Make this delicious vegan lasagne, try it out at the weekend and let us know what you think in the comments below.
This recipe serves 6 and taste great!
Add some original flavour vegan block cheese on top so you don’t miss out on the flavour that cheese adds to a dish
PREP TIME: 80 mins
- 1 pack Violife Original Flavour Block, grated
- 1 pack Lasagna
- 1 large onion, diced
- 4 cloves of garlic, minced
- 75g flour
- 600g button mushrooms, chopped
- 2 carrots, diced
- 1 zucchini, diced
- 400g frozen spinach, thawed according to the package directions and squeezed
- 480ml unsweetened plant-based milk
- 700ml marinara sauce
- 240ml vegetable stock
- 6 tbsp olive oil
- Salt & pepper, to taste
Heat a large pan and add 2 tbsp olive oil, onion and garlic.
When soft, add mushrooms and sauté.
Add the carrot and zucchini and sauté for a couple more minutes until soft.
Finally add the spinach, salt and pepper to taste.
Combine the plant-based milk and stock in a bowl.
Add oil to a pan over medium heat and sift in the flour. Stir well. Cook for 5 - 10 minutes.
Slowly add the stock whilst whisking constantly. Keep doing so until the sauce is creamy.
In a baking tray place a layer of marinara sauce, then sauce, then lasagna and finally veggie filling.
Repeat this layering and finish with a layer from the sauce.
Sprinkle with the grated Violife.
Cover with tin foil and bake for 30 minutes at 180°C.
Uncover and bake for 10 more minutes.