08/30/2015Pasta - Gratins - Main courses

Vegan Vegetable Lasagna

Name: Vegan Vegetable Lasagna
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 serv.
Cuisine: Vegan
Ingredients: 12 pcs lasagna sheets; 2 pcs eggplants; 3 pcs bell pepper; 4 pcs tomatoes; 2 pcs onion; 50 mL olive oil; salt; pepper; cayenne pepper; basil; 60 g all-purpose flour; 60 g plant-based margarine; 500 mL soy milk; nutmeg; salt; pepper

Spring / Summer Blender-free For hosting Batch cooking Italian cuisine

For: 4 serv.Difficulty: EasyPreparation: 30 minCooking: 50 min

Back-to-school season is approaching, and to lift your spirits, we're going to show you how to make simple vegan lasagna with loads of vegetables, guaranteed without horse meat (and without any meat, actually). Plus, you'll find they're much more digestible with a plant-based béchamel sauce. We're nice like that, even taking care of your digestion :-) !

We don't know about you, but we think lasagna tastes even better reheated. So don't panic if you can't finish the whole dish by yourself, you can always enjoy it the next day ;-) .

We often make our lasagna noodles from scratch, so if you're feeling brave and up for it, go for it! You can find the noodle recipe here.

Servings

Ingredients

Cups

-lasagna sheets 12 (pcs)

Preparation

-eggplants 2 (pcs)
-bell pepper 3 (pcs)
-tomatoes 4 (pcs)
-onion 2 (pcs)
-olive oil 50 (mL)
-salt
-pepper
-cayenne pepper
-basil

Béchamel

-all-purpose flour 60 (g)
-plant-based margarine 60 (g)
-soy milk 500 (mL)
-nutmeg
-salt
-pepper

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Steps

Preheat the oven to 250°C (480°F).
Tomato Sauce: Peel the onions and wash the tomatoes. Dice the onions into small pieces and sauté them with olive oil in a saucepan. Next, chop the tomatoes into small pieces and add them to the saucepan. Let it simmer for 8 to 10 minutes. Season and add the minced basil.
Remove the stem and seeds from the bell peppers and bake them for about fifteen minutes. Carefully remove the skin without burning your little fingers. Roughly chop the peeled bell peppers.
Wash the eggplants and slice them into thin strips lengthwise.
For the béchamel sauce, in a saucepan, melt the margarine, add the flour and whisk until you obtain a roux. Let it cook for a minute or two, then gradually add the milk, whisking continuously. Bring to a boil, then season with salt, pepper, and nutmeg.
In your baking dish, first place a ladle of tomato sauce, then cover with lasagna noodles. Add a layer of eggplant and bell peppers, then alternate layers until you've used up all the ingredients (except for the bechamel sauce!).
Pour the béchamel sauce and bake at 350°F for 50 minutes. Enjoy!