RECIPE // this lasagna is *packed* with veggies, but you would never know

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:

1. 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.
2. Chop your cauliflower into smaller bits and places them in a pot with some salted water.
3. 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)
4. 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.
5. I like to more sure mine is extra smooth, by pressing the cauliflower purée through a fine sieve.
6. 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
7. 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:

1. Finely chop 1 large onion and 1 red bell pepper
2. Add to a pot on medium heat and cook in olive oil until brown, and the water had evaporated from the pepper
3. Add 3 tablespoons of tomato paste and stir
4. 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
5. Add 3 cloves of chopped garlic
6. 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)
7. 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.
8. At this point, I am also adding in about 4 tablespoons of canned lentils, simply for some extra protein.
9. Let it simmer on low heat, ideally for 3 hours, while stirring occasionally, the longer it cooks, the better it is.
10. Once your sauce is done, use it on pasta, or veggies and start assembling your lasagna
11. 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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