The Ultimate Vegan Lasagna

• Vegetarian

• Produce

  • 1/2 tsp Basil, dried
  • 1 Eggplant, small
  • 1 1/2 tsp Garlic powder
  • 1 Herbs, fresh
  • 1 tsp Oregano, dried
  • 1 Red bell pepper, small
  • 1/2 tsp Rosemary, dried
  • 100 g Soya mince
  • 1 Yellow onion
  • 1 Zucchini, medium

• Condiments

  • 500 g Tomato sauce

• Pasta & Grains

  • 1 Lasagna noodles

• Baking & Spices

  • 1/4 tsp Black pepper
  • 50 g Flour
  • 1/4 tsp Nutmeg
  • 1 pinch Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 50 g Olive oil, Extra Virgin

• Dairy

  • 800 g Almond cream
  • 200 g Cheese, grated vegan

Found on honeyandfigskitchen.com

Description

Ingredients

• 50 grams extra virgin olive oil
• 50 grams flour
• 800 grams almond cream
• 1/4 tsp. black pepper
• 1/4 tsp. nutmeg
• a pinch of salt
• 100 grams soya mince
• 1 medium zucchini
• 1 small eggplant
• 1 small red bell pepper
• 1 yellow onion
• 500 grams tomato sauce
• 1 tsp. dried oregano
• 1 + 1/2 tsp. garlic powder
• 1/2 tsp. dried basil
• 1/2 tsp. dried rosemary
• salt and pepper to taste
• Lasagna noodles, as many as you need
• 200 grams grated vegan cheese of choice
• Fresh herbs for the top

Directions

• Heat the olive oil in a saucepan until warm. Remove the pan from heat and dump in the flour. Stir in quickly into the olive oil. Bring pan back to heat and add the almond cream. Whisk to combine. Add in spices and salt and whisk again to combine. Check to see if it needs any more salt or spices. Heat on low-medium heat until it simmers and thickens. Once its bubbly, remove from heat.
• Soak the soya mince in water for 20-25 minutes. Mince all the vegetables. Heat some olive oil in a pan and when its warm, add the vegetables. Add in soya mince and heat until golden. Add in tomato sauce and spices and simmer for 10-15 minutes until slightly reduced.
• Spread a layer of bechamel sauce in your baking pan. Place a layer of noodles on top and spread some more bechamel on them. Add a layer of bolognese followed by another layer of noodles and top with more bechamel. Keep on adding layers of pasta and sauce until you dont have any more left. Mix grated cheese and a couple of tablespoons of bechamel and top the lasagna with this mixture. Bake at 220ºC for 10 minutes or until cheese is golden and bubbly.