I have been making this lasagne for years, and it has really stood the test of time. The only recent alteration I have made is to change the white sauce ingredients so that it’s now vegan-friendly.
Vegetable Sauce Ingredients
- 1 onion, peeled and chopped
- 3 medium sized courgettes, sliced
- 4 large mushrooms, chopped
- 1 red or yellow pepper, chopped
- 1 grated carrot
- 2 garlic cloves, chopped
- 1 400g jar/tin of chopped tomatoes
- 1/4 cup tomato puree
- 3 T olive oil
- 3 tsp dried oregano
- salt and black pepper
White Sauce Ingredients
- 600ml oat milk
- 3 heaped T flour
- 3 T olive oil
- 2 T white wine
- 1/4 tsp grated nutmeg
- salt and pepper
Other Ingredients
- sheets of dried lasagne
- 1 C breadcrumbs
- olive oil for drizzling
Method
First of all, prepare the vegetable sauce ingredients and put in a large saucepan. Cover and cook on the stovetop until the tomato sauce has reduced and the vegetables are cooked. Stir fairly often to make sure the ingredients aren’t sticking to the bottom, and adjust the heat accordingly. The sauce needs to be thick without being too watery or too dry.
While the vegetable sauce is cooking, make the white sauce. Add the oat milk, flour and olive oil to a medium saucepan and cook on a high heat, stirring continuously with a whisk until the sauce has thickened and is bubbling round the edges. Remove from the heat and stir in the wine and the grated nutmeg.
To assemble, spread half the vegetable sauce on the bottom of the lasagne dish, then cover with lasagne sheets, and then spread half the white sauce over the top of that. Repeat this and then sprinkle with bread crumbs drizzled with olive oil.
Cook at 200 degrees celcius (fan oven) on the middle shelf for around 35 minutes or until brown and crispy on top.
Recipe by Nadia
