Post by cathygeha on Feb 13, 2020 16:54:26 GMT
Veggie-packed vegan rainbow lasagna! Vegan comfort food which happens to be wholesome and healthy. The colours makes it the perfect dinner centrepiece too!
Vegan Rainbow Lasagna
Servings: 8
Ingredients
Pumpkin layer
1 small brown onion, chopped roughly
3 cloves garlic, skin removed but kept whole
700g pumpkin (butternut or kent variety), peeled and cut into 3 cm/1 inch cubes
1 tbsp sage
1 tbsp rosemary
Drizzle of olive oil, as needed
Beetroot layer
1 medium red onion, chopped roughly
1 medium beetroot, peeled and cut into 3 cm/1 inch cubes
Drizzle of olive oil, as needed
'Ricotta' kale layer
1 small brown onion, diced
3 cloves garlic, skin removed but kept whole
2 cups (100g) kale leaves, packed
600g firm tofu
1/4 cup (12g) nutritional yeast
1/4 cup (65mL) plant-based milk, such as almond, soy or coconut, as needed
Drizzle of olive oil, as needed
Tomato sauce
1 small brown onion, diced
2 cans (800g) diced tomatoes
Generous dash of oregano
Pinch of any good quality salt, as needed
Vegan bechamel sauce
2/3 cup (165mL) plant-based milk, such as almond, soy or coconut, plus more if needed
1/3 cup (50g) plain or all-purpose flour, or flour of choice
1/4-1/2 cup (30-60g) vegan cheese, grated or chopped roughly
1/4 cup (12g) nutritional yeast
Pinch of any good quality salt
To assemble
10 pieces (250g) lasagna sheets, uncooked
Instructions
Preheat the oven to 180°C (350°F).
To make the pumpkin layer: Add all ingredients to a baking tray and toss until combined. Bake for 20-30 minutes or until the pumpkin, onion and garlic are tender. When slightly cooled, add all ingredients to a food processor. Process until smooth and add water if the mixture is too thick. Set aside.
To make the beetroot layer (repeat step 2 but for the beetroot ingredients): Add all ingredients to a baking tray and toss until combined. Bake for 20-30 minutes or until the beetroot and onion are tender. When slightly cooled, add all ingredients to a food processor. Process until smooth and add water if the mixture is too thick. Set aside.
To make the 'ricotta' kale layer: Saute the onion in a large saucepan with a drizzle of oil. When it is translucent, add the garlic and kale. Cook until the garlic is aromatic and kale is wilted. Add all the saucepan ingredients and remaining ingredients to a food processor. Process until smooth and scrape down the sides if necessary. Add more milk if the food processor is struggling. Set aside.
To make the tomato sauce: Saute the onion in a large saucepan with a drizzle of oil. When it is translucent, add diced tomatoes, oregano and salt. Simmer until the mixture is thick and jam-like. Set aside.
To make the bechamel sauce: Add all ingredients to a small pot on high heat and whisk for 5-10 minutes. There should not be any lumps of flour or cheese and the mixture should be a custard-like consistency. Set aside.
To assemble: In a deep casserole dish, layer all the all the fillings and lasagna sheets as desired*. Bake in the oven for 30 minutes or until the top is golden brown. Serve immediately or store leftovers in an airtight container in the fridge for up to 4 days.
Notes
* I layered my lasagna in the following way but it's up to you how you do it!
Spread 1/3 of the tomato sauce on the base of the casserole dish.
Arrange 2 lasagna sheets on top.
Spread all the pumpkin filling on the lasagna sheets.
Arrange 2 lasagna sheets on top.
Spread 1/3 of the tomato sauce on the lasagna sheets.
Arrange 2 lasagna sheets on top.
Spread the 'ricotta' kale filling on the lasagna sheets.
Spread a little of the bechamel sauce on top.
Arrange 2 lasagna sheets on top.
Spread the beetroot filling on the lasagna sheets.
