I used to love making vegetable lasagne back when I was a vegetarian and recently remembered how good it was, lasagne is my ultimate comfort food. It was then I decided it immediately needed to be revived as a vegan dish! It's perfect for family occasions, as it's not so complicated that you'll be slaving away all day, but there's also something so warm and homely about tucking into a huge casserole dish with your loved ones.
You could even make it in advance and stick it in your fridge/freezer for when you need it. It's one of those really versatile meals that you can eat all year round; in Spring/Summer with some fresh salad on the side or in the Winter with some hearty veg and potatoes.
Ingredients (Serves 4-6):
- 6 pasta sheets (I used Biona spelt)
Filling:
- 5 carrots
- 3 courgettes
- 290g pack of white button mushrooms
- 2 large onions
- 4 garlic cloves
- 2 cans of organic chopped tomatoes
- 3 tbsp tomato purée
- 2 tbsp olive oil
- Dried oregano
- Pink salt
- Black pepper
(All veg organic if possible)
Topping:
- Béchamel sauce (link above)
- Fresh torn basil leaves
1.) First fry the onion and garlic in a small pan. In a large separate pan heat some oil then add the carrots, courgettes and mushrooms.
2.) Fry the veggies for 5 mins then add the chopped tomatoes, purée and seasonings. Add the onion and garlic into the big pan, stir then set a timer to simmer the whole thing for 10mins.
3.) While the filling is on simmer you can make the creamy béchamel sauce to pour on top of your lasagne.
4.) Once the timer is done, start to line a large square casserole dish with your filling first.
5.) Next add a layer of the pasta sheets overlapping each one as you go. Add another layer of filling and one more layer of pasta.
6.) Top your lasagne off with the béchamel sauce and pop in the oven for 35mins at 180c until the top becomes golden brown. Top with the fresh basil leaves.
