Healthy Vegetable Lasagne
With two easy base recipes and a very simple and healthy tofu bechamel sauce, this lasagne is a cinch to whip up – even on a weeknight!
Courtesy of Fabulous Health
See other recipes by Fabulous Health
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Preparation time
40 min
Cook time
40 min
Total time
80
Cuisine
Italian
Meal
- mains
Servings
6
Ingredients
Cheesy tofu béchamel
- 300g/10.5 oz silken tofu
- 125ml/½ cup unsweetened soya milk (or plant milk of choice)
- 30g/½ cup nutritional yeast
- Juice of ½ lemon
- 1 tsp miso paste
DIY Parmesan cheese
- 2 tbsp nutritional yeast
- 2 tbsp slivered almonds (lightly roasted)
- 1 tsp onion powder
- 1 tsp garlic powder
Filling
- 2 x 400g/14 oz tins brown lentils, drained and rinsed (or 1 cup raw soaked and cooked)
- 2-3 cloves garlic, crushed
- ½ large onion, minced
- 5-6 cups mixed veggies (mushrooms, courgette, carrot), grated or pulverized in the food processor
- 300ml/1¼ cups passata (without sugar)
- 2 tbsp tomato puree
- 1 tbsp mixed Italian herbs
- 250ml/1 cup vegan stock (without sugar. Use gluten-free if needed)
- 1 tbsp vegan Worcestershire sauce (use gluten-free if needed)
- ½ tsp liquid smoke (use gluten-free if needed)
Lasagne sheets and extras
- 1 x packet wholemeal lasagne sheets (use gluten-free if needed)
- Sugar-free tomato pasta sauce
- 1 x bag of organic baby spinach
Instructions
- Preheat the oven to 180°C/350°F/Gas Mark 4.
Cheesy tofu béchamel
- Blend all the ingredients together until smooth. Set aside.
DIY Parmesan Cheese
- Using a medium bowl, thoroughly combine all of the ingredients. Set aside.
Filling
- Sauté the onion and garlic in a little stock.
- Add all other filling ingredients. Simmer for 25 minutes uncovered to soak up most of the liquid.
Lasagne/extras/assembly
- Soak the lasagne sheets in a single layer in a baking dish filled with hot water to soften.
- Add 2 tbsp tomato sauce to the bottom of a 23 x 33cm (approx.) Pyrex lasagne dish and evenly spread to cover.
- Place 3-4 lasagne sheets in the dish to form a pasta layer.
- Top with a layer of filling and then a layer of baby spinach.
- Add another layer of lasagne sheets, filling and spinach.
- If there is room in the dish, add another layer.
- Top with a layer of lasagne sheets.
- Smother the whole dish in cheesy tofu béchamel and top with DIY parmesan.
- Bake for 30-40 minutes or until golden brown.
- Allow to cool for 10 minutes before slicing into 6 portions.
Keywords
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