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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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