Quick and easy vegan Lasagna
This lasagna is bold in flavour, easy to make and a delicious crowd pleaser for vegans and non vegans alike. Make this in in under 1.5 hours and if you're feeling bold make two to freeze one. It's that good.
- 2 Cups soya protein or vegan mince alternative
- 3 Cups boiling water or 1 cup for alternative
- 1 tsp salt
- 2 cloves garlic or 1 tsp garlic powder
- 1 diced onion
- 1 can chopped tomato or 3 fresh
- 1 tbsp tomato paste in America this is called tomato sauce
- 1 tbsp oil coconut or olive oil
- 1 tsp smoke paprika
- 1 tsp Italian seasoning
- 1/2 tsp black pepper
Cauliflower white sauce
- 1 cup almond milk or any plant milk
- 1 lemon or lime juiced
- 1 cauliflower head
- 1 Tbsp Nutritional Yeast
- 1 Tbsp Coconut oil optional
- 1/2 box pasta lasagna sheets or gluten free sheets
- 1 packet Vegan grated Mozzarella cheese
Cauliflower white sauce
In a pot, fill it halfway with water, 1 tsp of salt and bring to the boil. This is to cook your cauliflower. Alternatively microwave cook your cauliflower.
Chop your cauliflower into chunks and add to the boiling water
Drain your cauliflower once cooked and add it to a blender with all the other ingredients. Blend until smooth. I add an optional tablespoon on coconut oil here for creaminess.
Boil 3 cups of water and add to your 2 cups of soya protein along with the salt. Only use 1 Cup water if not using soya mince.
Dice your onion and chop your garlic.
In a pot, heat your oil and add your onions and garlic to sauté until slightly translucent.
Add your seasoning to the onion mix and cook for 30 seconds roughly.
Add your mince to the pot and combine, then add the canned tomato and tomato sauce/paste
Let this boil and then simmer with the lid on for 10 minutes. Taste and season with salt and pepper if needed.
Pre heat oven to 350 degrees Fahrenheit or 200 degrees Celcius.
Spay your baking dish with a light coating of oil.
Now for the fun part! Layers. Add half of the mince mixture to bottom of your dish, then layer with the dried pasta, add another mince layer, add another layer of pasta, then add the cauli-sauce and the whole packet of vegan cheese on top.
Bake for 40 minutes or until golden on top.
Let it cool down or sit for at least 10 minutes before serving. Garnish with some fresh basil.
Vegan mince alternatives:
I love using soya protein because it is cheap, tasty and a good protein source. If however, you cannot find this here are some tasty alternatives you can replace the soya mince with:
Mushrooms that you pulse in a food processor or chop finely.
Walnuts pulsed into bits
Chickpeas pulsed into bits