Lasagna was always my favorite food growing up, and honestly, since I went vegan almost 4 years ago, I haven’t had much of it! It’s just crazy because when I made the transition to veganism I thought, oh well… gotta give up lasagna! And yeah, you can buy vegan cheese and vegan everything nowadays… But let’s be honest, it gets expensive. So I’ve cooked a few lasagnas here and there in these past years as a vegan, but limited my consumption of it to pretty much restaurants only in the past few years.
A few weeks ago Ator, my partner, was craving lasagna, and we thought, you know what? let´s whip up a delicious lasagna recipe, that not only its affordable but that will satisfy the cravings! AND WE DID IT!!!
For the red sauce
- 1 small onion, diced.
- 1/2 a red capsicum, diced.
- 1/2 a big eggplant, diced in small cubes.
- 7 sun-dried tomatoes, cut in thin strips.
- 1 carrot, diced.
- 3 garlic cloves, finely chopped.
- 200 gr chopped mushrooms
- Seasonings: 1 tsp pink salt, 1/2 tsp garlic powder, 1 tsp oregano, 1 tsp basil, 1/2 tsp chili powder.
- 140gr organic tomato paste.
- 400 gr organic passatta.
- You will also need a big handful of spinach that we will add to directly to the lasagna.
For the creamy sauce
- 1/2 cup raw cashews.
- 1/2 cup soy milk. (or non-dairy milk of your choice)
- 1/2 cup of water.
- 1/3 cup Nutritional Yeast.
- 1/2 tbsp pink salt.
- Black pepper to taste.
- 1 tsp mustard
- 1/2 tbsp jalapeño or pickle brine.
To make the red sauce
- Sauté the onion on a pan with a little water and a pinch of salt until translucent, then add the carrot, eggplant, and garlic and sauté until soft.
- Add the capsicum, sun-dried tomatoes, and mushrooms and cook until all the veggies are brown.
- Add the tomato paste, tomato sauce, and seasonings and stir well to combine all the ingredients. Cook for at least 5 minutes.
- Taste the sauce and adjust salt, spice, or sweetness to your taste.
- Turn the heat off and set aside.
To make the creamy sauce
- Soak the cashews in boiling water for at least 10 minutes, ideally, you would do this when starting the whole recipe.
- Put all the ingredients on a high-speed blender and blend for at least 1 minute. Make sure the end result is creamy, we don’t want a grainy sauce!
- Taste and adjust acidity and salt to your taste if needed.
- Put in a pot on low heat for about 5 minutes, stirring frequently to prevent sticking. The sauce will naturally thicken, but don´t let it thicken too much as it will continue to do so in the oven.
- Turn off the heat and set aside.
Putting it together
- Add a scoop of the red sauce into the baking dish and spread it through the base.
- Cover with lasagna sheets.
- Add layer of the red sauce.
- Put a handful of spinach on top.
- Drizzle some white sauce, and repeat until you finish the lasagna sheets.
- In the last layer, pour all the remaining red sauce and spread it evenly making sure you cover all the edges of the dish. Pour the remaining white sauce on top as well.
- Bake it in the oven according to the lasagna sheets instructions, mine was 180C for 30 minutes but this may vary depending on the brand you use. But make sure the lasagna is golden brown!
- If you have will power let it cool for at least 2o minutes for a better, cleaner cut. We’ve made this recipe twice and haven’t been strong enough to wait haha!
Feel free to double the recipe for the white sauce to end up with a very cheezy lasagna. 🙂