Hello everybody! I recently went to a local supermarket and tried to buy enough low waste groceries to make a dish, and this is that dish. It is a completely *packed* veggie lasagna, but it does not seem, taste or look packed. This is so great for picky eaters, and it is incredibly filling as well. Let’s make it!
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HOW TO MAKE THE CAULIFLOWER BECHAMEL:
- Start by taking the leaves off your cauliflower, however don’t throw them away, we are not using them in this dish, but they can be used in a variety of other dishes, and they are really tasty when prepared correctly.
- Chop your cauliflower into smaller bits and places them in a pot with some salted water.
- Bring the water to a boil and then let it simmer for 20-30 minutes, or until the cauliflower is complete soft. (You can get started on the veggie sauce in the meantime)
- When the cauliflower is soft, so soft you can squish it with your fingers, transfer to a blender/food processor, and blend until it’s a smooth purée.
- I like to more sure mine is extra smooth, by pressing the cauliflower purée through a fine sieve.
- Now add your butter, oat milk and salt and pepper to taste, and stir to combine and melt the butter, the purée should be thinner now, and basically a thick sauce
- Grate 2-3 teaspoons of nutmeg into the sauce and you’re done. Serve with lasagna or on top or veggies
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HOW TO MAKE THE VEGGIE SAUCE:
- Finely chop 1 large onion and 1 red bell pepper
- Add to a pot on medium heat and cook in olive oil until brown, and the water had evaporated from the pepper
- Add 3 tablespoons of tomato paste and stir
- Now chop, or process 1 zucchini, 3 carrots, and about 2 cups of mushrooms as finely as possible and add that to the pot – ideally cook it until all the water has evaporated as well
- Add 3 cloves of chopped garlic
- Now I added 2 jars of tomato sauce, as well as the same amount of water (use the jars, also to get all the last bits of sauce into the pot)
- Get your herbs and spices ready, I like to add fresh basil, dried oregano, a few chili flakes, salt, pepper and dried rosemary to my sauce.
- At this point, I am also adding in about 4 tablespoons of canned lentils, simply for some extra protein.
- Let it simmer on low heat, ideally for 3 hours, while stirring occasionally, the longer it cooks, the better it is.
- Once your sauce is done, use it on pasta, or veggies and start assembling your lasagna
- For lasagna, I start with a layer of veggie sauce in the bottom, the pasta, then sauce, béchamel, and so on, until I reach the top on my tray. Bake at 180 C for 20 minutes (depending on thickness) and let rest for 10 minutes before serving
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