Potato Lasagne
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
Ingredients
For the béchamel
<item-todo-done>2 tsp onion powder<item-todo-done><item-todo-done>150g cashew nuts - soaked<item-todo-done><item-todo-done>450ml unsweetened plant-based milk<item-todo-done><item-todo-done>60g plant-based butter<item-todo-done><item-todo-done>25g plain flour<item-todo-done><item-todo-done>25g nutritional yeast<item-todo-done><item-todo-done>½ Juice of 1 lemon<item-todo-done><item-todo-done>100ml water<item-todo-done>
For the roast veggie layer
<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>2 tsp salt<item-todo-done><item-todo-done>2 tsp peppers<item-todo-done><item-todo-done>2 aubergines cubed<item-todo-done><item-todo-done>2 courgettes cubed<item-todo-done><item-todo-done>2 red bell peppers cubed<item-todo-done><item-todo-done>4 garlic cloves<item-todo-done>
For the lasagne
<item-todo-done>2kg potatoes peeled, finely sliced<item-todo-done><item-todo-done>2 jars of quality tomato sauce<item-todo-done><item-todo-done>60g fresh basil<item-todo-done>
Before you start
Preheat oven to 180℃ | 2 x baking trays | Lasagne dish | Saucepan | Powerful blender
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
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
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
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
Time to serve
- Remove from the oven and serve with a side salad