Lasagne is one of those versatile dishes. It is great when the guests come [not now of course, but we may be allowed to have guests in the future?], for dinner, for lunch at home and packed lunch, easy to freeze and excellent as a gift to your shielding neighbour.
You could add many fillings and layer it differently. Use wheat or GF pasta. Personalise it as you like 😀.
Todays recipe is for GF and vegan lasagne.
There are few stages to make it, if, like me, you make it from the scratch. But it is all worth it at the end, when the hot dish comes out from the oven.
The only ready made ingredient here is GF pasta sheets. The rest: filling, white sauce and vegan parmesan are homemade. Therefore I always make big batches of parmesan or white sauce, so I can use it in other dishes throughout the week. Also the lasagne is big enough to feed 4 or even 6 with some side salad. So, for the two of us this portion is for two days. not bad for a massive mess in the kitchen 😏
What do you need?
for white sauce you need different white vegetables and 3-5 l pot [it makes double the amount need for this lasagne]. Do not focus too much on the exact amount of vegetables. If you have less of something, top up with something else.
730g cauliflower -chopped in smaller pieces;
430g white floury potatoes - peeled and chopped in smaller pieces;
120g onion - peeled and chopped in smaller pieces;
120g parsnips - peeled and chopped in smaller pieces;
200g celeriac - peeled and chopped in smaller pieces;
150ml unsweetened plant milk [almond or soya is good];
2-3 garlic cloves;
4 Tbsp nutritional yeast;
4 Tbsp apple cider vinegar;
3 Tbsp mustard;
3 Tbsp olive oil;
1 l of water
2-3 bay leaves;
1 tsp ground mustard seeds+ pepper mix;
1 tsp ground coriander;
1/2 tsp ground cumin;
1/4 tsp chilly flakes;
1/4 tsp ground nutmeg;
salt to taste [around 2 tsp in total]
How to?
1. in a large pot add olive oil, then add some vegetables [parsnip, onion, celeriac and garlic] + bay leaves + 1 tsp of salt. Cook, stirring occasionally for about 5-7 minutes.
2. add spices [corriander, mustard seeds+ pepper mix, cumin, chilly flakes, nutmeg] and cook for 30 sec.
3. add potatoes and cauliflower + 1 l of water. Cover the pot, bring all to boil and then simmer for about 15 minutes, until all veggies are soft [you can check it with the fork].
4. now add nutritional yeast, mustard and apple cider vinegar and blend all with the hand-held blender. You could blend it all in the mixer or another blender, but blending in the same pot means less mess in the kitchen 😀.
You should get around 2.5 l of a rather thick sauce. Half of it is for the lasagne and half to it... check here.
TIP: to keep it for longer pour a very hot sauce into an empty, clean jar and cover with the top immediately. The jar should seal itself after cooling down. All safe now 👍 and can be kept for few weeks, as long as the lid stays sealed.
TOMATO+ LENTIL FILLING
What do you need?
1 [120g] onion, finely chopped;
1 [120g] red pepper, finely chopped;
1 small carrot, finally chopped;
400g cooked brown or green lentils;
2 tins of chopped tomatoes [800g in total];
1 Tbsp tomato pure;
1/2 tsp of sugar;
3 Tbsp olive oil;
2 bay leaves;
1/2 tsp thyme;
1/2 tsp chilly flakes;
1/2 tsp sweet paprika;
1 tsp dried basil;
1-2 tsp of salt [to taste]
How to?
1. in a wok or other big frying pan add olive oil, onion, carrot, red pepper, 1 tsp of salt, bay leaves, thyme and basil and fry on medium for 10-12 minutes, stirring occasionally.
2. add chilly flakes and sweet paprika powder, and cook for another 1-2 minutes.
3. add lentils, tomatoes and tomato pure. Cover and cook for about 15-20 minutes.
PUT ALL TOGETHER:
my dish is 23x28 cm [9"x11"]
1. layer of pasta [you could omit this layer, but it helps to hold everything together]
2. tomato+lentil mix
3. white sauce
4.pasta
5. tomato+lentil mix
5.white sauce
7. sprinkle with vegan parmesan.
Bake for 35-40 minutes in 200ºC [gas mark 6].
Enjoy!
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