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Yummmmm – today is the day: I am sharing one of my absolute FAVORITE dishes: vegan lasagna! Veganizing lasagna is not as hard as you might think. It’s super easy actually with my vegan cheese sauce recipes, which I posted here and here. With these you can replace the creamy ingredients. Instead of minced meat you can use minced soy, lentils, or minced sunflower seed “meat”.
I always wing my lasagna recipe, but the result is always amazing and we finish the whole dish in one day! I cook it a bit different each time, so I recommend experimenting with my recipe as well. Maybe you prefer more or different vegetables in the lasagna, smoother cheese sauces and / or more herbs. In any case, I cooked my last lasagna like this:
- 1 onion chopped small
- 1 carrot chopped small
- 1/2 cup or 100g red lentils
- 1/2 cup or 120ml vegetable broth
- about 1-2 cups or 240-480ml of water
- 2 cans of chopped tomatoes
- 1 tablespoon tomato paste
- 1 small zucchini cut small
- about 300 grams of mushrooms cut small
- 1-3 cloves of garlic minced
- 1 tablespoon soy sauce
- Herbs to taste (such as oregano, basil, etc.)
- Salt pepper
- Vegan “cheese” sauce (either my cashew recipe just a little bit more liquidy, or my almond recipe, also more liquidy, – I always wing it but I think I had about 250 – 300ml of cheese sauce, and I prefer almond sauce. When I am “fancy”, I use cashew sauce for between the layers and almond sauce for the top.)
- Lasagna sheets (you can also try lasagna sheets made of wholegrain or lentils – they also taste great!)
Fry the onion in a large pan, then add the carrot pieces relatively quickly, add some water and fry / simmer until the pieces of onion are glassy.
Then I add the lentils as well as the broth and gradually more water. You can always add more water later, even in the later steps.
When the water has boiled a bit away, add the canned tomatoes and rinse the cans with a little bit of water and add the tomato paste.
Then add the zucchini to the pan and a little later the mushrooms and the garlic.
I season the sauce with soy sauce, herbs, salt and pepper and let it simmer until the carrots and the lentils are soft and the sauce gets a little thicker. As I said, you can always add water if needed.
Then comes the layering part in the lasagna dish:
- Add a thin layer of tomato sauce
- lasagna sheets
- Some cheese sauce on the sheets
- tomato sauce
- lasagna sheets
- cheese sauce
- tomato sauce
-> You finish the lasagna with a thin layer of tomato sauce and use about 2/3 of the cheese sauce. Then it goes into the oven for 45 minutes at 200 degrees (or depending on the package instructions of your lasagna sheets).
Around 5-10 minutes before the end of the baking time, I pour the rest of the vegan cheese sauce on top. Make sure not to do this too early since this will result in the cheese sauce getting too dry. Sometimes I save even more cheese sauce to pour it over the lasagna just before serving. Garnish the finished lasagna with fresh basil, nutritional yeast and oregano!
I hope my instructions were ok! As I said, I do it a little bit different every time, sometimes with more cheese sauce, sometimes with less, sometimes with more mushrooms, sometimes with spinach. Just try it out! When I use minced soy, I use much less water. More water was needed for this version to cook the lentils! Bon Apetit!