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Vegan Lasagna Recipe

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

  1. Preheat the oven to 170 degrees Celsius
  2. Finely chop the garlic and roughly chop all other vegetables into similar sized chunks
  3. 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
  4. Meanwhile, Pour the milk, flour and spread into a large saucepan
  5. 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.
  6. 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.
  7. When the vegetables are done, make the ‘meat’ part of the lasagne with half the vegetables and half the can of chopped tomatoes
  8. Follow with enough lasagne sheets to cover the base, then pour on half the cheese sauce
  9. Repeat, then cook in the oven at 180 degrees Celsius for 30-35 minutes
  10. 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
  11. 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
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