This is a recipe I adapted from an Italian friend who loves to cook and try new menus such as gluten-free and vegan 🙂
Her lasagne was layered with eggplant and fried tofu, but I made it recently and substituted loads of “meaty” organic portobello mushrooms that we were lucky to score at the market. She also used soy milk for the béchamel, but I prefer almond milk, she used dried gluten-free lasagne sheets but I like dried wholemeal organic spelt…you get the idea.
2 small onions, finely chopped
1 clove garlic, minced
1 Tbsp olive oil
1 bottle (680ml) organic tomato puree
2 carrots, grated
2 zucchini, grated,
6 large or 10 small portobello mushrooms
Salt, pepper & oregano, basil to taste
In a pan sautée the onion and garlic in olive oil then add all other ingredients and cook for about 1 hour on low flame.
1 1/2 cups unsweetened almond milk
1 cup vegan parmesan cheese, grated (I use “Cheesly”)
2 Tbsp cornflour
Salt & pepper to taste
In a small saucepan over a low flame, melt vegan parmesan cheese into the almond milk, stirring often. Add salt and pepper, stir to combine then add the cornflour. Stir constantly until desired thickness and remove from flame.
Preheat the oven to 170 degrees celsius. Spread a thin layer of tomato vegetable sauce and 1 cup of water in the base of a large pyrex-type rectangle oven dish. Place a layer of lasagne sheets on top – if using the dried spelt, this is just 2 sheets side by side with a gap between (see photo below). Start layering béchamel sauce, then tomato vegetable sauce. Include any other vegan cheese if you want, but I didn’t both as the béchamel was enough. Continue to layer pasta, béchamel and vegetables. I usually have 4 – 5 layers of pasta, finishing with sauces. Sprinkle with extra cheese then cover with alfoil & bake for about 30 minutes.