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Vegan Lasagna with Cauliflower Bechamel

 

Vegan lasagne with cauliflower bechamel

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 leek white part only, sliced
  • 200 g button mushrooms sliced
  • 1 small eggplant diced into 1cm pieces
  • 1 baby fennel trimmed, thinly sliced
  • 1/3 cup dry red wine
  • 410 g can tomato puree
  • 1/3 cup tomato paste
  • 1 tablespoon Massel Vegetable Stock Powder
  • 60 g baby spinach
  • 1/4 cup chopped fresh basil leaves plus extra leaves to serve
  • 1 small brown onion chopped
  • 800 g cauliflower chopped
  • 2 tablespoons plain flour
  • 1 1/2 cups unsweetened almond milk
  • 6 large vegan dried lasagne sheets
  • 600 g butternut pumpkin peeled, thinly sliced
  • 1 cup shredded vegan mozzarella
  • Olive oil spray
  • Extra 2 teaspoons extra virgin olive oil
  • 1/4 cup panko breadcrumbs

Instructions

  1. Preheat oven to 200C/180C fan-forced. Grease 2-litre-capacity, 5cm-deep, 22cm x 25cm (basbaking dish.
  2. Heat 1/2 the oil in a large saucepan over medium-high heat. Add leek. Cook, stirring, for 3 minutes or until softened. Add mushroom, eggplant and fennel. Cook, stirring occasionally, for 5 minutes or until starting to brown. Add wine. Simmer for 2 minutes or until reduced by half.
  3. Add tomato puree and paste, and 1/2 the stock powder. Bring to a simmer. Reduce heat to medium-low. Simmer for 5 minutes or until sauce thickens slightly. Stir in spinach and basil. Season with salt and pepper.
  4. Meanwhile, heat remaining oil in a medium saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add cauliflower. Cover. Cook, stirring occasionally, for 5 minutes or until cauliflower starts to soften. Add flour. Stir to combine. Add almond milk, remaining stock powder and 1/2 cup water. Bring to the boil. Reduce heat to medium. Cook, covered, stirring often, for 15 minutes or until cauliflower is very tender. Using a stick blender, blend cauliflower mixture until smooth. Season with salt and pepper.
  5. Place 2 lasagne sheets in base of dish. Top with 1/2 the leek mixture and 1/2 the pumpkin. Repeat layering once more. Top with remaining 2 lasagne sheets and cream sauce. Sprinkle with mozzarella. Spray with oil. Bake for 40 minutes or until lasagne is golden. Stand for 15 minutes.
  6. Meanwhile, heat extra oil in a small frying pan over medium-high heat. Add breadcrumbs. Cook, stirring, for 2 minutes or until golden. Drain on paper towel. Sprinkle lasagne with breadcrumbs and extra basil leaves. Serve.
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