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Vegan Lasagne

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This is the best lasagne ever! And yes, I know its my recipe I'm talking about, but when your non-vegan family loves it too, then it is definitely a winner! 

I hardly ever post savoury recipes, so this is definitely switching things up! This recipe is so dang easy, and while it is a bit time consuming it is totally worth the effort! Its creamy, filling, hearty and absolutely perfect to feed your family and friends!

You will love this recipe for its simplicity and delicious-ness! 


Vegan Lasagne
Ingredients
9 dried lasagne sheets
1/4 cup vegan cheese grated
800g tomato pasta sauce

Cheese sauce
1 1/2 cups soy milk
1/2 cup vegan cheese grated
sprinkle of pepper
2 tsp mustard
2 tbsp flour
2 tbsp vegan margarine/butter
2 tbsp nutritional yeast (optional)

Filling
2 cups shredded soy meat (TVP)
1/2 onion diced
1 tsp each minced garlic and ginger
2 tbsp tomato paste
1 tsp chilli powder
1 tsp turmeric 
3 tbsp bbq sauce
1 tbsp soy sauce
1/2 cup water
2 cups spinach
6 button mushrooms finely diced
Method:
1. Start by making the filling, fry the onions, garlic and ginger in a pan over medium heat until browned. Next add the soy meat, mushrooms, spices, bbq sauce and soy sauce and mix well. Allow to fry for 5 minutes
2. Next add the tomato paste and water, and cook over low heat for 15 minutes. Then add the spinach and mix until the spinach wilts.
3. To make the cheese sauce: add the flour, butter and 1/4 cup of the milk and whisk until the butter melts. Add the milk slowly and continue whisking until creamy and thick- should take around 10 minutes. Add the pepper, mustard, nutritional yeast and cheese and continue whisking, until a creamy consistency. Remove from the heat and set aside. 
4. To assemble: In a large rectangular dish, pour around 1/4 cup of the tomato pasta sauce and 3 tbsp if the cheese sauce along the base of the dish. Top with 3 lasagne sheets.
5. For the next layer, top with 3/4 cup of the tomato pasta sauce, 1/2 of the filling and 1/3 of the cheese sauce, then top with 3 lasagne sheets. Repeat for the next layer.
6. For the final layer, top with the rest of the tomato pasta sauce and the cheese sauce, and sprinkle with shredded cheese.
7. Bake at 180 degrees C for 40-50 minutes, or until the pasta is completely cooked through (night vary depending your oven). 
8. Remove and sprinkle with some shredded parsley, and serve with a fresh salad and garlic bread! 


There you have it! It is a relatively lengthy process, however it is so simple and easy, and is so perfect for vegans and non-vegans alike! I'm sure your family, friends and even kids will love it! 

If you ever give this recipe a try, be sure to let me know! Tag or DM me on Instagram- @earthykim
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