Ok so as I’m sure you know, Lasagne can seem a little long winded, especially when you see it written down but bear with me! Just think of it as 3 stages, veg in tomato sauce, white sauce and assembling!
You will need;
x1 medium Eggplant (Aubergine)
A block of vegan cheese (put as much as you want on top!)
x3 cloves of garlic (no smooching after for 3-4 hours)
x1 jar of passata (About 500g)
1 Cup of water
x2 red onion
x2 cups of cherry tomatoes (280-300g)
x1 red bell pepper
x1 yellow bell pepper
x2 Zucchini (Courgette)
x1 TSP Chilli Flakes
x1 TSP Black Pepper
x1 TSP Salt
X2 TBSP mild smoked paprika
1 + ½ TBSP mixed herbs or dried basil
Tomato ketchup (I know I sound mental but trust)
Slosh of red wine if you have it (a small glass measurement)
One box of egg free lasagne sheets
¼ cup Soy butter
¼ cup Plain flour
1 ½ cups soy milk (unsweetened)
As always, first thing is get the oven on! Preheat to about 200C (gas mark 6).
Slice all the veg up (minus the garlic and tomatoes) and add it to a big, well oiled tray. I like to do big rustic looking chunks of stuff so don’t be shy with your sizes! Sprinkle with a little salt and get roasting! They should take about 20-25 mins.
While the veg is in the oven happily roasting away, get the sauces on the go.
The white sauce is the easiest thing ever, you just have to watch it like a hawk and continuously stir to avoid any gross lumps of flour forming! (gag)
Melt the butter in a small saucepan and then add the flour bit by bit, stirring continuiously) until it forms a thick paste, now you can gradually add all the milk stirring until all the lumps have gone. Add a pinch of salt and pepper for flavour and take that minx off the heat.
The red sauce is even easier! Chop the garlic and add to a saucepan with a little oil, lightly fry until it’s just turning golden. When it’s ready, add the passata straight into the same pan with the water, stir well and bring to a simmer. When things are heating up, you can start adding the seasoning so throw in the mixed herbs, wine, salt, pepper, chilli flakes, paprika and a good squeeze of tomato ketchup (the sugar in the ketchup takes out a bit of the acidity of the tomatoes in the passata, it also adds a real richness to the sauce) Leave this to simmer for a good 15-20 mins to bring out all the deliciousness.
TIME TO SHINE!! Add the red sauce to the cooling veg tin and mix well. I know what you’re thinking “WHEN THE HELL DO THE TOMATOES GO IN?!” Right now my friends, right now. I think they hold their shape better if they’re not pre-roasted so just add them in raw to the vegetable mix.
Line the bottom of your dish (10×8″ is the perfect size) with a layer of the veg, then a layer of pasta sheets, you can break them up if they’re overlapping. Then a layer of the white sauce on top of the pasta and repeat! Ideally it should finish with a layer of white sauce, cover that baby in plenty of melty vegan cheese (I recommend Violife if you can get it). Bake this guy for 35-40mins at 200C again and ENJOY!