Gwen Stefani via HFGL @ VFiles
(love Gwen ♥)

 

Finally, a lasange recipe that isn’t gianorm potluck size! This makes enough for up to four servings – you want to use a baking dish around 5 x 9″ in size.

Tofu-phobes, soy allergy peeps and those suffering from tofu fatigue take note: This is just as good without the tofu ricotta; roasted eggplant slices will do nicely as a substitute, as will big pieces of juicy roasted red capsicums.

 

Victory Strikes Again Vegan Lasagne

Ingredients:

1 box lasagne sheets (the “no pre-cooking required” kind)
1/2 batch of Basil-Tofu Ricotta
1 recipe Creamy White Sauce (recipe follows)
1 recipe Perfect Pomodoro Sauce (recipe follows)
2 cups cooked pumpkin, mashed well
1/2 bunch spinach, roughly chopped
2 Tbsp vege stock
1/2 cup raw cashews
sea salt & fresh black pepper

 

Creamy White Sauce
2 tsp olive oil
1 small brown onion, finely diced
1/2 tsp mustard powder
1/4 tsp sea salt
2 tbsp all-purpose flour
1 1/4 cup rice milk

Perfect Pomodoro Sauce
2 Tbsp olive oil
3 cloves garlic, crushed
2 x 400g cans chopped tomatoes
1 1/2 Tbsp tomato paste
sea salt & fresh black pepper

 

What to do:

To make Pomodoro Sauce:
Briefly heat olive oil in a frying pan over medium-low heat; add garlic and cook, stirring, for 30 seconds, being careful not to brown the garlic.

Add chopped tomatoes and tomato paste and bring to simmer over medium heat, cover and reduce heat to medium-low. Simmer for 15-20 minutes, until mixture reduces and thickens. Season to taste with sea salt and fresh black pepper. Cover and set aside.

To make White Sauce:
Briefly heat olive oil in a medium saucepan over medium-low heat. Add onion and cook, stirring regularly, for 3 minutes, until onion softens. Add mustard and mix well. Add flour and whisk quickly until flour coats the onions.

Slowly add the milk, constantly whisking to combine with onion mixture. Add sea salt. Reduce heat and cook, stirring regularly, until sauce is well thickened, about 10 minutes. Cover and set aside.

To assemble the lasagne:
Preheat oven to 180 C. Lightly oil a small baking dish.

In a large shallow pan, place enough lasagne sheets to build 3 layers in your baking dish. How many you need will depend on the size of your sheets and the shape of your baking dish; I needed 9 small sheets for my 5 x 9″ dish (3 per layer). Add enough boiling water to cover the sheets and a little extra. Leave for 10 minutes to prepare for cooking.*

Heat a large saucepan over medium heat. Add spinach leaves, vege stock, a sprinkle of sea salt and a few cracks of black pepper. Using tongs, toss spinach until wilted, about 30 seconds. Remove from heat. Add mashed pumpkin, mixing well with a strong fork. Set aside.

Spread 1/3 of Pomodoro Sauce evenly onto the bottom of the baking dish. Place first layer of lasagne sheets into dish. Add tofu ricotta, spreading it evenly and gently pressing into place with a fork. Dollop 1/4 of Creamy Sauce on top.

Place second layer of lasagne sheets into dish. Add spinach/pumpkin mixture and spread evenly, pressing in place with a fork. Dollop 1/3 of Pomodoro Sauce over top, followed by another 1/4 of the Creamy Sauce.

Place final layer of lasange sheets into dish. Spread remaining Pomodoro Sauce over top, followed by the rest of the Creamy Sauce. Top with raw cashews, and season with a few cracks of fresh black pepper. Drizzle a little olive oil over top for extra sass if you like.

Bake, uncovered, 35-40 minutes. Sit 5 minutes before slicing.

Serves 2-4.

* pre-soaking isn’t 100% necessary – it is my insurance against the affront that is undercooked lasagne sheets.