Vegan lasagne
Cooking time:
2 hours 10 minutes
Active time:
1 hour
Complexity:
Average
A bright and interesting version of lasagne that is definitely worth trying. Here you will not find the usual layers with minced meat. Instead, there is a variety of colors and tastes: a burgundy layer of red onions and beets, orange - from baked with garlic, onions and pumpkin spices, as well as a tender, ricotta-like green layer of tofu with keil and almond milk. Suitable for vegans and fasting .
See all recipes category Hot 
5
Recipe "Vegan Lasagne"
Ingredients for 4-6 servings
lasagne sheets
10 pcs.
tomato pasta sauce
400-450g
pumpkin
700 g
small onion
1 pc.
garlic
3 tooth.
olive oil
1-2 tbsp. l.
seasoning "Italian herbs"
2 tbsp. l.
salt
to taste
freshly ground black pepper
to taste
medium-sized beets
2 pcs.
medium red onion
1 pc.
olive oil
1-2 tbsp. l.
salt
to taste
freshly ground black pepper
to taste
vegetable broth or water
130-180ml + more if required
small onion
1 pc.
garlic
3 tooth.
cale leaves
50 g
tofu
300g
food yeast
6 g
almond milk
70ml + more if required
olive oil
1-2 tbsp. l.
salt
to taste
freshly ground black pepper
to taste
almond milk
250ml + more if required
wheat flour
30 g
food yeast
12 g
vegan cheese
30-60g (optional)
salt
to taste
freshly ground black pepper
to taste
Step 1/9
Wash the beets well, clean, cut into cubes about 2 x 2 cm. Clean the red onions and cut into cubes. Mix the beets with the red onions, salt, pepper to taste, add the olive oil and stir. Put in a baking dish and cook in an oven preheated to 180 ° C for 30-40 minutes or until the beets are easy, effortlessly pierced with a knife.
Step 2/9
Wash the pumpkin, peel and cut into cubes about 2 x 2 cm. Peel the garlic, no need to cut. Peel and dice the onion. Combine the pumpkin and onion, add the Italian herbs, salt, pepper to taste, olive oil and stir. Put the resulting mixture in a baking dish and cook in an oven preheated to 180 ° C for 30-40 minutes or until the pumpkin softens. If you have 2 baking dishes in the oven at once, you can cook beetroot and pumpkin layers at the same time.
Step 3/9
Wash and dry Cale. Tear into smaller pieces. Peel and dice a small onion. Peel the garlic, but don't chop. Heat the oil in a saucepan or ladle, place the onion and fry over a medium-high heat until transparent, 3-5 minutes, stirring. Add whole garlic cloves and cale and cook, stirring occasionally, for another 5 minutes or until the garlic is fragrant, the leaves of the cale do not soften. If the ingredients start to burn, add a little water or vegetable broth. Once cooked, cool the mixture a little.
Step 4/9
Transfer the onion and garlic cale to the bowl of a food processor or blender. Cut tofu into cubes. Add them, nutritional yeast and almond milk to a blender, salt, pepper and grind everything together until smooth.
Step 5/9
Grind the baked pumpkin layer ingredients until smooth.
Step 6/9
Add water or vegetable broth to the baked ingredients for the beet layer and grind until smooth. Life hack: if you first punch in a blender/combine first the ingredients for a layer of tofu with cale, then for pumpkin, beet - the device can not be washed every time after grinding the products, but put in order at the end.
Step 7/9
Make a vegan béchamel sauce. To do this, pour almond milk into the ladle, add flour, nutritional yeast and, if desired, vegan cheese. Cook on a medium-high heat, stirring constantly with a whisk so that there are no lumps, until the sauce thickens for 5-10 minutes. Add a little more almond milk if necessary. Salt, pepper to taste.
Step 8/9
Collect the lasagne: put about 1/3 of the sauce on the bottom of the mold, 2 sheets of lasagne on top. Further in this sequence: pumpkin layer - 2 lasagne leaves - 1/3 tomato sauce - 2 lasagne leaves - a layer of tofu with ricotta - a little béchamel sauce - 2 lasagne leaves - beet layer - 2 lasagne leaves - the remaining tomato sauce - the remaining béchamel sauce. We used tomato sauce with chunks of tomatoes - you can shred it with a blender if you wish, or leave it that way. If you have not a square shape, but a rectangular one, for example, 28 x 15 cm in size, in this case you can lay out not 2, but 3 sheets of lasagne per layer.
Step 9/9
Bake the dish in an oven preheated to 180 ° C for about 30 minutes until golden brown. If the top is browned too quickly and the lasagne is not ready yet, cover it with foil.
Ingredients for 4-6 servings
lasagne sheets
10 pcs.
tomato pasta sauce
400-450g
pumpkin
700 g
small onion
1 pc.
garlic
3 tooth.
olive oil
1-2 tbsp. l.
seasoning "Italian herbs"
2 tbsp. l.
salt
to taste
freshly ground black pepper
to taste
medium-sized beets
2 pcs.
medium red onion
1 pc.
olive oil
1-2 tbsp. l.
salt
to taste
freshly ground black pepper
to taste
vegetable broth or water
130-180ml + more if required
small onion
1 pc.
garlic
3 tooth.
cale leaves
50 g
tofu
300g
food yeast
6 g
almond milk
70ml + more if required
olive oil
1-2 tbsp. l.
salt
to taste
freshly ground black pepper
to taste
almond milk
250ml + more if required
wheat flour
30 g
food yeast
12 g
vegan cheese
30-60g (optional)
salt
to taste
freshly ground black pepper
to taste
Nutritional value per 100 g
Calories
122 kcal
Proteins
5 g
Fats
4 g
Carbohydrates
17 g
Saturated fat
1 g
Dietary fiber
2 g
Added sugar
1 g
Similar recipes