VEGAN LASAGNE

I’m definitely not a ‘food blogger’ so don’t come looking here for recipes with exact measures or particularly crazy ingredients; instead, you’ll find simple meals that are easy for busy people to prepare (say for example, whilst juggling making dinner for the kids and bathing them), that are vaguely healthy and that my family and I have enjoyed eating during the week. This is one of those: a perfect mid-week dinner that is quick to put together and tastes ace – to vegans and non-vegans alike.

SERVES 4 (or 2 with leftovers for the next day)

X2 onions, X2 garlic cloves, X2 courgettes, X2 aubergines, X2 peppers (whichever vegetables you have in your fridge), sprinkling of chilli (omit if giving to children)

X1 can of chopped tomatoes

X10 balls of frozen or 3 bags of fresh spinach

X 1 tub oatly creamy oat fraiche

1 handful of nutritional yeast (optional)

A sprinkling of basil leaves

X1 pack of lasagne sheets

 

METHOD

Start by sautéing the onion and garlic in some coconut oil. Add the chopped aubergines / peppers / courgettes and cook until soft. Stir in your chopped tomatoes. Cook for another 20 minutes and if you’re feeling energetic, using a liquidiser or hand held blender to puree the sauce until smooth.

Whilst the sauce is cooking, make your ‘cheesy’ creamy sauce. Put the frozen spinach into a pan and warm until it has defrosted. Drain off any additional liquid. Leave on one side to cool and once cool, mix in the oat fraiche.

Spread a thin layer of the vegetable tomato sauce in an ovenproof dish, followed by a layer of the spinach mixture and topped with the lasagne sheets. Keep repeating the process, and end with a layer of the tomato sauce. Sprinkle with the nutritional yeast and bake in the oven for about 35 minutes or until bubbling and golden on top. Sprinkle with the basil leaves and serve with salad, crusty bread and a glass of something cold.

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