This lasagne is a delicious and satisfying plant-based dish that's perfect for any occasion. It's packed with layers of roasted vegetables, flavourful tomato sauce, and creamy vegan béchamel sauce.
Check out the recipe below:
3 red bell peppers cut into large chunks
3 large courgettes sliced lengthways into ½cm thick slices
1 box of button mushrooms halved
30g vegan cheese for the topping
300g lasagne sheets
For the Tomato Sauce
2 tbsp of olive oil
2 onions finely chopped
3 garlic cloves minced
1 carrot roughly chopped
6 cherry tomatoes
2 tbsp of tomato purée
3 tins of chopped tomatoes
200 ml of vegan red wine
1 bunch of fresh basil (about 30g)
For the white sauce
2 tbsp of flour
2 tbsp of vegan butter
500ml of plant-based milk
250g of vegan cheddar (optional)
To make the tomato sauce, heat the olive oil in a saucepan. Add the onions, garlic and carrot. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in the tomato purée. Cook for 1 min, pour in the wine, then cook for 5 mins until this has reduced by two-thirds. Pour over the chopped tomatoes, cherry tomatoes and add the basil leaves. Season well with salt and pepper. Bring to the boil then simmer for 20 mins. Leave to cool then whizz in a food processor or blender until smooth.
To make the white sauce, melt the butter in a saucepan, stir in the plain flour, then cook for 2 mins. Slowly whisk in the milk, then bring to the boil, stirring. Turn down the heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Optional: We like to make our white sauce cheesy so I add in 250g of vegan cheddar and let this melt in.
Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers, courgettes and mushrooms. Toss with the olive oil, season well, then roast for 20-25 mins until lightly browned.
Reduce the oven to 180C/160C fan/gas 4. Lightly oil a large ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a third of the white sauce. Repeat until you have three layers of pasta.
On the final layer of lasagne make sure the whole surface is covered with the white sauce, then scatter over some vegan cheddar cheese. Bake for 45 mins until bubbling and golden.
Enjoy your homemade Vegan Roasted Vegetable Lasagne! It's a hearty and flavorful dish that's sure to satisfy your cravings for comfort food.
About Glam Vegan:
Michelle and her husband raised their now grown-up son as a vegan and she now offers advice to many families also looking to do the same with their own children.
Michelle is a passionate vegan and promoter of animal rights. She uses her social media platforms to raise awareness and show people the wonderful vegan alternatives available whether eating at home or in restaurants.
Facebook: Glam Vegan