lasagna
An easy and comforting lasagna.
Ingredients
– 1 onion
– 3 garlic cloves
– 10 medium size mushrooms
– 2 zucchinis
– 1 red bell pepper
– 2 cups of spinach
– 2 carrots
– 2 celery sticks
– 1/3 cup of basil
– 400g of canned tomatoes
– ½ cup of tomato purée
– spices (2 teaspoons each): Nutritional yeast oregano, basil, salt, pepper, and paprika
– ¼ cup of veggie broth
Bechamel sauce
– 3/2 cups of cashews (soaked for a minimum of 2 hours)
– 1/3 cups of nutritional yeast
– 2 tsp of lemon juice
– 1 tsp of garlic powder or 1 fresh minced garlic clove
– 1 tsp of onion powder
– 1/3 cup of water (more if needed)
– a pinch of salt and pepper
Nut parmesan
– 1/2 cup of your preferred nut (cashew or blanched almonds work really well)
– 1/8 cup of nutritional yeast
– 1 tsp of salt
– 1 tsp of garlic powder
– 1 tsp of onion powder
Place all the ingredients in a blender and pulse to get that parmesan texture (be careful not to overdo it and make nut butter)
Directions
- Chop all of your vegetables and mince the garlic
- Heat a big pan with half of the veggie broth
- sauté the chopped onions with the garlic for a few minutes or until brown
- Add all of the vegetables, the canned tomatoes, tomato purée and spices to the pan.
- Stir and allow to simmer until all the veggies are cooked through. (about 20 min) Preheat the oven to 220 degrees Celsius.
- Prepare your béchamel sauce by placing all your ingredients in a blender (we use a NutriBullet) and mix until smooth.
- When the veggies are ready, you can assemble your lasagna by placing the veggie mix in a casserole and then a layer of lasagna pasta sheets (make sure there are no eggs in it ) then the béchamel sauce on top. Repeat until your tray is full finish with the béchamel and top it with some cashew parmesan.
- Cook in the oven for about 30 min.
Bonne appétit
Vegan Vendredi 