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.
Course Main Course
Prep Time 1hour
Cook Time 35minutes
Total Time 1hour35minutes
½onionpeeled and diced
pinchspicesgarlic salt, coriander, Italian herbs, all spice
6ozmushroomscleaned and sliced (about 2 cups)
1zucchinicut in small rectangles
½eggplantcut in small rectangles
1packet tempebroken up into crumbles
1TBSPsoy sauceor coconut aminos
2cupstomato basil pasta saucedivided
lasagna pasta sheets
For the white sauce:
½cupvegan butterI use Earth Balance
1cupnon-dairy milkI used almond unsweetened vanilla
¼cupcrushed cashews for toppingoption 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!