Okay, here is my own creation of a Vegan Lasagne recipe that I absolutely love. Crammed full of veggies, bursting with flavour and a sneaky little trick at the end to make you forget that it is not covered in cheese. Which also makes it lower in fat than your average meat or even veggie lasagne. Great news for your health, your waist line and the planet.
Of course you can add your own twists to this easy recipe, by adding your favourite ingredients, using only fresh ingredients or making everything from scratch (including the pasta sheet and sauce), however my recipe is a little of both.
- 12 dried flat lasagne sheets (I like using spinach ones for an extra something different, but any will do).
- 6 tomatoes (largish in size and a little overripe are better). You can use a jar of 400g pasta sauce here if you want to cheat even further.
- 3 cloves of garlic or 1 heaped teaspoon of garlic paste.
- 1 heaped teaspoon of dried herbs (Or a good hand sized bunch of oregano, basil and chives, chopped).
- 1 small jar of tomato pesto ~150g (Or a small tin of tomato puree).
- A good helping grind of course black pepper (half teaspoon).
- 1 Spanish onion diced. (Or an onion of your preference).
- 4 large Kale leaves (with stems removed and coarsely chopped).
- 10 medium mushrooms chopped (white, portabella or your preference).
- 1 courgette diced (zucchini).
- 1 broccoli head loosely chopped.
- 1 yellow bell pepper (capsicum. I like to have different colours within my lasagne, but any colour will do).
- 250g of Lentils drained ~ 1 tin (Or you can use fresh ones and soak them for 24 hours beforehand).
- 8 sundried tomato slices, finely chopped ~ 150g.
- 1 teaspoon of olive oil.
- 75 – 100g of Breadcrumbs.
- *1 tablespoon ground flaxseed (great addition for an Omega 3 boost).
- *1 tablespoon of protein (pea, hemp, etc…)
* Suggested Vegan additions, however not essential.
- Preheat the oven to 200 degrees C.
- Place the fresh tomatoes, garlic, herbs, pesto, flaxseed, protein powder and black pepper into a food processor and blend until chopped into a pulpy sauce.
- In a large mixing bowl, combine the diced onion, chopped kale, mushrooms, broccoli, bell pepper, lentils and sundried tomatoes and mix well.
- Into this mixing bowl, pour the tomato sauce and mix thoroughly. The vegetables should be well and truly covered, with a good helping of sauce in the base of the bowl. If this mix seems a little dry, you might consider adding a table spoon of olive oil or 100ml of water.
- Coat your oven baking tray with the teaspoon of oil (to avoid the lasagne sticking) and lay down four sheets of dried pasta.
- Spoon a good helping of the veggie sauce mix upon the first layer of lasagne sheets and make sure it is spread out evenly. The mix should cover the sheets to about 3/4 to an inch thick.
- Lay down the next four sheets of pasta and cover with another layer of veggie sauce mix.
- Repeat with the last four sheets of pasta and the final layer of veggie sauce mix.
- Cover the entire tray with aluminium foil and place into the preheated oven.
Now for the crispy trick at the end…
Bake in the oven for 45 minutes. At this time, take the tray out of the oven, remove the foil and coat the entire top of the lasagne with the breadcrumbs evenly. Place the uncovered tray back into the oven and bake for a further 15 minutes or until the breadcrumbs turn a crispy golden colour.
When finished cooking, take out of the oven, let stand for 5 minutes, slice into desired portions and serve.
This meal is accompanied well by some steamed veggies in Winter (potatoes, pumpkin and corn) or a nice garden salad in Summer.
Cooking times may vary depending on your oven.
Preparation time 30 minutes. Cooking time 60 minutes. Serves 4 to 6 people (or plenty for leftover lunch the next day).