Roasted Vegetable Lasagne (vegan + gluten, grain, nut & sugar-free) -1 of 2 OptiCook Lasagne recipes …
Hi all,
This may get a little confusing, but I have two lasagne recipes on OptiCook. This is the older of the two and uses lots of different roasted vegetables as the layers. If you are after the more traditional “meaty” one, please see here.
Of course this isn’t exactly like the “normal” one but tastes great and is very filling. It uses eggplant as the pasta sheets, so if you don’t like eggplant it may not be a dish for you. It is time consuming, but if you multitask it comes in just over an hour.
The sauces are the key. Take your time caramelising the onion and garlic properly for both the pasta sauce and the bechamel. This is where the flavour comes from as you don’t have butter, milk, cheese and meat to flavour it all.
Roasted Vegetable Lasagne (vegan + gluten, grain, nut & sugar-free)
2015-07-27 20:43:45
Serves 8
This one is better than my first one I reckon. Give it a go ! I suggest cooking when you have spare time, cutting into portions & freezing. It makes a great quick hearty winter meal.
Total Time
2 hr
Ingredients
- 3 eggplants
- 1 zucchini
- Bag of carrots (6-8)
- Bag baby spinach
- 2 sticks celery diced finely
- 1 red capsicum diced finely
- Handful mushrooms
- 1 cauliflower cut into small florets
- 1 onion
- 5 garlic cloves (minced or whole)
- Sprinkle nutmeg
- Fresh Herbs (or dried) basil, thyme, oregano, parsley (whatever you've got)
- 4 cups of stock
- Tomato paste - 1 small sachet or tin
- 2 x 440g tin chopped tomatoes (no added sugar & reduced salt if poss)
Do all three bits at the same time, to save time
- Cauliflower béchamel. In 1 tbspn olive oil fry off the onion, 2 garlic cloves/minced garlic until translucent. Add cauliflower florets, add 2 cups of stock & stir - put lid on and let cook for 30 mins until very mushy. Strain & keep liquid. Blend until the consistency of béchamel sauce, adding reserved liquid if you need to. Add grated nutmeg and stir. Add salt n pepper to taste & let cool.
- Roasted Vegetables (incl eggplant pasta sheets). Heat oven to 190-220 degrees. Slice eggplant, zucchini & 3 long carrots. Quarter the mushrooms. Mix with a few tbs olive oil, fresh herbs, leftover garlic cloves, dried herbs - whatever you've got. Lay flat in single layers on baking trays. Roast until they colour up and look yummy ! I added a splash of balsamic to the mushrooms along with thyme sprigs.
- Pasta sauce. In a saucepan fry off 1 onion and 2 cloves garlic. Add diced celery, capsicum and rest of the carrots. After 5 mins add tinned tomatoes, tomato paste & 2 cups stock. Simmer for about 20-30 mins until cooked. Blitz briefly so some of the carrot is mashed, thus helping sauce to thicken. This sauce should be fairly thick and not watery.
- Assembly. Just like 'normal' lasagne but use the eggplant slices as the pasta sheets & the cauli sauce as the béchamel. Layer everything up using the béchamel as the final layer. This includes the spinach leaves and fresh basil leaves if you have them. Place uncovered in the oven, turning it down to 180 degrees. Roast until cooked on top, maybe 15-25 mins depending on size and thickness.
- Then ... Enjoy !
Notes
- This can be frozen into portions, great for a quick & satisfying meal !
- If you don't like eggplant you can do zucchini for the pasta component but doesn't work as well, so if you're not an eggplant fan maybe give it a miss.
Opti Cook https://opticook.org/
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