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Vegetarian Lasagna

Learn to cook Vegetarian Lasagna with Wholesome Bellies. Join our Cooking Classes today. We are cooking experts in Brisbane. Check out our full recipe & enjoy this Lasagna together.

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Vegetarian Lasagna

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  1. Vegetarian Lasagna https://www.wholesomebellies.com.au/

  2. Lasagna is such a favourite meal in our family. When growing up, lasagna was my absolute favourite dish. I have such fond memories of mum cooking up a large tray and the smell wafting through the house was just divine. As I moved to a vegetarian diet in my adult years, I wanted to recreate that same smell and nostalgic feeling from when I was a kid. I experimented with a simple lasagana – just pasta sheets and tomato sauce and cheese without the meat. It was delicious but something was missing. I began experimenting with adding a few different vegetables. I finally created this recipe – the perfect blend of vegetables to provide the texture I was after and packed with flavour. The best part is the home-made vegan cheese that doubles up as a cheese and bechamel sauce. This recipe will make a large lasagne tray with 12 medium size portions.

  3. INGREDIENTS : - • Potato Croquettes • Lasagna and Tomato Sugo • 24 medium size dry lasagne sheets (I use Macro organics) • 1 large eggplant • 2 large zucchinis • 140 grams mushrooms • 1 clove garlic Bunch fresh basil • 2 bottles tomato passata • 2 onions • 2 teaspoons salt 2 teaspoons olive oil

  4. Vegan Cheese : - • 1 potato (230 grams) • 1 sweet potato (200 grams) • 1 onion • 3 tablespoons nutritional yeast • 1/2 cup raw cashews • 1 teaspoon salt • 1 teaspoon garlic powder • 1/4 cup water

  5. METHOD • Tomato Sugo (Sauce) • Cut onion into large chunky pieces and sauté in olive oil until starts to brown. • Once brown add passata, salt and basil. • Let cook on medium heat for 30 minutes. • Once cooked blend in a food processor to create a smooth sauce

  6. Vegan Cheese • Boil the potatoes and onion until soft. • Strain vegetables leaving a cup of the water aside. • In a food processor blend all ingredients until you create a smooth consistency. • Add ¼ of the boiled water to help blend and if too thick add more water. Set aside.

  7. Vegetables • Slice eggplant into 2cm slices – place on baking tray lined with paper and drizzle with olive oil and salt and bake at 180 degrees for 25 minutes. • Cut off ends of the zucchini and with a wide grater to create long thin slices. Place zucchini on a chopping board, sprinkle with salt and let sit for 10 minutes to sweat. • Dab excess water with a paper towel. Slice mushrooms and then sauté in a fry pan with a dash of oil and a clove of garlic, and a light sprinkle of salt. • Cook until mushrooms soften and all water has evaporated. Once all the vegetables are cooked, set aside.

  8. Building your Lasagne • Place a layer of tomato sauce on the bottom of your tray – enough to cover the entire tray. Place your first layer of lasagne sheets on top of the sauce, covering the base of the tray. • Top the lasagne sheets with the eggplant. Top eggplant with tomato sauce, home-made vegan cheese and a scatter of vegan parmesan. Place your next layer of lasagne sheets over the eggplant. • Top with the sliced raw zucchini, tomato sauce, home-made vegan cheese, and vegan parmesan. Place the next layer of lasagne sheets on top of the zucchini.

  9. Top with mushrooms, tomato sauce, home-made vegan cheese and parmesan. • Place the final layer of lasagne sheets on top of the mushrooms. Top with sugo so that the entire sheets are covered, top with home-made vegan cheese, and a generous scattering of parmesan Bake in oven at 180 degrees for about 30 minutes or until the top of the lasagna is golden brown.

  10. Contact US Email - fiona@wholesomebellies.com.au Phone - 0416 250 969 https://www.wholesomebellies.com.au/

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