Vegan Rainbow Lasagna

Ingredients

Pumpkin layer

  • 1 small brown onion, chopped roughly
  • 3 cloves garlic, skin removed but kept whole
  • 700g pumpkin (butternut or kent variety), peeled and cut into 3 cm/1 inch cubes
  • 1 tbsp sage
  • 1 tbsp rosemary
  • Drizzle of olive oil, as needed

Beetroot layer

  • 1 medium red onion, chopped roughly
  • 1 medium beetroot, peeled and cut into 3 cm/1 inch cubes
  • Drizzle of olive oil, as needed

'Ricotta' kale layer

  • 1 small brown onion, diced
  • 3 cloves garlic, skin removed but kept whole
  • 2 cups (100g) kale leaves, packed
  • 600g firm tofu
  • 1/4 cup (12g) nutritional yeast
  • 1/4 cup (65mL) plant-based milk, such as almond, soy or coconut, as needed
  • Drizzle of olive oil, as needed

Tomato sauce (or use 850g of store-bought pasta sauce)

  • 1 small brown onion, diced
  • 2 cans (800g) diced tomatoes
  • Generous dash of oregano
  • Pinch of any good quality salt, as needed

Vegan bechamel sauce

  • 2/3 cup (165mL) plant-based milk, such as almond, soy or coconut, plus more if needed
  • 1/3 cup (50g) plain or all-purpose flour, or flour of choice
  • 1/4-1/2 cup (30-60g) vegan cheese, grated or chopped roughly
  • 1/4 cup (12g) nutritional yeast
  • Pinch of any good quality salt

To assemble

  • 10 pieces (250g) lasagna sheets, uncooked

Instructions

  • Preheat the oven to 180°C (350°F).
  • To make the pumpkin layer: Add all ingredients to a baking tray and toss until combined. Bake for 20-30 minutes or until the pumpkin, onion and garlic are tender. When slightly cooled, add all ingredients to a food processor. Process until smooth and add water if the mixture is too thick. Set aside.*
  • To make the beetroot layer (repeat step 2 but for the beetroot ingredients): Add all ingredients to a baking tray and toss until combined. Bake for 20-30 minutes or until the beetroot and onion are tender. When slightly cooled, add all ingredients to a food processor. Process until smooth and add water if the mixture is too thick. Set aside.
  • Meanwhile, to make the 'ricotta' kale layer: Saute the onion in a large saucepan with a drizzle of oil. When it is translucent, add the garlic and kale. Cook until the garlic is aromatic and kale is wilted. Add all the saucepan ingredients and remaining ingredients to a food processor. Process until smooth and scrape down the sides if necessary. Add more milk if the food processor is struggling. Set aside.**
  • To make the tomato sauce: Saute the onion in a large saucepan with a drizzle of oil. When it is translucent, add diced tomatoes, oregano and salt. Simmer until the mixture is thick and jam-like. Set aside.
  • To make the bechamel sauce: Add all ingredients to a small pot on high heat and whisk for 5-10 minutes. There should not be any lumps of flour or cheese and the mixture should be a custard-like consistency. Set aside.
  • To assemble: In a deep casserole dish, layer all the all the fillings and lasagna sheets as desired**. My dish was about 28x15cm. Bake in the oven for 30 minutes or until the top is golden brown. Serve immediately or store leftovers in an airtight container in the fridge for up to 4 days.

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