With Scott being Vegan I really enjoy experimenting with recipes that we both love and putting a spin on my favourite classics that are usually meat based.
I decided to test out making lasagna with my own recipe and it turned out better than I could have expected, it was super saucy, cheesy and is vegetable based with no mock meat!
Let me know your thoughts, I would love to know if you decided to cook this up for yourself.
Ingredients -
Lasagne Sauce:
Olive Oil
x2 Diced Onions
x4 Tbs Garlic Paste
500g Diced Mushrooms
300g Diced Celery Sticks
x2 Grated Carrots
x2 700g Bottles Passata
x2 Tins Tomato Paste
x2 Sliced Fresh Tomatoes
A Good Handful of Fresh Basil
x1 Tbs Dried Oregano
Salt and Pepper
Cheese Sauce:
1/2 Cup Nuttalex
x2 Tbs Garlic Paste
x1 Block of Notzarella
1/2 Cup Corn Flour
4 Cups Soy Milk
A Good Squeeze of Lemon
Salt and Pepper
Extras:
San Remo Lasagna Sheets
Fresh Spinach
Method:
Lasagne Sauce
1. Add diced onion, garlic paste and a splash of olive oil into a pot and stir until onions are browned.
2. Add the mushrooms, celery and carrots into the pot and cook for 5 minutes or until your veges have softened.
3. Stir through 2 bottles of passata sauce, 2 tins of tomato paste, your basil and 2 fresh sliced tomatoes.
4. Once your sauce reaches a boil reduce the heat to a simmer and add salt and pepper to your liking, allow sauce to simmer for 30 minutes and stir periodically.
5. Once your sauce has thickened remove from the boil and set aside.
Cheese Sauce
1. In a medium saucepan on low heat add 1/2 cup Nuttalex and x2 tbs garlic paste, stir until melted.
2. Whisk in 1/2 cup of corn flour until a paste has formed, keep whisking until combined to avoid the sauce from clumping together.
3. Whisk in 4 cups of soy milk then add the whole block of Notzarella, cut into cubes.
4. Continue whisking the sauce until the Notzarella has melted 3/4 of the way, remove from the heat and whisk until completely melted.
5. Squeeze in lemon and add salt and pepper to your liking.
Assemble
1. In a large baking dish add a base layer of the lasagne sauce, follow by a layer of lasagne sheets and topped with a layer of the cheese sauce.
2. Continue this method until you have almost reached the top of the pan.
3. Finish the layers off with the cheese sauce and sprinkle fresh spinach over the top.
Bake in a pre heated oven on 180 degrees for 40 minutes, turning the tray around in the oven halfway through.
You may have a slightly greasy top to your lasagna which is normal due to the Notzarella but this is normal for all cheesy lasagnas! This dish is perfect with a fresh spinach, olive oil and lemon salad.
Enjoy xx
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