Vegan Roast Vegetable Lasagna


 

Roast Vegetable, Basil Vegan Mozzarella Lasagne

 

Serves 10 people

 

 

 

400 g

 

Onion Red

500 g

 

Aubergine 

400 g

 

Courgette

400 g

 

Peppers Red

50 ml

 

Olive Oil 

40 g

 

Garlic 

2 g

 

Oregano Dried 

70 g

 

Fresh Basil 

250 g

 

Fresh Spinach Leaves

3 g

 

Salt Cooking 

2 g

 

Pepper Cracked Black 

800 g

 

Tomatoes Sauce

500 g

 

Pasta Lasagne Dried 

400 g

 

Vegan Mozzarella Style (Waitrose) 

     

 

 

 

Method


1.Peel the red onions and cut into approx. 2.5cm dice. Wash, trim & dice the peppers, courgettes & aubergines into the same sized dice. 
Wash, drain the spinach. 

Mix the chopped vegetables with the oil, garlic, oregano, place onto suitable trays and roast in an oven set at 180c for approx. 15 minutes or until just tender.
2. Remove from the oven and stir through the spinach leaves & Basil, season with the salt & pepper.
3.Make up the Vegan bechamel sauce as per the sub recipe. 

4.Layer lasagne, roast vegetables, tomato sauce berchamel and mozzarella into the individual dishes in 3 layers. Starting with tomato sauce the roast vegetables berchamel mozzarella and lasagne.
4. Sprinkle the remain vegan Mozzarella over each one, bake in a preheated oven set at 170c and bake for approx 50 minutes.

 

 

Ingredient Vegan Béchamel 

 

1000 ml

 

Soya Unsweetened Milk 

1 g

 

Bay Leaves Dried 

2 g

 

Cloves Whole 

100 g

 

Flour White Plain

100 g

 

Flora Dairy free 

1 g

 

Pepper White Ground 

2 g

 

Salt Cooking 

 

1.  Put the soya milk in a suitable pan with bay leaf and whole cloves. Bring to the boil and take off the heat. Leave for 5 minutes to infuse flavours.
2. Melt the flora in a pan, gradually add the flour, and beat until a smooth paste reached and gradually add the soya milk to the smooth paste (roux), stirring well to avoid any lumps.
3. Cook over a low heat for approx 20 minutes, season with the salt and pepper.