A Flavourful Twist on a Classic: Vegan Vegetable Lasagne
Lasagne is a timeless comfort food, with layers of pasta, savoury filling, and rich sauce. But what if I told you there's a delicious, vegan twist on this classic dish? Enter Vegan Vegetable Lasagne, a creation that replaces traditional pasta sheets with thinly sliced zucchini and features a filling of black beans, mushrooms, zucchini, and diced tomatoes.
Let's dive into this flavourful and satisfying dish that's both wholesome and hearty.
The Magic of Vegan Lasagne:
Lasagne has been a beloved staple in kitchens around the world, known for its layers of pasta, rich sauces, and a mixture of delectable fillings. But can a vegan version capture the essence of this classic while remaining cruelty-free and delicious? Absolutely! Vegan Vegetable Lasagne showcases how simple vegan-friendly ingredients can create a satisfying and mouth-watering dish.
The Stars of the Show:
In this vegan vegetable lasagne recipe, zucchini takes centre stage. Instead of pasta sheets, thin slices of zucchini are used to create layers that are both visually appealing and lower in carbs. Zucchini provides a fresh and slightly crunchy texture, balancing the richness of the sauce and filling.
The Filling:
The heart of this Vegan Vegetable Lasagne recipe is the flavourful filling. Black beans, known for their protein and fibre content, add a hearty element that makes this dish truly satisfying. Mushrooms bring an umami-rich depth to the mix, offering an earthy and savoury quality. Diced tomatoes add a burst of freshness and a hint of tanginess, creating a harmonious balance of flavours with the other ingredients in this vegan comfort food meal. Zucchini, in addition to forming the layers, further enhances the veggie-packed goodness.
The Sauce:
Now, let's talk about the creamy and indulgent cheese sauce that takes our Vegan Vegetable Lasagne to the next level. In a saucepan, melt 2 tablespoons of dairy-free butter, then stir in 3 tablespoons of plain flour to create a smooth roux. Slowly whisk in 2 cups of soy milk, allowing the mixture to thicken as it simmers. To achieve that irresistible cheesy flavour, add 1/2 cup of grated vegan cheese, which will melt into the sauce, imparting a rich, savoury essence. For an extra layer of depth and a touch of nuttiness, incorporate 2 tablespoons of nutritional yeast, a beloved ingredient in the vegan kitchen known for its cheesy umami notes. This cheese sauce is the crown jewel of our vegan vegetable lasagne, making every bite a velvety, dairy-free delight.
A Versatile Delight:
One of the beauties of Vegan Vegetable Lasagne is its versatility - you can tailor the fillings to your preference. If you're a fan of greens, consider adding spinach or kale to the mix. Capsicum can introduce a pop of colour and a sweet note. You can even experiment with different vegan cheeses or herbs to elevate the dish. This flexibility allows you to make this lasagne truly your own.
The Healthful Twist:
This vegan lasagne not only satisfies the taste buds but also offers a healthful twist. By replacing traditional pasta with zucchini, you reduce the carb content and add more veggies to your meal. Black beans, known for their protein and fibre, make the dish filling and nutritious. Mushrooms, often celebrated for their umami flavour, contribute a wealth of vitamins and minerals. Diced tomatoes provide a dose of antioxidants and freshness. It's a well-rounded, plant-based meal that's as good for your body as it is for your taste buds.
Looking for a more traditional Vegan Lasagne recipe?
If you looking for a more traditional vegan recipe of this classic comfort food be sure to check out the following Lasagna Florentine recipe that is creamy, vegan and delicious.
Is It Lasagna or Lasagne?
The age-old debate of whether it's spelled "lasagna" or "lasagne" has been known to confound even the most seasoned food enthusiasts. The difference is not a matter of taste but rather a matter of geography and language.
Lasagna, with the "a" at the end, is the Americanised version and is commonly used in the United States. It's the term you'll encounter in most American cookbooks, restaurants, and home kitchens. This Americanised version typically refers to the classic Italian pasta dish made with wide, flat lasagna noodles.
Lasagne, with the "e" at the end, is the traditional Italian spelling. It is the term used in Italy and also adopted in many other parts of the world, especially in the UK, Australia and other English-speaking countries. Lasagne, in the Italian context, encompasses a broader category of dishes that use flat pasta sheets and layers of various ingredients, which may or may not include meat and cheese.
So, when discussing the vegan vegetable dish we've been exploring, "Vegan Vegetable Lasagne" with the "e" is the appropriate term, as it aligns with the broader Italian usage and the fact that it doesn't use traditional lasagna noodles.
Regardless of the spelling, what truly matters is the delicious and wholesome experience you'll have while savouring this plant-based dish, no matter what you choose to call it.
Vegan Vegetable Lasagne is a delicious and wholesome twist on the classic. By swapping traditional pasta for zucchini slices and crafting a flavourful, plant-based filling, this dish offers a fresh take on vegan comfort food. It proves that you can enjoy the rich and satisfying flavours of lasagne without compromising on your vegan principles. Whether you're a seasoned vegan or just exploring plant-based eating, this dish is a delightful addition to your culinary repertoire. With layers of flavour and healthful ingredients, it's a meal that nourishes both body and soul. So, roll up your sleeves and get ready to savour every bite of this delectable and cruelty-free lasagne.
INGREDIENTS
Vegan Vegetable Lasagne Recipe
Bean Filling:
1 brown onion, diced
1 garlic clove, minced
1 cup mushrooms, diced
1 cup zucchini, diced
1 can black beans, drained and rinsed
1 can diced tomatoes
3 tbsp tomato paste
Cheese Sauce:
2 tbsp butter
3 tbsp plain flour
2 cups soy milk
1/2 cup grated cheese
2 tbsp nutritional yeast
Toppings:
1 zucchini, sliced into thin slices
Tomato slices
METHOD
1. Begin by preheating your oven to 190°C.
2. In a frying pan, add a dash of oil, then toss in the onions, garlic, mushrooms, and zucchini. Sauté them for approximately 5 minutes until they take on a gentle browning.
3. Introduce the black beans, diced tomatoes, and tomato paste into the pan, allowing the mixture to simmer for 10-20 minutes, or until the sauce achieves the desired thickness.
4. In a separate saucepan, gently heat the vegan butter over low heat. Stir in the flour, ensuring a smooth consistency. Gradually pour in the soy milk and bring the mixture to a gentle boil, stirring consistently as the sauce gradually thickens.
5. As the final touch, incorporate the grated vegan cheese and nutritional yeast, blending them into the sauce for an added depth of flavor.
6. Prepare an oven-safe dish for layering. Begin with the bean filling, followed by a generous pour of cheese sauce, and then a layer of thin zucchini slices, serving as a wholesome substitute for traditional pasta sheets. Complete the layering with one last application of the creamy cheese sauce and the addition of slices of tomato for a vibrant finish.
7. Place the prepared dish in the preheated oven, allowing it to bake for at least 30 minutes.
