Stay-at-home mum and geographer by profession, I love to cook and tell heartfelt stories. I enjoy trying new recipes, dishes, and spices.
Until I became a vegan, I never ever ate lasagna in my life. Strange and not so. I became a vegetarian at the age of 13 and was never really a meat lover. All I knew at the time was ala bolognese lasagna. So the first vegan lasagna that I made was vegan bolognese lasagna. It was really good—with a really strong taste—and cheesy. I made it with soy. After a while, I got tired of it (well, I wasn't really eating it a lot, but still, I wanted something new).
Enter the Vegetable Lasagna
In one book, I accidentally found a recipe for a vegetable lasagna. Yeah, I had to try that! And it was great—also a strong taste and saturated. However, I still do it once a month to satisfy my taste buds a bit. I experiment with different amounts of certain lasagna layers. I must say, I always put in more vegetables and cheese than I should. I promise, next time it will be more lasagna and fewer vegetables and cheese.
Please try this. It takes time, but it is really delicious!
|Prep time||Cook time||Ready in||Yields|
1 hour 20 min
Serves 4 to 6 people
- 200 to 500 grams spinach or mangel, steamed and squeezed dry
- 250 grams firm tofu, crumbled and drained
- 2 tablespoon olive oil
- 1 pepper (red)
- 2 courgettes
- 500 to 700 milliliters tomato sauce
- lasagne sheets
- 100 to 250 grams vegan cheese, grated
- 2 tablespoons or more sunflower seeds
- 2 tablespoons or more sesame seeds
- 2 tablespoons nutritional yeast flakes, optional
- basil, fresh if you have it
- oregano, fresh if you have it
- Wash and cook/steam the spinach (for max. 3 minutes). Let it cool down. Chop or blend it till smooth (depends on what you prefer). Mix it with the tofu. Add salt and pepper (if using).
- Wash and cut the pepper and courgettes into matchsticks. You can use green or red pepper, but red makes the recipe better. Heat the oil and saute the pepper and courgette strips over a medium heat for 3 minutes.
- Prepare tomato sauce—you can use homemade or bought. Add oregano, basil, salt and a little oil in the sauce. Now you have prepared all three ingredients for the lasagne layers (tomato, spinach, pepper-courgette).
- Put some oil in a baking dish. Spoon a layer of tomato sauce into it; this is the first layer. Cover this with a layer of lasagne, then the tofu and spinach mixture, and courgette and pepper strips. Sprinkle with vegan cheese.
- Repeat the layers (until you run out of them). Then sprinkle the sunflower and sesame seeds and the yeast flakes, if using, over the top.
- Bake in the oven for 50 to 60 minutes at 180°C.
- Use as much of each ingredient as you please in the layers. It just depends on whether you prefer richer layers or more lasagna, more or less cheese, a stronger or weaker flavour, etc.
- This is best served with a green salad.
- The lasagna is good warm or cold.