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Vegan Lasagna With White And Red Sauces

Writer's picture: Ankit AggarwalAnkit Aggarwal

I made this vegan lasagna with white and red sauces together with steamed vegetables. This recipe is perfect for vegans, and yet so creamy, delicious and full of taste. Do give it a try, and give me the feedback.


Cuisine: Italian

“Try it and don’t forget to tag and follow on Instagram @guywhocooksgreen

Ingredients (3 portions):


1. 6 lasagna plates

2. 2 carrots chopped in small cubes

3. 100 gm fresh spinach

4. Half cup green coriander

5. 200 gm mushroom

6. 2 garlic cloves finely chopped

7. 4 tablespoon olive oil

8. 1 teaspoon oregano

9. 2 teaspoon black pepper

10. Half cup white flour

11. Half cup soy milk

12. Water as required

13. Half cup basil leaves

14. 200 gm vegan mozzarella (you can use any vegan cheese)

15. 200 gm canned tomatoes

16. 50 gm tomato purée



Method (don't forget to read tips and tricks under before you start cooking):


  • Pre-heat the oven to 200 degree Celsius.

  • In a pot, set water to boil and add carrot cubes when water starts boiling. Boil the carrot cubes for 4-5 minutes and take them out of the water.

  • In a pan, sauté mushrooms (oil free) until you see that the mushrooms have lost most of their water and have reduced to about half of the original size

  • Red sauce: In a sauce pan, add half teaspoon of olive oil and 1 chopped garlic clove. When the garlic turns golden brown, add canned tomatoes, tomato purée, 1 teaspoon black pepper, oregano and salt as per taste. Stir it and let it cook on medium flame for about 2-3 minutes. Toss it in a blender together with basil leaves, half teaspoon olive oil and one-third cup of water. Blend until smooth. I like to keep the sauce a bit more coarse, but you can blend according to your choice.

  • White sauce: In a sauce pan, add 3 tablespoons of olive oil and rest of the garlic. When the garlic turns golden brown, add flour and keep stirring. When flour turns golden brown, add milk little by little. First add some milk, mix it well with the sauce, then add the next portion and so on. The goal is here is to avoid the lumps in the sauce. Add rest of the black pepper, 50 gm vegan mozzarella and mix it well. It should be creamy and smooth.

  • Layering: In a baking tray, set one-third of the mushrooms as the bottom layer, followed by one-third of carrots, one-third of white and red sauces, 30gm spinach, third of the coriander, 50gm of vegan mozzarella and three lasagna plates. Repeat it one more time. And, repeat it one more time, but no lasagna plates on the top for the last layer.

  • Bake it for 20 mins at 200 degree Celsius in a pre-heated oven.

  • Serve it hot with some tomato, rocket and paprika salad. Or, have it with some bread or just without any sides.


Tips and tricks:


  • While making red sauce, I prefer to have tomatoes a bit coarse. So, I would personally not blend it too much. If the canned tomatoes are already quite blended, you can blend basil with some water and mix it to the tomatoes instead of blending them together.


  • While making white sauce, it is very important that milk is added slowly and all the flour is well dissolved before next batch of milk is added. Otherwise, it may cause some lumps in the sauce. If you think the sauce is too think, add some water and get the preferred consistency.


  • While layering, it is important that you don't put lasagna plates at the bottom ( I start with mushrooms). Because, I don't pre-cook lasagna plates before layering in this recipe, and layering of the uncooked lasagna plates at the bottom might leave them uncooked. I would recommend to either follow my method of layering, or pre-cook the plates before if you want to set them at the bottom.


  • You can use any type of vegan cheese. I am a big fan of vegan mozzarella, so I used it but you can switch it to cheese of your choice.

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