Hello everybody! I don’t think the world is ready for this, but you are going to get it anyway. I love to cook, and especially if the dish involves some treatment of pasta. Lasagna has always been a favourite of mine because it is one of those dishes that is better as left-over than it is fresh – er is that just me that loves to indulge in a 3-day lasagna feast. Fun fact, these pictures are actually taken the day after I made it, where I had it reheated with a salad and some vegan nuggets.
THE PASTA: firstly, it is really easy to make homemade vegan fresh pasta, so if you’re up for it I have a recipe for that right here. It consists of olive oil, flour, salt, and turmeric – and it is amazing. If you’re not up for making homemade pasta, but simply wants lasagna fast (trust me I’ve been there) there are several plastic-free premade lasagna plates available in various grocery stores. I often see how the cheapest plates are simply packaged in cardboard, and dried pasta is almost always vegan anyway. Either way, the pasta is rather easy to find plastic free.
THE TOMATO SAUCE: I made the sauce by sautéing half an onion until golden brown. Then I added garlic and fresh tomatoes. I let those three get to known each for a good 5-7 minutes in a pot with the lid on. Then I was lucky enough to find tomato sauce in a glass, so that was what I used. I actually also have a recipe for homemade canned tomatoes, which I will leave down below. But sadly, I was out of those. The glass is obviously recycled. You can also use tinned ones if that’s your thing.
THE BECHAMEL SAUCE: Can’t you just skip the cheesy sauce? both yes and no, if it’s all the same to you, the pasta and tomato sauce is super tasty on their own. BUT I have found that a vegan bechamel will give the lasagna that extra cheesiness that most people love. Start by melting 1 tbsp of vegan butter, or coconut oil. When it is well melted, on medium heat add 1 tbsp of flour. Whisk the two together until they form a coherent dough. Now grab a plantmilk of your choice. For this I actually prefer a nut milk, simply because oat milk becomes too thin. Start by adding half a cup at a time, until the sauce has a thick, but liquid, consistency. Then add in about one tsp of ground nutmeg, along with 2 tsp of nutritional yeast, and salt and pepper to taste.
Asemble the layers by adding a bit of tomato sauce to the bottom of an oven save dish (with high edges). Then add a layer of pasta, then a layer of tomato sauce, then a layer of bechamel. Continue until you reach the top of your dish – or until you run out of sauces or pasta. Bake the lasagna for roughly 15-20 minutes at 180 degrees Celcius. Enjoy!