling, sauce and lasagne sheets in a large, greased, ovenproof dish (approx. 2.5 litres). Add the white sauce to the last layer.
- Thinly slice the tofu and add to the sauce. Top with halved cherry tomatoes.
- Sprinkle the lasagne with pine nuts and season with Santa Maria Rock Salt.
- Cook the lasagne in the lower part of the oven for approx. 40 minutes. Insert a skewer or a small knife into the lasagne to make sure it is soft and well cooked, with a golden brown surface.
- Serve with a green salad and garnish with fresh basil.
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