Best Vegan Vegetable Lasagne
A delicious lasagne that takes one hour to prep and 30 minutes to cook, with leftovers so you don't have to do anything the next night. Bon Appétite.
- 4 tsps olive oil divided
- ½ onion peeled and diced
- pinch spices garlic salt, coriander, Italian herbs, all spice
- 2 cloves garlic mashed
- 6 oz mushrooms cleaned and sliced (about 2 cups)
- 2 vegan sausages sliced
- 1 zucchini cut in small rectangles
- ½ eggplant cut in small rectangles
- 1 packet tempe broken up into crumbles
- 1 TBSP soy sauce or coconut aminos
- 1 TBSP maple syrup
- 2 cups tomato basil pasta sauce divided
- lasagna pasta sheets
For the white sauce:
- ½ cup vegan butter I use Earth Balance
- ½ cup all-purpose flour
- 1 cup vegetable broth
- 1 cup non-dairy milk I used almond unsweetened vanilla
- 2 TBSP nutritional yeast
- ½ tsp dijon mustard
- 1 tsp salt
- pinch pepper
- ¼ cup crushed cashews for topping option to use vegan cheese
Precut the onion, mushrooms, sausages, tempe, zucchini and eggplant and set aside separately.
In a large pan on medium heat, add 1 tsp of the olive oil, the chopped ½ onion and the spices. Sauté for 5-8 minutes until well done and add 2 cloves mashed garlic for the last 30 seconds.
While the onions cook, in a medium pan, add 1 tsp olive oil and the 6 oz mushrooms. Sauté till lightly browned and then combine with the onions and set aside.
In the large pan, add 1 tsp olive oil and sauté the zucchini and eggplant till golden brown on both sides. Set aside separately to the onions + mushroom mix.
While the eggplant + zucchini cook, in the medium pan, add 1 tsp olive oil and sauté the vegan sausages for 5-8 minutes, turning and browning the outside. Add to the onions + mushrooms when complete and set aside.
In the large or medium pan (whichever is available) add the tempe crumbles with the 1 TBSP soy sauce and maple syrup. Sauté for about 5 minutes. Add together with the onions, mushrooms and sausages.
For the white sauce:
Preheat the oven to 400°F (204°C).
In a small/medium pot, add the butter and melt. Add the flour slowly and stir continuously. Mix until a paste forms.
Add the vegetable broth mixing continuously. Add the non-dairy milk and mix slowly as the sauce thickens.
Add the nutritional yeast, dijon mustard, salt and pepper and mix well. Set aside.
Layering the lasagna:
In a large, deep baking dish (about 9x13in) spread 1 cup of the tomato basil pasta sauce all around the bottom.
Add a layer of lasagna pasta sheets.
Spread a layer of the onions, sausage, mushroom and tempe mixture. About half the total mixture.
Add a layer of zucchini and eggplant, alternating them like a checkerboard, about half the total vegetables.
Spread a layer of white sauce next and make sure it covers the other ingredients well. Just under half the total amount of sauce.
Repeat steps 1-5 (tomato basil pasta sauce, lasagna, sausage mixture, zucchini + eggplant) and then end with a generous white sauce layer.
Add crushed cashews and/or vegan cheese as a topping.
Cover with tin foil and bake at 400°F or 204°C for 30 minutes. Uncover and bake for an additional 5-10 minutes until the cashews are lightly browned. Put your feet up and enjoy!