Ingredients


1 pack lasagna sheets


1/2 recipe Vegan Bolognese

For the Béchamel:


2tbs oat flour


2tbs olive oil


200g Cashew Cream


1/4 garlic powder


1 small sweet potato


1 large carrot


a hand size piece of cauliflower


4tbs nutritional yeast


sea salt, pepper


grated nutmeg (optional)


Method


Boil sweet potato, carrot and cauliflower in a small pot of water until cooked through, drain the water, reserving 1 cup.


Blend the vegetables in a high speed blender until completely smooth.


Add a little reserved water if needed

To make Béchamel:


Heat the oil in a heavy bottom pan.


Add flour and cook it until bubbly. Start adding water, whisking it continuously.


Once it reaches consistency of a cream, add blended vegetables, cream and nutritional yeast.


The sauce will thicken when you add cashew cream so you’ll need to adjust the creaminess with the reserved water if needed.


Now you can season it to your taste and add nutmeg if using.

To make lasagna:


You’ll need a baking dish that is approximately 25x35cm or 30x30cm and 10cm deep.


Preheat the oven to 180C.


Spread a layer of bechamel sauce on the bottom of the backing dish then layer it with lasagna sheets.


Then a layer of Bolognese.


Repeat the layers of béchamel, pasta and Bolognese until the sauces are used up.


Most of the times I use only half of the pasta and all of the both sauces within 5 layers.


Finish it with whatever sauce you have left.


I usually end up using a bit of both for the topping. If you have a good vegan cheese you can sprinkle it on top. I usually don’t use any commercial cheese and it’s absolutely fine.


Cover it with the foil and bake it in the oven for 30 minutes.


Uncover it and bake it for another 15, 20 minutes until it starts turning golden brown on the edges and the top.


Remove from the oven and let it stand for 5 minutes covered with foil before serving.