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Recipe By Jaxters

Ref: 774
Heading: Pasta
Cuisine: Italian
Food Type: Vegan
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   300 g  Vegan lasagne sheets
   150 g  Vegan Parmesan grated (optional)
   2 Aubergine cut into 8mm slices
   2 Red sweet pepper cut into strips
   2 Courgette cut into 5 mm slices
   1 Red onion sliced
   2 tsp  Garlic paste
   1/2 tsp  Freshly ground black pepper
   1/4 tsp  Salt
   3 tbsp  Olive oil
  Tomato Sauce
   300 ml  Tomato Passata
   125 ml  Water
   1/2 Onion chopped
   1 tsp  Garlic paste
   1/2 tsp  Freshly ground black pepper
   1/4 tsp  Salt
   3 tbsp  Olive oil
  White Sauce
   500 ml  Soy or almond milk
   4 tbsp  Olive oil
   2 Flour
   1/2 Onion chopped
   1 Bay leaf
   1/4 tsp  Salt
   1/4 tsp  Freshly ground black pepper


  Step 1
Pre-heat oven to 200°C fan.
  Step 2
In a bowl add oil, salt, black pepper & garlic paste & mix, then add Aubergine, Sweet Pepper & Courgette slices, red onion & coat with the oil, tip veg into a baking tray & roast for 20 to 25 mins until soft & browned on the edges, stir around halfway through cooking.
  Step 3
Make the tomato sauce, place onion & olive oil in the same frying pan over a med heat, stir & cook onion until soft, then add garlic & cook for a one more minute, then add passata, water, sugar, tomato puree, crushed fennel seeds chilli flakes if used, sugar, salt & pepper, bring to a simmer & cook for 2 mins stirring all the time, when done set aside.
  Step 4
Make the white sauce, add milk, bay leaf & onion to a saucepan over a med heat & cook until a simmer, take off the heat & allow to cool & infuse for 10 mins, pour milk into a jug through a sieve to remove bits, clean saucepan then add oil & flour, place over a med heat, when mixture starts to boil add infused milk, salt pepper & whisk to a smooth sauce, simmer for 1 minute, then set a side.
  Step 5
Take a baking dish & add a thin layer of the tomato sauce, then place a layer of pasta sheets over the top, then layer a 1/3 of white sauce over the top, then a 1/3 of the roast on top then another pasta sheet layer then 1/2 the tomato sauce & 1/3 of the veg, next layer of pasta sheet then last 1/3 of the veg & tomato sauce, then a final layer of pasta then the rest of the (2/3rds) of the white sauce over the top, sprinkle over vegan parmesan cheese if used & bake for about 25 mins or until golden brown on top.

Suggestion & Tips

If you have a pasta machine you can make your own lasagne pasta sheets.
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