This post is also available in: Español (Spanish)
This wholesome veggie vegan lasagne is filled with healthy stuff, love and accessible superfoods. It is easily made, delicious, and is the perfect winter comfort food.
INGREDIENTS:
Green layer
100gr of sheets for lasagna, spinach and vegan
2 cloves of garlic,
sliced 500gr of fresh spinach
2 tbsp extra virgin olive oil
Black pepper
½ white sauce
Red Layer
100gr lasagna sheets,
white 100gr dupuy lentils, raw
200gr beetroot, chopped
150gr of natural tofu, chopped
200gr of canned tomatoes, crushed
20gr of red onion,
sliced 20ml beet juice
Fresh oregano
Fresh thyme
Vegan Spices
Salt and pepper 2 tbsp olive oil
Sauce
600mg oat milk, unsweetened
5 tbsp coconut butter
5 tbsp buckwheat flour
Salt and pepper, white
1 leek
1 pinch of nutmeg, ground
2 tbsp turmeric, powdered (for cover, second half of the cream)
100 mozarella and 100 parmesan, vegan (for cover, second half of the cream)
HOW TO MAKE IT?
MAKE THE BEETROOT LAYER
Add the beetroots cubes into a food processor. Pulse until chopped in small chunks. We like it. Do the same with the tofu and mix it with the beetroot. Pour it in a pan with olive oil, onion and tomato pure. Add some beetroot juice to the mixture and bake it until no liquids left
MAKE THE SPINACH LAYER
Add olive oil, garlics, spinaches and a splash of olive oil to a saucepan and simmer over low heat for 5 minutes or until greens are vibrant and softened. Add some salt, pepper and first half of the white cream. Mix it together.
MAKE THE SAUCE
Heat a saucepan over medium heat, then add the butter. Melt, add the chopped leek and whisk together. When golden brown, add the spoons of buckweat flour and mix it quickly. Add milk, salt, nutmeg and return to the heat. Bring to a simmer, whisking the whole time and stop once the sauce has thickened and starts to bubble. Turn oft heat and set aside.
ASSABLE YOUR LASAGNA
1. Preheat oven to 200 C (400 F) and set aside a large, deep lasagne dish. 2. Create a layer of green lasagne sheets.
3. Add the spinaches in white sauce and spread evenly, then top with a layer of green lasagne sheets.
4. Add the beetroot mixture and spread evenly, then top with a layer of white lasagne sheets.
5. Finally, top with the turmeric sauce and spread evenly to completely cover the top. Add the mixture of grated cheeses and bake for 40-45 min or until the cover is nicely golden brown .
Serve immediately with a fresh side salad.
