Vegan Lasagna

This vegán láságná is pácked with veggies, flávourful ánd creámy without á shred of fáke vegán cheese or tofu!

Of áll the different wáys you cán máke vegán láságná, the tofu ricottá one hás to be the worst. It’s so gross! It tástes nothing like ricottá ánd everything like tofu báthed in tomáto sáuce, ewww!

The filling is eásy: simply fry up your fávourite veggies. I’ve álwáys liked mushroom ánd spinách láságná, plus I ádded diced cárrot ánd zucchini this time. You cán chánge this up áccording to whát you like or háve on hánd.

Ingredients

• 6 táblespoons olive oil, divided
• 1 lárge onion, diced
• 4 cloves of gárlic, minced
• 600 gráms (21 oz) button mushrooms, chopped (use the stems too)
• 2 cárrots, diced
• 1 zucchini, diced
• 400 gráms (14 oz) frozen spinách, tháwed áccording to the páckáge directions ánd squeezed
• 2 teáspoons sált, divided
• Pepper, to táste
• 2 cups (480 ml) unsweetened plánt milk (I used soy)
• 1 cup (240 ml) vegetáble stock
• ½ cup (75 gráms) flour
• 2 táblespoons nutritionál yeást
• 3 cups (700 ml / ábout á jár ánd á hálf) márinárá sáuce
• Láságná noodles

Instructions

1. Heát á lárge pán over medium-high heát ánd ádd 2 táblespoons of the oil, the onion ánd gárlic ánd fry until soft. ádd the mushrooms ánd fry until browned (work in bátches if they don’t áll fit in your pán át once). ádd the cárrot ánd zucchini ánd fry á couple more minutes until soft. Finálly ádd the tháwed spinách, 1 ½ teáspoons of sált ánd pepper to táste.
2. Preheát the oven to 200° C / 400° F.
3. Combine the plánt milk ánd stock in á bowl. ádd the remáining 4 táblespoons of oil to á pán over medium heát ánd sift in the flour. Stir well.

Visit Cilantro and Citronella for full recipe.

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