Recipes / Little Meals
Lasagne is the ultimate comfort dish for the colder months and one of the wonderful things about it is that as long as you have the basics – Bolognese sauce, lasagne sheets, and white sauce – it can be a real treasure chest for all sorts of veggie gems.
We’ve packed mushrooms, spinach, cauliflower, tomatoes, onions, garlic, and fresh herbs into our take on the traditional recipe.
1 tbsp olive oil
28 (approximately 750g) mushrooms
1 onion, finely diced
2 cloves garlic, finely diced
handful fresh parsley, chopped
handful fresh basil, chopped
75 g (3 cups) spinach, chopped
800 g (5 cups) fresh tomatoes, diced or 800 g
(3 cups) tinned diced tomatoes
equates to six large fresh tomatoes
salt and pepper to taste
1 small cauliflower head (approximately 500 g),
cut into florets and steamed
400 ml (1 ½ cups) coconut milk
2 tbsp nutritional yeast
2 tsp garlic powder
60 ml (¼ cup) vegetable stock*
salt and pepper
250 g lasagne sheets
125 g (1 cup) cheddar cheese, grated**
Preheat oven to 180 degrees
Clean mushrooms with a damp paper towel. In batches of 8 - 10 mushrooms (approximately 250 g), pulse for a few seconds in a food processor until a minced beef-like consistency is achieved.
(Alternatively finely dice the mushrooms by hand.) Set aside.
In a large pan heat the olive oil then sauté the onions and garlic for 4 - 5 minutes until soft.
Add the fresh herbs and spinach. Stir to combine and allow to cook for 2 - 3 minutes.
Add mushrooms and cook for 5 - 6 minutes until mushrooms have reduced in size.
Pour in the tomatoes, stir to combine then bring to the boil. Reduce heat and allow to simmer for
5 - 6 minutes.
Taste and season with salt and pepper as required. Set aside.
Gently heat the coconut milk in a saucepan then stir in the garlic powder and nutritional yeast.
Transfer mixture along with the cauliflower into a blender and blend until smooth. Add vegetable stock if the white sauce appears too thick.
Taste and season with salt and pepper as required.
To construct lasagne, in a lightly greased baking dish, layer Bolognese sauce, white sauce and lasagne sheets (making sure the lasagne sheets are totally covered).
Repeat layers, finishing with white sauce. Sprinkle over cheddar cheese.
Bake in the oven for 30 - 35 minutes until golden brown and bubbling.
*Coconut milk may vary in thickness. If of a thicker consistency, some or all of the stock may be required to thin the sauce.
**Use vegan cheese for a vegan lasagne, omit for dairy free.
© 2020 Beetroot in my Cake. Design by PACO Branding & Design. All rights reserved.