If, like me, you’re an ex-lover of super garlicky cheese sauces, this recipe will hit the spot! As a lifelong fan of Italian cuisine, I’ve been really keen to create a vegan version that I can share with friends and family. I’ve tried many different recipes now, and after lots of tweaks and experiments, I’ve finally settled on this as my go-to favourite. It’s a great crowd pleaser, so ideal for when you have friends coming over. When I made it for my family, everyone wanted seconds – always a good sign! So here it is, the Best Ever Vegan Lasagne Recipe – It’s garlicky, cheesy, vegan deliciousness!
1 large aubergine
2 pieces of wholegrain bread
5 tbsp. grated soy parmesan/vegan cheese (or 4 tbsp. ground almonds mixed with 2 tbsp. nutritional yeast)
Fresh basil leaves
1 tsp Coconut Oil
1/2 cup silken tofu
240ml unsweetened soy milk (or other plant-based milk such as almond)
120ml vegetable stock
2 tbsp cashew butter or tahini (or small handful of cashews that have been soaked in water for 2 hours)
1 tsp onion powder/granules
1 1/2 tbsp nutritional yeast
2 tsp corn flour
1/8 tsp white pepper
3 cloves garlic
1 medium onion
400g tin chopped tomatoes
2 tbsp tomato puree
120ml vegetable stock
1 tsp oregano
1 tsp basil
1 tsp coconut sugar/maple syrup
Cut aubergine into 1cm slices.
Finely chop onion.
Mince/finely chop garlic cloves.
Toast two slices of bread and blitz into breadcrumbs using food processor.
Slide the aubergine into 1cm slices and spread them out on a baking sheet.
Use some baking paper to wipe a small amount of coconut oil inside a medium sized baking dish (I used THIS sized one).
Prepare the tomato sauce by sautéing the onion in a non-stick saucepan until it becomes translucent. Add the garlic and mushrooms and sauté for one more minute. Add the remaining tomato sauce ingredients, and cook for 15-20 minutes. Season to taste.
Place all ingredients in a blender and blend until completely smooth.
Pop the tray of aubergine under the grill (if you don’t have a grill you can oven bake the aubergine for 10 mins). Remove when the slices start to brown, which should be about 3 minutes – watch carefully as grills will vary!
Preheat the oven to 180 degrees C. Place a layer of eggplant slices over the bottom of the dish. Spoon a layer of tomato sauce and sprinkle lightly with vegan cheese/parmesan. Spoon a layer of cheese sauce and sprinkle lightly with some of the breadcrumbs. Repeat these steps until the remaining ingredients are used up (reserving some bread crumbs for the topping). Bake uncovered for about 20-30 minutes, until the top becomes slightly browned. Tear up some fresh basil and sprinkle over the top just before serving.
I love to serve this dish with a side of steamed green veg (green beans, broccoli, kale), shredded vegetable salad or leafy salad.
Preparation time: 30 mins | Cooking: 30 mins | Serves four hungry friends 🙂
Bon Apetit x