One of my old housemates, Keeta, is a vegetarian and she made a delicious vegetarian lasagne once upon a time. I don’t know the recipe but I remember it being amazing. I tried to find something similar and came across a recipe from Good Chef Bad Chef online Dairy Free Vegetarian Lasagne.
Although I do not label myself as a vegetarian I thoroughly enjoy vegetarian and vegan foods. I am slowly reducing my meat intake and this is a staple for me. I also have trouble digesting lactose and tend to only eat yogurt so given it can be made dairy free is also a bonus. I also make it gluten free as I also am not that great at digesting gluten. I have made it for friends before and no one is yet to complain. You can get the recipe of Good Chef Bad Chef as this recipe is taken from there with some slight alterations.
- 2 cups of pumpkin, cubed
- 4 zucchinis, sliced thinly lengthways
- 1 eggplant, sliced thinly
- 4 cups of mushrooms of your choice, sliced and sautéed in oil (can use butter or vegan butter) with garlic, salt and pepper
- Gloves of garlic, smashed
- 1 onion, diced
- Olive oil (or butter/vegan butter)
- Salt and pepper
- 1 onion, diced
- 2 gloves of garlic
- 1 400g can of chopped tomatoes (organic)
- 1 tablespoon of tomato paste
- 1 bay leaf
- 1 cube or equivalent liquid vegetable stock
- 1-2 cups of water (not required if using vegetable stock liquid)
- 1 teaspoon of dried oregano
- 1 teaspoon of saffron threads (I don’t always use these)
- 1 packet of firm tofu, mashed
- 2 Tablespoons of olive oil/butter/vegan butter
- 1/3 cup of gluten free flour (you can use normal flour/spelt flour)
- 2 cups of soya milk (organic preferred)
- 1 teaspoon of Dijon mustard
- 1 packet of gluten free lasagne sheets (any brand you prefer)
- ½ bunch of basil leaves, chopped
- ½ parsley, chopped
- Oven dish to assemble lasagne
- Wooden spoon/s
- Baking tray/s
- Preheat oven to 180 degree Celsius
- Line the baking tray/s with baking paper and lay out the sliced eggplant, zucchinis and pumpkin and roast until soft (approximately 30 minutes)
Note: if you are in a hurry and want to minimise time you can sauté the zucchinis and eggplant slices in a fry pan on a low heat with olive oil, salt and pepper until soft. You can also boil the pumpkin. Doing it this way will save time but the vegetables won’t get to release their flavours through roasting.
- Add oil or butter with garlic, salt and pepper to a fry pan, and then add mushrooms. Sauté mushrooms until soft and put aside
- Get a pot/pan and add the diced onions with some salt/pepper and saute over a medium heat, then add some garlic and continue to saute for 30 seconds. Add the can of tomatoes, tomato paste, bay leaf, oregano, saffron threads, vegetable stock cube and 1-2 cups of water (if using liquid stock don’t add water). Let this simmer and reduce for about 30 minutes. Add the mashed tofu and mix in. Once combined remove from the heat.
Note: Taste your sauce and add anything if you think something is missing. If you don’t have oregano just use a herb mix. The stock will help bring out the sauce flavour so don’t forget this.
- In a separate pot/pan add the oil or butter over a low heat, add the gluten free flour (or flour of your choice) and whisk till it makes a paste. Now slowly add the soya milk, ½ cup at a time. If you add the milk to fast the sauce won’t thicken. Whisk while adding the milk and maintain a nice medium-thick consistency. Once you are happy with the thickness add the mustard, salt and pepper and set aside
Note: I love white sauce and I always make double the amount for any lasagne so that the lasagne is not dry and have a creamy texture. If you white sauce is not thick enough heat some oil/butter and mix in flour to make a paste and then add this to the sauce and whisk in. You should notice it thickening. Adjust as needed.
- Grab your oven dish for assembling the lasagne.
- Line the bottom of the dish with the red sauce
- Add a layer of lasagne sheets and break if needed
- Top the lasagne sheets with a layer of mashed pumpkin top with basil/cracked pepper
- Add the mushrooms on top of the pumpkin and a little more white sauce
Note: You can also add some spinach leave on top of the pumpkin. I tend to use the white sauce on most layers as I think it makes it more delicious.
- Top with more lasagne sheets
- Add a layer of zucchinis and top with white sauce and parsley
- Add the eggplant
- Add the last layer of lasagne sheets
- Add more red sauce and then add more white sauce
- You can grate some cheese (vegan cheese) on top. Alternatively sprinkle some paprika.
- Bake for 30-40 minutes on 180 degree Celcius
- Use a skewer to pock the lasagne to make sure the sheets are soft
- Let it sit for 20 minutes before serving
Note: You can freeze the remaining pieces for lunches or dinner later that week.
I make this regularly and if you want to subsituate vegetables you can do that. You could easily subsituate pumpkin for sweet potato. Spinach will also go great and this can be added.
P.S: Featured image is taken from the Good Chef Bad Chef Website. I will get some good photos next time I make this.