Whilst as a meat-eater I felt fairly indifferent towards traditional lasagne, this vegan version is not only super-healthy and easy to make, but by far the best vegan recipe I’ve made. Although the cooking is time-consuming, it’s extremely low maintenance so you can pass the time by doing your recommended reading/ crying over your insurmountable student debt/ while waiting for your lasagne to cook. The vegetable’s I’ve used are completely personal to what I like, and genuinely any combination of vegetables works brilliantly.
4 servings
Time: 2 hours (including cooking time)
Ingredients
1 large carrot / 2 medium carrots
1 onion
2 peppers (I used one yellow and one green)
250 g pack of mushrooms (any variety)
1 leek
1 avocado (if you want to embrace your millennial identity)
4 cloves garlic
Vegetable/ olive oil
Method
- Preheat the oven to 170 degrees Celsius
- Finely chop the garlic and roughly chop all other vegetables into similar sized chunks
- Spread across a large roasting tin, then season with a lot of salt and pepper and a good drizzle of oil (any will do), then put in the oven for 30-45 minutes, or until all the vegetables are fairly browned
- Meanwhile, Pour the milk, flour and spread into a large saucepan
- Turn on the heat to medium and start to whisk the mixture. Keep whisking fast as the spread melts and the mixture comes to the boil – the flour will disappear and the sauce will begin to thicken.
- Whisk for another 2 minutes while the sauce bubbles then stir in the cheese until melted. Season well with salt, pepper and nutmeg if you have.
- When the vegetables are done, make the ‘meat’ part of the lasagne with half the vegetables and half the can of chopped tomatoes
- Follow with enough lasagne sheets to cover the base, then pour on half the cheese sauce
- Repeat, then cook in the oven at 180 degrees Celsius for 30-35 minutes
- If you can wait 10-15 minutes for the cheese and sauce to solidify slightly. Use this time to revel in your continental, super tasty, plant-embracing, animal-loving creation
- the lasagne will keep for up to a week (and tastes better the longer you leave it), store cover in foil in the fridge until finished
