Dinner, Pasta Dishes, Something To Share, Uncategorized

Vegan Lasagna

 

It’s Sunday, I hope you’re having a wonderful weekend!

This weekend I am lucky enough to be spending with my family, something that has become quite rare since moving away last year. Weekends spent at home always involve big meals. This vegan lasagna is a perfect dish to share with your loved ones this weekend!

 

I’m going to be honest with you, at first becoming vegan left me with a little apprehension that I wouldn’t be able to enjoy meals that had forever been at the heart of family meal times. I am pleased to say this has not been the case. Instead I have found a new enthusiasm for the traditional family meals we share through experimenting with re-inventing the recipes.

Lasagna is definitely a traditional meal within my family. It has been enjoyed countless times at family dinners and is even a regular replacement for a roast on a Sunday. Food holds much more significance for most people than purely something to prevent hunger. The sentimentality we have for food maybe cultural or even just tied up in family tradition either way its important, food bring us together.

Josie xxx

Serves 417273770_725363620966670_1967305771_o

Ingredients:

  • 2 tbsp Olive Oil
  • 1 Onion
  • 2 Garlic Cloves
  • 100g Mushrooms
  • 1 Courgette
  • 1 Pepper
  • 400 ml can of Chopped Tomatoes
  • 300 ml Vegetable Stock
  • 3 tsp Tomato Puree
  • 2 tsp Italian Seasoning
  • Salt / Pepper
  • Vegan Lasagna Sheets

For the topping:

  • 2 tbsp Vegan Margarine/ Oil
  • 2 tbsp Plain Flour
  • 500 ml Non Dairy Milk
  • 4 tbsp Nutritional Yeast Flakes
  • 1/2 tsp Mustard Powder
  • 1tsp Paprika
  • Salt / Pepper
  • 100 g Grated Violife/ Non Dairy Cheese

Method:

  1. Firstly, if you are using dried pasta sheets place in a bowl of boiled water before softening. Place the pasta sheets into the water separately to prevent them sticking together.
  2. Dice the courgette and pepper, drizzle with olive oil and place in the oven to roast at 180C for 15 minutes.
  3. Whilst the peppers and courgettes are roasting dice and fry the onion in a deep pan. When the onion begins to turn translucent add the mushrooms finely sliced. Crush the garlic into the pan and fry along with the mushrooms and garlic.
  4. When the mushrooms are softened add in the chopped tomatoes, stock, puree and tomato puree.
  5.  Season with Italian seasoning and salt and pepper. If you cannot find Italian seasoning substitute oregano, basil or thyme.
  6. Begin assembling by spreading a thin layer of the tomato sauce into the bottom of a casserole dish. This will prevent the pasta from burning on the bottom of the dish. Drain the pasta sheets from the boiled water and place a layer ontop of the layer of sauce.
  7. Next add a layer of roasted vegetables then a layer of tomato sauce. Add another layer of pasta. Continue to layer in this order until you reach the top of the dish insure pasta sheets cover the top. Leave a small distance between the top of the pasta and the top of the bowl to prevent the sauce coming over the top of the dish in the oven.
  8. Complete the sauce as directed bellow and bake in the oven for 30 minutes at 180C.

To Make the Topping:

  1. Melt 2 tbsp of vegan margarine in a sauce pan. Mix this with an equal amount of plain flour to create a roux.
  2. Stir the milk into the roux to create a thick sauce, try to do this quickly to avoid lumps of flour.
  3. The nutritional yeast will thicken the consistency of the sauce further.
  4. Add 1/2 tsp of mustard powder and 1 tsp of paprika and season with salt and pepper.
  5. Pour the topping evenly onto the pasta and then cover in a layer of grated vegan cheese.
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