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  • Ann-Sophie Hamilton

Super Juicy and Creamy Vegan Lasagna




My Vegan lasagna recipe has been an absolute success. I am so proud because, since turning vegan, I have tried more than once to create a creamy and satisfying lasagna that everybody can enjoy. After failing miserably, I finally found the perfect recipe. I cooked in for my family on our New Year's Eve diner, and have reproduced it for some friends afterwards. I am happy to say that everybody enjoyed it and asked for more!


So after popular demand, I am sharing the recipe here so you can try it yourself and let me know what you think :)


Enjoy!


For this recipe you will need:

Lasagna Pasta

4 small Eggplants

2 Squashes

Spinach

Onions

Green Peppers

Red Peppers

Hot peppers

Fresh Garlic

Lime

Mushrooms

Shallots

Cashew Milk

Hummus

Vegan cheese (My favorite brand is FOLLOW YOUR HEART)

Nutritional yeast

Mustard

Ketchup

Tomato Paste

Classic Pasta Sauce

Cooking oil of your choice


Spices:

Cummin

Cilantro

Sea Salt

Ti Bonm Leaf (Do not know how to translate this sorry :p)

Liquid aminos


Keep in mind that for this recipe, you will need 2 different pans of veggies.


For Veggie pan #1:

Peel the eggplants and cut long and thin pieces

Cut squash in long and thin pieces

Cut onions

Cut red and green peppers

Smash about 10 garlic cloves


In a large sauce pan, boil some water

When water is boiling, add eggplants and squashes.

Let them cook for about 20 minutes until it is cooked and soft

Add some oil and let it simmer for 3 minutes

Add some garlic paste and mix all together

Add tomato paste

Add ketchup

As you lower the heat, add some cumin and salt

Add 2 handfuls of spinach

Cover the mixture as you let it simmer on very low heat


While the first veggies mixture is simmering on low heat, take a skillet to prepare veggie pan #2


On the skillet, put a little bit of oil

Cut mushrooms, green peppers, red peppers, shalotts, onions, ti bonm leaves and some garlic paste

Add the veggies mixture to the hot oil

As veggies or stir-frying on low heat, add some salt and cumin and mix together

As veggies are becoming more flavourful, add some lime juice and spray lots of liquid aminos


Let pasta boil in different pan


While both veggie pans are ready, it will be time to prepare your creamy sauce!! Yum


Add cashew milk to a pan on medium heat

Add mustard

Garlic paste

The whole hummus box

Nutritional yeast

Vegan cheese

Mix everything slowly on medium heat

Add flour and keep mixing together until you obtain a well blended mixture

Add some salt if you wish.


Now it is time to assemble your lasagna


In a glass pan, put some of the creamy mixture so the lasagna doesn't stick to the pan.

Lay down some pasta

Pour some of the first veggie pan mixture

Pour some of the second veggie pan mixture

Add some creamy sauce

Pour some nutritional yeast

Pour some pasta sauce

Lay down some more pasta


You know the drill... keep building your layers until your pan is full


On top, pour the rets of your creamy cheese, some nutritional yeast and decorate with some ketchup


Leave in Oven for about 20 to 30 minutes max. Do not let it dry so your lasagna can remain juicy and creamy!


Serve, ENJOY!


P.s: Tastes even better as a leftover ;)





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