This is my mum's lasagna recipe and it is unreal. 10/10. Make it.
Serves 4
Ingredients:
2 red onions
2 aubergines
1 courgette
2 bell peppers
handful of mushrooms
olive oil
1 red onion
2 cloves of garlic
1 can of chopped tomatoes
3 tbsp red pesto (optional but tastyyy)
salt and pepper to taste
4 tbsp vegan butter
4 tbsp flour
500ml plant milk
1 tbsp nutritional yeast
1 tsp garlic powder
4 slices vegan cheese (I used Violife original slices) + 4 extra for the topping
salt and pepper to taste
roughly 8 lasagna sheets - but this depends on the size of the sheets and the size of your dish
Method:
1. Chop the onions, courgette, aubergine, mushrooms and peppers and place in a baking tray with a drizzle of olive oil. Roast at 180*C for 40 minutes.
2. While the vegetables are roasting, make your tomato sauce. Sweat a diced red onion in a tablespoon of olive oil, and after a few minutes add the garlic. Once this has cooked down a little, add the can of chopped tomatoes and the pesto. Allow to simmer until it has thickened a little. Season to taste with salt and pepper.
3. Make the bechamel by allowing the vegan butter to melt in a medium saucepan over a medium heat. Once melted, add the flour and mix thoroughly into a paste, allowing to cook for a couple of minutes.
4. Slowly add the plant milk bit by bit, whisking constantly to keep the sauce smooth. Tear or slice the cheese slices into small pieces and add to the saucepan. Keep whisking, and add the seasoning (garlic powder, nutritional yeast, salt and pepper to taste). Once the sauce has thickened and the cheese is melted so it is smooth, your bechamel sauce is ready.
5. In a large ovenproof dish, start layering your lasagna. The first layer should be bechamel, then cover the whole area with a single layer of pasta. The next layer should be roasted vegetables, and then a layer of tomato sauce. Repeat this three times. The final layer should be a layer of pasta covered in bechamel, and the cheese slices should lay on top of this.
6. Bake in the oven at 180*C for half an hour, or until the top is golden brown and the pasta is cooked and soft.