Spread the remaining tomato and bechamel sauce on top.
Servings: 8
Ingredients
Pumpkin layer
1 small brown onion, chopped roughly
3 cloves garlic, skin removed but kept whole
700g pumpkin (butternut or kent variety), peeled and cut into 3 cm/1 inch cubes
1 tbsp sage
1 tbsp rosemary
Drizzle of olive oil, as needed
Beetroot layer
1 medium red onion, chopped roughly
1 medium beetroot, peeled and cut into 3 cm/1 inch cubes
Drizzle of olive oil, as needed
'Ricotta' kale layer
1 small brown onion, diced
3 cloves garlic, skin removed but kept whole
2 cups (100g) kale leaves, packed
600g firm tofu
1/4 cup (12g) nutritional yeast
1/4 cup (65mL) plant-based milk, such as almond, soy or coconut, as needed
Drizzle of olive oil, as needed
Tomato sauce
1 small brown onion, diced
2 cans (800g) diced tomatoes
Generous dash of oregano
Pinch of any good quality salt, as needed
Vegan bechamel sauce
2/3 cup (165mL) plant-based milk, such as almond, soy or coconut, plus more if needed
1/3 cup (50g) plain or all-purpose flour, or flour of choice
1/4-1/2 cup (30-60g) vegan cheese, grated or chopped roughly
1/4 cup (12g) nutritional yeast
Pinch of any good quality salt
To assemble
10 pieces (250g) lasagna sheets, uncooked
Instructions
Preheat the oven to 180°C (350°F).
To make the pumpkin layer: Add all ingredients to a baking tray and toss until combined. Bake for 20-30 minutes or until the pumpkin, onion and garlic are tender. When slightly cooled, add all ingredients to a food processor. Process until smooth and add water if the mixture is too thick. Set aside.
To make the beetroot layer (repeat step 2 but for the beetroot ingredients): Add all ingredients to a baking tray and toss until combined. Bake for 20-30 minutes or until the beetroot and onion are tender. When slightly cooled, add all ingredients to a food processor. Process until smooth and add water if the mixture is too thick. Set aside.
To make the 'ricotta' kale layer: Saute the onion in a large saucepan with a drizzle of oil. When it is translucent, add the garlic and kale. Cook until the garlic is aromatic and kale is wilted. Add all the saucepan ingredients and remaining ingredients to a food processor. Process until smooth and scrape down the sides if necessary. Add more milk if the food processor is struggling. Set aside.
To make the tomato sauce: Saute the onion in a large saucepan with a drizzle of oil. When it is translucent, add diced tomatoes, oregano and salt. Simmer until the mixture is thick and jam-like. Set aside.
To make the bechamel sauce: Add all ingredients to a small pot on high heat and whisk for 5-10 minutes. There should not be any lumps of flour or cheese and the mixture should be a custard-like consistency. Set aside.
To assemble: In a deep casserole dish, layer all the all the fillings and lasagna sheets as desired*. Bake in the oven for 30 minutes or until the top is golden brown. Serve immediately or store leftovers in an airtight container in the fridge for up to 4 days.
Notes
* I layered my lasagna in the following way but it's up to you how you do it!
Spread 1/3 of the tomato sauce on the base of the casserole dish.
Arrange 2 lasagna sheets on top.
Spread all the pumpkin filling on the lasagna sheets.
Arrange 2 lasagna sheets on top.
Spread 1/3 of the tomato sauce on the lasagna sheets.
Arrange 2 lasagna sheets on top.
Spread the 'ricotta' kale filling on the lasagna sheets.
Spread a little of the bechamel sauce on top.
Arrange 2 lasagna sheets on top.
Spread the beetroot filling on the lasagna sheets.
Spread the remaining tomato and bechamel sauce on top.
The recipe on the webpage has more details and how to do this with demonstration photos...would love to try it if/when the ingredients are available locally.
