So I have been wanting to suss a vegan lasagna for a while but also felt too scared or lazy to give it a go – I always thought vegan beschamel sauce was daunting! But is is easy and delicious.
I made this cheeky recipe up and I even have some measurements (where it counts)
bolognaise style sauce (cheats version)
Ingredients:
1 onion finely diced
2-4 cloves of garlic, finely diced or crushed
some mushrooms
some baby spinach
1 packet of vege mince – the brand is up to you. I really like the planet organic dehydrated one.
1 jar of some kind of tomato based pre-made pasta sauce. I love to do this when they are two for four dollars in the supermarket. Just double check the ingredient -they like to sneak cheese into a lot of them.
Some dried Italian herbs
You could also throw in some diced celery, carrot etc
tablespoon of olive oil
Method:
Heat olive oil in a pan, throw in the onion and garlic and cook until tender. Throw in the mixed, dried herbs and other fresh veges, cook for a few minutes, stirring. Add in the vegie mince and stir, making sure it gets all broken up. Cook for a few minutes. Add the pasta sauce and stir through – leave to simmer for a little while. Have a taste.
Beschamel (white) sauce
Ingredients:
60 grams ish of nuttelex
1/3 cup of plain flour
4 1/2 cups of soy milk
nutmeg to taste
pinch of salt
pinch of pepper
Method:
Place a pan on somewhere around medium heat and melt the nuttelex. When the nuttelex starts to bubble a little chuck the flour in, stir wooden spoon for 1-2 minutes. Take that sucker off the heat and switch tools to a whisk – it helps if you have a friend so you can pretend to be an ER doctor by calling out ‘whisk!’ – have them echo it back to you, just for fun. Slowly pour the soy milk to the flour mix and whisk constantly – don’t stop (your pal can help you here by pouring while you whisk). When all of the milk is incorporated and the mixture is nice and smooth you will need to call out to your nurse for a wooden spoon and switch tools again. Put the pan back on the heat – medium(ish) and cook for 10-12 minutes, stirring constantly. You will feel the sauce start to thicken and you will know when it is done when it comes to the boil and/or when you can lift the spoon out of the sauce to find the sauce kinda sticks to it. Stir in your salt, pepper and nutmeg then pat yourself on the back, or turn to your assistant for a high five.
Now to assemble that pretty thing.
Cut some fairly thick slices of eggplant, salt them and set them aside. Get a rather big baking dish and give it a spray with that cooking oil spray stuff. Cover the bottom with lasagna pasta sheet (you’ll love coles brand is vegan). Next spoon on some ‘bolognaise’ sauce. On top of that place a few slices of eggplant then cover with sauce – continue this pattern until you have just a few centimetres left between the sauce and the top of the dish. Now spoon on lashings of beschamel sauce, get it right to the edges. Cover the top with slices of cheezly and bake for around 50 or so minute in a 200 degree oven then OM NOM NOM NOM!
I didn’t take a picture of this one, cause it wan’t very sexy looking but it tasted amazing! I will upload a picture next time I make it 
