Best Vegan Lasagna with Cauliflower Béchamel (no nuts!)
A delicious vegan lasagna with no nuts or dairy! Make it today to enjoy tonight for dinner!
Equipment
- 1 blender
- 1 Oven
Ingredients
Marinara Sauce Ingredients
- 2 tbsp olive oil extra virgin
- 3 cups marinara sauce
- 1 cup zucchini diced
- 1/2 cup onion diced
- 1 cup mushrooms shiitake
- 1/2 cup spinach frozen or fresh
- 1 tsp onion powder
- 1 garlic clove
- 1 tsp vegetable stock
- 1 tsp soy sauce
- 1 tbsp lemon juice
- 1/4 tsp smoked paprika
- 1/4 tsp white pepper
- 1 tsp dried tarragon
- 1 tsp dried parsley flakes
Cauliflower Bechamel
For the saucepan
- 1 cauliflower small, cut into small florets
- 4 cups vegetable stock
- 4 garlic cloves
- 1 tsp salt
For the blender
- 1 tbsp lemon juice
- 1/2 tsp pepper white pepper
- 1 tsp vegetable stock powder
- 1 cup mozzerella plant based, I used daiya
- 1/2 tsp salt
Instructions
Cauliflower Bechamel
- Wash and cut your cauliflower into small florets
- In a medium sized pot, boil your vegetable stock and add garlic cloves and salt. You could also add lemon juice, paprika, onion powder etc for more flavour.
- Spoon your cauliflower in carefully into the hot water. Alternatively you can add the cauliflower to the pot right away and let it come to a boil.
- Cook for 10 minutes or until the cauliflower is tender.
- After it's tender, spoon your cauliflower carefully into a blender. Add your ingredients including plant based cheese.
- Check for salt, pepper and add paprika if you want it to have a kick.
Marinara Sauce
- In a large pan set to low-medium heat, add your EVOO
- add your onions, zucchini, mushrooms and sauté for 5 minutes
- Add in your spices, other ingredients except your store bought or home made marinara sauce
- let your vegetables soften and let the spices absorb into the veggies
- Add in your marinara sauce and spinach. Let it come to a boil briefly and shut off the heat
- Stir and let it stand for 10 minutes
Putting it all together
- Preheat the oven to 375Preheat oven to 375I made enough sauces for a silicone banana loaf sized panI put some plain marinara sauce on the bottom of my loaf panI placed a cooked lasagna sheet on top, followed by béchamel sauce, followed by spinach marinara sauceI repeated with pasta sheet, bechamel and marinara sauce. I had four layers of pasta in total with bechamel on top to finish.garnish with fresh basil or parsley leaves and red chili flakes or black pepper
- Meanwhile, start assembling your lasagna in a loaf pan*
- I took some plain marinara sauce and coated the bottom of the pan
- I then arranged a couple of lasagna sheets ** on top
- Spread some marinara sauce with veggies you prepared on top
- And add the next layer of cauliflower béchamel***
- Keep layering in this order and finish with the béchamel****
- Cover and bake for 25 minutes
- Remove from oven and garnish with fresh chopped parsley, chives or chilli flakes
Notes
*I used a silicone banana loaf one
** I used gluten free sheets
***to avoid mixing you could pipe your béchamel with a piping back and carefully spread with the back of your spoon
****this recipe had enough for 4 layers of sheets and filling
Nutrition
Calories: 270kcalCarbohydrates: 27gProtein: 13gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 22mgSodium: 3000mgPotassium: 1257mgFiber: 7gSugar: 14gVitamin A: 1987IUVitamin C: 95mgCalcium: 231mgIron: 3mg