Some nights, you need a nice, warm, filling meal. That’s why I came up with a yummy, veg-forward vegan lasagna for just such a night! The nice thing about this lasagna is it removes all the bad stuff- the fatty cheese and meat, the starchy pasta. This is pure flavour and nutrition, in a convenient single-serving! While you certainly can buy gluten-free pasta- the market is full of GF pasta options if that’s your thing- I decided to use whole cauliflower medallions to mimic the flavour with a fraction of the calories.
As all good cooks know, a good beschamel sauce is a necessity! It is smooth, creamy, and rounds out the flavours of the garlic-filled tomato sauce. I chose to mimic a beschamel by using mashed potatoes, and added some nutritional yeast to make it taste more like that familiar cheese taste that we all love! While the cashew milk in the potatoes is completely optional, I find that it rounds out the flavours and smooths out the texture, to give the overall dish a bit more oomph! Besides, cashew milk is full of vitamins E and K, and has no naturally occurring sugars like regular cow’s milk, so it won’t cause your blood sugar to spike.
If you’re short on time, the aubergines, garlic and tomatoes can be roasted and pureed up to a day in advance, and reheated in a saucepan before adding to the baking dishes. This meal is so easy to scale up, making it the perfect recipe for a large, busy family.
Next time you’re looking for a hearty family that will please everyone, try this easy vegan lasagna! Eat well to live well!
- 2 aubergines, halved
- olive oil
- 1 head of garlic, cut in half
- 2 tomatoes, cut into halves
- Himalayan pink salt
- 1/2 tsp ground cumin
- 7 potatoes, peeled
- 2 tbsp nutritional yeast
- 1/4 cup cashew milk (optional) for richer taste
- Cauliflower, cut into medallions
1. Preheat oven to 185C (365F)
2. Brush the aubergines, tomatoes and garlic with olive oil and season with salt. Bake for 20-25 minutes. Once cooked, transfer to a food processor and puree until smooth.
3. Brush cauliflower with olive oil and roast for 20 minutes.
4. Boil potatoes until soft. Mash, and add milk, salt and nutritional yeast.
5. Using individual baking dishes, fill the bottom with a small amount of the aubergine and tomato, followed by the mashed potato. Bake for 10 minutes, until the mashed potato has a slightly crispy crust.
6. Add roasted cauliflower to the dish (at the top)