Plant-Based Lasagna
Plant-based lasagna is a delicious and hearty dish made without animal-derived ingredients, perfect for vegans or those seeking a meatless option. Instead of traditional meat and dairy products, it features layers of plant-based components
Ingredients
Cheesy Sauce
- 12 oz silken tofu
- 1 carrot diced
- ½ tsp dijon mustard
- 2 tbsp lemon juice
- 2 tbsp italian mixed herbs
- 1 tsp garlic
- 1 tsp smoked paprika
- ½ cup nutritional yeast
- 1 tsp onion powder
- ½ tsp black pepper
Lasagna
- 5 cups assorted vegetables I used - broccoli, mushroom, capsicum(bell pepper), courgette (zucchini), brown onion but anything is possible
- 1 pckt wholegrain lasagna sheets
- 2 cups lentil mince more if desired
Instructions
- Preheat oven 180℃ (350℉)
Cheesy Sauce
- Place all ingredients in a highspeed blender or food processor. Process until smooth. Set aside.
Vegetables
- Dice the vegetables for broccoli or brussel sprouts, etc. I microwave or steam them to make them softer but not cooked completely. Saute the softer vegetables in water or stock to soft.
Lasagna
- In a square or rectangle casserole dish, pour a thin layer of lentil mince and then the cheesy sauce. Put one layer of noodles, then spread mince on top, then some vegetables, and the cheesy sauce. Repeat the process, finishing with the remaining cheesy sauce.Cover with foil, and bake for one hour. Remove from oven, take off the foil and allow to cool for around 10 minutes to firm.
Tried this recipe?Let us know how it was!