Easy Vegan Lasagna Recipe

Of all the different ways you can make vegan lasagna, the tofu ricotta one has to be the worst. It�s so gross! It tastes nothing like ricotta and everything like tofu bathed in tomato sauce !

Cashews are a better option for making a cheesy sauce. They�re great for the potato and carrot-based vegan mac and cheese recipes, and I usually use cashews as sour cream.

Lasagna is notorious for being super difficult and time consuming to make. Yes and no. I�m not gonna lie, this isn�t a quick 30-minute dinner. For this recipe you�re going to make a veggie-packed filling and a creamy b�chamel sauce from scratch. The good new though: they�re both super easy! (And if you�re really hard core about making everything from scratch, make your own marinara sauce too. I decided not to in order to save a bit of time!)

Ingredients;

• 6 tablespoons olive oil, divided
• 1 large onion, diced
• 4 cloves of garlic, minced
• 600 grams (21 oz) button mushrooms, chopped (use the stems too)
• 2 carrots, diced
• 1 zucchini, diced
• 400 grams (14 oz) frozen spinach, thawed according to the package directions and squeezed
• 2 teaspoons salt, divided
• Pepper, to taste
• 2 cups (480 ml) unsweetened plant milk (I used soy)
• 1 cup (240 ml) vegetable stock
• � cup (75 grams) flour
• 2 tablespoons nutritional yeast
• 3 cups (700 ml / about a jar and a half) marinara sauce
• Lasagna noodles

Instructions;

1. Heat a large pan over medium-high heat and add 2 tablespoons of the oil, the onion and garlic and fry until soft. Add the mushrooms and fry until browned (work in batches if they don�t all fit in your pan at once). Add the carrot and zucchini and fry a couple more minutes until soft. Finally add the thawed spinach, 1 � teaspoons of salt and pepper to taste.
2. Preheat the oven to 200� C / 400� F.
3. Combine the plant milk and stock in a bowl. Add the remaining 4 tablespoons of oil to a pan over medium heat and sift in the flour. Stir well. Cook for 5 - 10 minutes, stirring from time to time, until the flour begins to brown and gives off a nutty smell. Add one ladleful of the plant milk-stock mixture and whisk really well until evaporated. Continue adding the liquid one ladleful at a time and always stirring until you get a creamy sauce. If you�re unlucky and get some lumps, pass the sauce through a fine mesh strainer. Finally, stir in the nutritional yeast and remaining � teaspoon of salt.
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Visit the Source : Lasagna Recipe @ cilantroandcitronella

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