A Comforting Plant-Based Twist on a Classic
Dive into the comforting embrace of Vegan Lasagna Dinner, a plant-based version of the beloved Italian classic. This recipe layers the nutty richness of butternut squash and eggplant with the hearty texture of lentils and spinach, creating a symphony of flavors. Topped with a creamy, dairy-free béchamel sauce, each slice is a testament to how indulgent vegan cuisine can be. Ideal for a family dinner or a cozy gathering, this vegan lasagna guarantees satisfaction without compromise on taste or texture.
Type: Main Course
Prep Time: 20 min
Cooking Time: 40 min
Type
Main Course
Servings
4
Total Time
60 Minutes
- 200 g lasagna noodles (dried and pre-cooked)
- 100 g onion, finely chopped
- 20 g garlic, minced
- 60 ml extra virgin olive oil
- 250 g butternut squash, peeled and diced
- 200 g eggplant, sliced into rounds
- 150 g spinach, chopped
- 100 g red bell pepper, diced
- 80 g tomato paste
- 10 g ground cumin
- 10 g paprika
- 10 g turmeric
- Salt and black pepper, to taste
- 150 g canned lentils, drained and rinsed
- 30 g fresh coriander, chopped
For the White Sauce;
- 40 ml olive oil
- 40 g all-purpose flour
- 400 ml almond milk
- Salt and black pepper, to taste
Preparation
- Begin by sautéing onion and garlic in olive oil until they become translucent.
- Add butternut squash, eggplant, and red bell pepper to the pot. Cook until they begin to soften. Incorporate the tomato paste and a blend of ground cumin, paprika, turmeric, salt, and black pepper.
- Mix in the lentils and spinach. Continue cooking until the spinach wilts, and the mixture is well combined. Remove from heat.
- In a separate saucepan, heat olive oil over low heat. Stir in all-purpose flour to create a roux.
- Gradually pour in almond milk while continuously whisking to avoid lumps. Continue to cook and whisk until the mixture thickens, about 5-7 minutes.
- Remove the saucepan from heat. Season the bechamel sauce with salt and pepper.
- Assemble the lasagna in layers: Start with a layer of lasagna noodles, followed by the vegetable mixture, and a drizzle of bechamel sauce. Repeat these layers, finishing with a layer of bechamel sauce on top.
- Bake in a preheated oven at 180°C for 30-40 minutes.
- Garnish with fresh coriander and serve hot.
- Enjoy!
Perfect for vegans and anyone who loves a rich, flavorful lasagna.
