Healthy Veggie Lasagne

Everyone loves lasagne, I mean what is there not to like about it?! It is one of the biggest comfort foods out there; it has the perfect layer of carb, protein and fat keeping you full and satisfied.

The traditional lasagne, however, we grew up having isn’t the best for us with all the processed ingredients from the béchamel, to hormone-filled cheese and inorganic beef. This version tastes just about as good, cheesy and saucy but won’t make you feel guilty afterwards. It’s also really simple to make and is filled with so many nourishing ingredients you wouldn’t notice that amount of goodness is in it!  I love making this when we have guests over to show that being healthy can be just as fun and delicious, with no deprivation whatsoever.

I’ve used creamy cashew cheese for the béchamel sauce,  thinly chopped mushrooms and chopped tomatoes for the sauce with fresh basil and parsley,  and organic brown rice pasta as well as grilled aubergines for the layering.

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Ingredients: 

Aubergine: 

2 large aubergines

1/2 tbsp black pepper

Himalayan salt, to taste

2 tbsp coconut oil, melted

 

Sauce: 

2 cans tomatoes, chopped

2 tbsp coconut oil

2  shallots/onions, diced

2 garlic cloves, minced

2 tbsp tomato puree

2 cups chestnut mushrooms, diced

1 tsp chilli flakes

Himalayan salt, to taste

2 cups fresh basil, chopped

1 cup fresh parsley, chopped

 

Béchamel sauce: 

2 cups raw cashews, soaked overnight or at least 3 hours

2 tbsp lemon juice

1/2 cup onion, diced

1 clove garlic

1 1/2 cups vegetable stock

2 1/2 tbsp nutritional yeast

1/2 tsp nutmeg

1/2 tbsp white pepper

1 tsp sea salt (optional)

 

Pasta:

375g pack of organic brown rice lasagne pasta

Himalayan salt

 

Toppings: 

Vegan mozzarella cheese (I buy mine from either Wholefoods, Planet Organic or Holland & Barrett. You can order it online too.)

 

Method:

For the aubergine:

Pre-heat the oven to 200C. Cut the aubergines lengthwise into very thin slices. Place in a single layer 2 parchment sheets and drizzle/sprinkle evenly with coconut oil, pepper and salt in a tray. Place in the oven for 15-20 minutes. Meanwhile prepare the sauce.

For the sauce: 

Heat a medium saucepan with coconut oil and place in the onions. Once, golden add in the garlic. Add water into the pan if the mix dries up. After 5 minutes of cooking add in the mushrooms and allow to sauté for another 5 minutes. Pour in the canned tomatoes and 2 to 2 cups of water and add in the fresh parsley and bail. Allow to simmer for 10 minutes. Remove the aubergines from the oven, but leave the oven on.

For the pasta: 

Cook the pasta following the instructions on the packet you buy. Should take 10 minutes to cook.

For the Béchamel: 

Blend all the ingredients until you get a very creamy consistency. Add more water to achieve this.

Assemble the lasagne:

Spread a thin layer of tomato sauce in the bottom of a deep baking dish/pyrex. Place a single layer of pasta on top of the sauce, about 3 pastas. Top the pasta with the béchamel and spread evenly. Lay approximately 5 aubergine slices over the béchamel. Spread about 1 cup of sauce over the aubergine. Make three more layers of lasagne, béchamel, aubergine, and sauce. Top with the mozzarella vegan cheese; the more the tastier!

Cover with foil and bake for 40 minutes. Uncover and bake for about 10 minutes more. Let cool at least 10 minutes before cutting. Serve with any remaining tomato sauce.

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