Difficulty: Medium
Serves 6
All I could think about yesterday was attempting to make the best lasagne of all time, so last night I decided to do it. Some people make a meaty style lasagne with TVP, others prefer to pack it full of vegetables but being the kitchen maverick that I am, I chucked it all in. Just to let you know, I actually cooked this for two people but I knew I was going to want leftovers so I made stacks!
Ingredients
- 3 medium potatoes, thinly sliced
- 1/4 large pumpkin, thinly sliced
- 1 eggplant, thinly sliced
- 1 1/2 cups mushroom, thinly sliced
- 1 red onion, thinly sliced
- 1 packet instant lasagne sheets
- 1/3 packet Cheezly (I used blue style)
Tomato Sauce
- 1 cup TVP
- 1 cup boiling water
- 1 “beef style” stock cube
- 1 small red onion, finely diced
- 2 teaspoons minced garlic
- 2 cans diced tomatoes
- 2 tablespoons brown sugar
- 1 tablespoon dried mixed herbs
- 1 teaspoon dried basil
- Salt and pepper to taste
Béchamel Sauce
- 1/2 cup Nuttelex or vegan margarine
- 1/4 cup white flour
- 1 tablespoon nutritional yeast
- 2-3 cups soy milk
- Salt and pepper to taste
Method
- Preheat oven to 180°C and grease a large rectangular baking dish and baking trays.
- Evenly spread out vegetables on baking trays and bake until cooked through.
- Meanwhile, to make the tomato sauce, combine the TVP, stock cube and boiling water and set aside until water has been absorbed.
- In a large pan, lightly fry the finely chopped red onion and garlic before adding the TVP, tomatoes, brown sugar, herbs and salt and pepper. Allow to fully heat through.
- To make a quick and easy béchamel, melt Nuttelex in the microwave in a large jug.
- Whisk in flour and nutritional yeast before cooking in the microwave for a further minute.
- Slowly whisk in soy milk until your desired consistency is achieved and season with salt and pepper.
- In the base of the baking dish, place down a layer of lasagne sheets (you may have to cut some to size).
- Pour on a thin layer of tomato sauce followed by béchamel, pumpkin and mushrooms.
- Add another layer of lasagne sheets before more tomato sauce, béchamel, eggplant, potato and onion.
- Lay down a final layer of lasagne sheets and finish off with the remaining tomato sauce and béchamel.
- Bake in the oven for about 30 minutes before grating Cheezly on top. Bake for a further 15 minutes or until Cheezly has melted.
- Serve piping hot!
looks yuuummm! Do you always use the dried TVP? Have you tried the Linda McCartney “mince” I love that stuff. Wish it wasn’t so expensive!
Oh, and I just finished writing up my post for tomorrow so I promise I am not copying you when I post a burrito lasagna recipe tomorrow 🙂
Thanks Arly! I do tend to stick to the dried stuff because it’s cheap, can stay in the pantry for ages and I like being able to add my own flavours to it. I haven’t tried the Linda McCartney “mince” but I have tried a few of the other products, the vegan pies are delicious!
This looks DELICIOUS!
Thanks Jennifer, it was!
Awww, Chelsey, what am I going to do? I made this recipe tonight using some small subs and it was D.I.V.I.N.E! Super easy, especially the microwave bechamel sauce. BUT my big problem is that it was SSSSOOOO good that, between this and your BBQ Pizza recipe, I may never get to try out any new recipes because I would be very happy to switch between these two FOREVER :)Thanks for another FAB recipe!
Haha, thanks! I seriously ate the leftovers for a week after I made it and didn’t get sick of it at all. Mmmmm I haven’t had the BBQ pizza for ages, might have to rectify that this weekend 🙂
I was wondering what the brand was of the “beef style stock cube”? Thanks!
Hi Sarah,
The brand is Massel and you can pick it up just about anywhere 🙂