Incredible vegan lasagna

When I was a child, lasagna used to be my favorite dish. Everytime mum prepared lasagna was a joyful  event.

During my teenage years, things changed a bit: home, we took the habit of making vegetarian lasagna considering the fact that it was easier and, because I already had some problems with meat at this time, I enjoyed it even more.

When I decided to move to a plant based lifestyle, I thought it would be hard to find a way to recreate an acceptable lasagna...

If it's also your case, try this vegan lasagna recipe out. It's creamy, generous, and cheesy AF! You won't even notice it's vegan!

Ingredients:

  For the sauce:

- 2 bowls of butternut squash, cut into fine stripes
- 1 bowl of fine slices of carrots
- 1 pack of vegan minced
- 1 can of diced tomatoes
- 2 garlic cloves
- 1/2 onion
- about 15 branches of cilantro
- 1tbs mild paprika
- oil to cook
- salt
(I store the leftover to make another recipe)

For the béchamel:

- 3tbs olive oil
- 3tbs flour
- 2tbs nutritional yeast
- 400ml unsweetened non dairy milk
- 1/2ts grounded nutmeg

And:

- 6 lasagna sheets (egg-free!)
- 2 vegan mozzarella balls
- 3 marinated dried tomatoes


Instructions:

Put some oil on a pot, heat and then, add minced onion and garlic. Stir until it goldens. Put carrots and butternut squash, add a bit of water to help it cook (about 5 to 10min). Then, add vegan minced, diced tomatoes and spices. Put minced cilantro on top, put on the lid and let it cook 15 minutes.

For the béchamel: heat a non stick pan. Put oil and when it's hot enough, add flour and mix to obtain a paste. Add non dairy milk and whisk well. Then put nutritional yeast and nutmeg. Continue to stir well until you get a nice thicken texture.

Cut vegan mozzarella and dried tomatoes.

Preheat your oven at 200°C.

Into an oven dish, layer: béchamel - lasagna sheets - sauce - béchamel - sheets - sauce - béchamel - sheets - béchamel - vegan mozzarella - dried tomatoes.

Bake in the oven for about 25 to 30 minutes.

When it's done, garnish with a sprinkle of dried parsley. Serve this vegan lasagna with a little salad to pretend it's almost healthy 😛