Tuesday, 22 May 2012

Roast Vegetable Lasagne

My friend was over for dinner last night and she is a vegetarian but hates meat substitutes so I thought I'd give vegetable lasagne a go...it was soooo good!! We had it with GF garlic bread...YUM!
If you want to omit the red sauce just make extra white sauce.
Wish I'd had some red wine...

Roast Vegetable Lasagne

Filling Ingredients

GF Lasange Slats (I used San Remo)
1 large sweet potato
2 zucchinis
1 large eggplant
1 capsicum
2 large portabello mushrooms (or a handful of regular)
1/2 cup vegan cream cheese (optional for the top)
Vegan Parmesan cheese (optional for top)

White Sauce Ingredients

80g vegan margarine (I used Nuttalex)
1/3 cup GF plain flour
2 1/2 cups dairy free milk
1/2 cup nutritional yeast
1/2 tsp nutmeg
salt & pepper

Pasta Sauce Ingredients

2 cloves garlic
1 onion, chopped finely
1 tin crushed tomatoes
1 cup tomato paste
1/2 cup water
1/2 Tbls sugar
1-2 Tbls mixed herbs
handful fresh basil, chopped
salt & pepper


Firstly preheat youor oven to 200C and line your baking trays with baking paper.
Peel and slice your vegetables thinly and place on baking tray and drizzle with olive oil.
Bake for 20-30mins then turn over vegetables and bake until soft.

While your vegetables are baking make the pasta sauce.
In a medium saucepan start by sauting your onion and garlic in olive oil on a medium heat.
Once onions are clear add your crushed tomatoes, capsicum, tomato paste, water, herbs and sugar.
Season with salt and pepper and keep turn down to a low heat (or take off heat) until everything is ready.

Emerse your lasagne slats into some warm water to soften.

Then make the white sauce add the vegan margarine into a medium/large saucepan on a medium/low heat until melted.
Whisk in flour and heat through for 2 mins.
Add milk slowing while whisking and keep stirring till mxture starts to bubble.
Once bubbling take off heat and whisk through the nutritional flakes and nutmeg.
Season with salt and pepper and leave off heat.

Once vegetables are ready get your baking tin or casserole dish and grease with oil spray.
Slowly layer with pasta sauce, then vegetables, then lasagne slats, then white sauce and repeat.
Make sure you have enough white sauce and pasta sauce for the top (or save all your pasta sauce for the top).
The final layer should be white sauce under pasta sauce. I like to mix vegan cream cheese in with the final amount of pasta sauce because it gives it a nice tang.
Sprinkle Parmesan cheese on top and bake in 200C oven for 40mins or until brown on top.

Note: This sounds really weird but vegetable lasagne is also really nice with a sprinkle of balsamic vinegar over the top before serving.

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