Potato Lasagne
- Not too tricky
- 1:05 h
- 15 ingredients
This dish is like the lovechild of a lasagne and a moussaka with a load of cheeky potatoes added to the mix. Because everyone loves potatoes. Looking for a wholesome vegan dinner idea? Or maybe something warming to warm the cockles at a winter dinner party? This delicious family friendly veggie recipe is sure to go down well with the kids and is also a great dish to keep in the fridge for dinner tomorrow!
Serves: 6
Ingredients
For the béchamel
- 2 tsp onion powder
- 150g cashew nuts - soaked
- 450ml unsweetened plant-based milk
- 60g plant-based butter
- 25g plain flour
- 25g nutritional yeast
- ½ Juice of 1 lemon
- 100ml water
For the roast veggie layer
- 1 tbsp olive oil
- 2 tsp salt
- 2 tsp peppers
- 2 aubergines cubed
- 2 courgettes cubed
- 2 red bell peppers cubed
- 4 garlic cloves
For the lasagne
- 2kg potatoes peeled, finely sliced
- 2 jars of quality tomato sauce
- 60g fresh basil
Before you start
Preheat oven to 180℃ | 2 x baking trays | Lasagne dish | Saucepan | Powerful blender
Step 1
To start
- Put the slices of potato in the a sauce pan, cover the slices of the potatoes with water, put the pan on a stove, bring the water to the boil and cook the slices for 5 minutes.
- Lay the cubes of vegetables over 2 baking trays, sprinkle over the garlic cloves, seasoning and drizzle over the olive oil. Put the tray in the oven and roast the vegetables for 25 minutes
Ingredients
- 1 tbsp olive oil
- 2 tsp salt
- 2 tsp peppers
- 2 aubergines cubed
- 2 courgettes cubed
- 2 red bell peppers cubed
- 4 garlic cloves
- 2kg potatoes peeled
- finely sliced
Step 2
Make the sauce
- Put the dairy-free butter in the medium saucepan and stir it with a wooden spoon until it melts
- Turn the heat of the saucepan right down, sieve the flour into the pan, stirring constantly until you have a thick dough-like paste
- Gradually pour the plant-based milk into the dough, stirring until you have a thick creamy sauce
- Add the nutritional yeast and the onion powder to the pan and stir it until it's well mixed and take the pan off the heat
Ingredients
- 2 tsp onion powder
- 450ml unsweetened plant-based milk
- 60g plant-based butter
- 25g plain flour
- 25g nutritional yeast
Step 3
Make cashew cream
- Pour the cashews, water and lemon juice into a powerful blender and whizz it up until you have Cashew cream.
- Pour the béchamel sauce from the saucepan into the liquidiser and blend everything together until you have a creamy béchamel
Ingredients
- 150g cashew nuts - soaked
- ½ Juice of 1 lemon
- 100ml water
Step 4
Cook the lasagne
- Grease the lasagne dish with a little dairy free butter or oil
- Place a layer of overlapping potato slices at the bottom of the dish, pour a layer of béchamel over the potato slices
- Pour a layer of roast vegetable cubes over the béchamel
- Sprinkle 2 tbsp of Basil leaves over the top of the vegetables and pour a quarter jar of tomato sauce over the basil leaves
- Repeat the process until you're left with a layer of béchamel-covered potato slices
- Season the top of the lasagne with salt and pepper, cover the top of the lasagne with foil and put it in the oven, for 30 minutes
Ingredients
- 2 jars of quality tomato sauce
- 60g fresh basil
Step 5
Time to serve
- Remove from the oven and serve with a side salad