One of my fave things about doing veganuary is getting creative by taking dinners I like and making them vegan! I don’t really make lasagne but the boyfriend loves it so I thought I’d give is a vegan twist!
Egg free lasagne sheets
1 x sweet potato
1 x red pepper
1 x courgette
1 x aubergine
1 tbsp mixed herbs
Optional – some cherry tomatoes and a handful of spinach
1 x knob of vegan butter
2 tbsp flour
500ml oat milk
Chop the sweet potato, courgette, aubergine and red pepper into small chunks. Place on a baking tray and season with salt and pepper and 1 tbsp mixed herbs. Drizzle with olive oil and roast in the oven for 30 minutes.
Meanwhile, make the béchamel sauce. Gently melt the butter in a saucepan. Once all melted, remove from the heat and whisk in the flour. Put back on the heat (slightly lower than before) and slowly add the oat milk, whisking constantly. Bring the heat up and bring the mix to a boil. Once its boiling, leave it for 5-10 minutes (do check on it) to thicken and then whisk it together. Season with salt and pepper and some garlic granules if you fancy.
Remove the veggies from the oven and in a deep tray line the bottom with half the veggies (add some tomatoes and spinach if you fancy).
Pour over half the passata and lasagne sheets to cover the layer. Add the remaining roasted veg and then pour over the rest of the passata and cover with another layer of lasagne sheets. Pour the lovely thick béchamel sauce over the top and sprinkle over nutritional yeast.
Roast in the oven for a further 30 minutes.
Love, A x