Lush Roast Veggie Lasagne
Looking for a family vegan dinner idea? You cant quite beat a lasagne and we have this utterly scrumptious roast veggie lasagne recipe that will keep the family happy! A real family favourite veggie dish- which is a great way of sneaking all of those veggies into the kids dinner! If you like warm, tasty, hearty food, you are going to LOVE this lasagne.
Serves
Ingredients
For the roasted vegetables
<item-todo-done>3 tbsp olive oil - 1 tbsp per tray<item-todo-done><item-todo-done>4 sprigs of fresh rosemary<item-todo-done><item-todo-done>8 sprigs of fresh thyme<item-todo-done><item-todo-done>1 large red onion<item-todo-done><item-todo-done>2 bell peppers<item-todo-done><item-todo-done>1 courgette<item-todo-done><item-todo-done>1 aubergine<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
For the tomato sauce
<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>2 tbsp tomato purée<item-todo-done><item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done>2 tbsp capers<item-todo-done><item-todo-done>60g Kalamata olives pitted<item-todo-done><item-todo-done>2 x 400g can of chopped tomatoes<item-todo-done><item-todo-done>4 garlic cloves crushed<item-todo-done><item-todo-done>450g cherry tomatoes<item-todo-done><item-todo-done>8 garlic cloves crushed<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
For the béchamel
<item-todo-done>8 tbsp Nooch<item-todo-done><item-todo-done>½ tsp nutmeg<item-todo-done><item-todo-done>60g plain flour<item-todo-done><item-todo-done>80ml olive oil<item-todo-done><item-todo-done>1 litre soy milk<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
For the lasagne
<item-todo-done>120g plant-based cheese<item-todo-done><item-todo-done>9 lasagne sheets<item-todo-done><item-todo-done>30g spinach<item-todo-done>
Before you start
Preheat oven to 180°C l Frying pan l Sauce pan l 3 baking trays l Frying pan l Lasagne dish
Prepare the roast vegetables
- Slice the aubergine and courgettes
- Quarter and slice the bell peppers and onion
- Spread all the roast vegetable ingredients over 3 days, and roast them in the oven for 20 minutes
Start the tomato sauce
- Put the cherry tomatoes and garlic cloves on a baking tray and roast them for 15 minutes
Start the béchamel sauce
- Pour the soy milk, flour, nutritional yeast and seasoning into the pan and stir it until the béchamel reaches your desired thickness (it needs to be roughly the same thickness as custard)
Continue cooking the tomato sauce
- Pour the olive oil, chopped tomatoes, tomato puree, olives, capers and seasoning into the pan and cook them so they're simmering gently
- Take the cherry tomatoes out of the oven, add them to the pan and stir them in to the tomato sauce and take the pan off the heat
Arrange the lasagne
- Take the roast vegetables out of the oven and let them cool down to room temperature
- Pour a cup of the tomato sauce into the bottom of a lasagne dish and smooth it out with the back of a wooden spoon
- Arrange a layer of roast vegetables on top of the tomato sauce
- Sprinkle a layer of chopped spinach
- Add a layer of dry lasagne sheets
- Pour a cup of the béchamel on top of the lasagne sheets and smooth it out over them with the back of a wooden spoon
- Sprinkle on some plant-based cheese
- Repeat the process until all the ingredients have been used - make sure you finish on a béchamel layer
Time to bake
- Put a layer of tin foil on top of the lasagne & bake it in the oven for 30 minutes
- Take the lasagne out of the oven, take the tin foil off the top of the dish and put the lasagne back in the oven for a further 15 minutes Take the lasagne out of the oven, let it rest for 5 minutes and serve with a side salad