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Vegan lasagne with cauliflower bechamel
Vegan lasagne with cauliflower bechamel
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Prep Time:
50 minutes
Cook Time:
65 minutes
Total Time:
115 minutes
Indulge in our decadent vegan lasagna - a guaranteed family favorite with rich, cheesy layers of comfort in every bite.
Ingredients:
  • 56.88 gm extra virgin olive oil
  • 1 leek, white part only, sliced
  • 200g button mushrooms, sliced
  • 1 small eggplant, diced into 1cm pieces
  • 1 baby fennel, trimmed, thinly sliced
  • 81.68 gm dry red wine
  • 410g can tomato puree
  • 91.58 gm tomato paste
  • 20.00 ml Vegetable Stock Powder
  • 60g baby spinach
  • 62.50 ml chopped fresh basil leaves, plus extra leaves to serve
  • 1 small brown onion, chopped
  • 800g cauliflower, chopped
  • 375.00 ml unsweetened almond milk
  • 6 large vegan dried lasagne sheets
  • 600g butternut pumpkin, peeled, thinly sliced
  • 250.00 ml shredded vegan mozzarella
  • Extra 9.20 gm extra virgin olive oil
  • 62.50 ml panko breadcrumbs
Instructions:
  • Preheat your oven to 200C/180C fan-forced and generously grease a 2-litre, 5cm deep, 22cm x 25cm baking dish.
  • In a large saucepan over medium-high heat, heat half of the oil. Cook leek, stirring, for 3 minutes until softened. Add mushroom, eggplant, and fennel. Cook for 5 minutes until starting to brown. Pour in wine and simmer for 2 minutes until reduced by half. Enjoy!
  • Stir in tomato puree, tomato paste, and half of the stock powder. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Simmer for 5 minutes until the sauce slightly thickens. Add the spinach and basil, then season with salt and pepper.
  • While you wait, warm the rest of the oil in a medium saucepan over medium heat. Sauté the onion for about 5 minutes until it's softened. Mix in the cauliflower, cover, and cook for 5 minutes until it starts to soften. Stir in the flour, followed by the almond milk, remaining stock powder, and 1/2 cup water. Bring it to a boil, then lower the heat to medium. Cover and cook for 15 minutes, stirring frequently, until the cauliflower is very tender. Blend the mixture with a stick blender until smooth. Season with salt and pepper to taste.
  • Lay down 2 lasagne sheets in the dish. Spread half of the leek mixture and half of the pumpkin over the sheets. Repeat the layering. Add the remaining 2 lasagne sheets followed by the cream sauce. Sprinkle mozzarella on top, then spray with oil. Bake for 40 minutes until golden. Let it sit for 15 minutes before serving.
  • In a small frying pan over medium-high heat, heat some extra oil. Add breadcrumbs and cook for 2 minutes until golden, stirring occasionally. Drain on paper towel, then sprinkle over lasagne along with extra basil leaves before serving.

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