Have you always fantasized about a healthy vegan lasagna that tastes just as good as (if not better than) the original? I know we have.
Well, today’s recipe should satisfy our cravings!
We love lasagna
Lasagna has always been one of our favorite recipes.
Al dente sheets of pasta that separate layers of tomato sauce, with a perfect combination of the taste of garlic and fresh italian herbs, an oozy layer of bechamel sauce, and some crunchy gratinated cheese on top.
Man, we love lasagna.
Originally, lasagna is made with the popular meat-based bolognese saus.
Since we stopped eating meat, we’ve been experimenting to find a perfect vegan lasagna recipe that left us just as satisfied as the original.
In this recipe, we substitute lentils for ground meat. Aside from adding an interesting structure, lentils are incredibly healthy. They are high in protein and dietary fiber, but also contain great amounts of iron and zinc and many other essential nutrients.
Although a basic lasagna recipe only requires tomatoes, bell peppers (paprika) and courgette, we like to add a variety of other vegetables. In today’s recipe we add carrot and celery, but broccoli, cauliflower, and eggplant are great additions, too!
The toppings really add a little something something.
But although cheese and bechamel sauce are delicious, both are high in unhealthy, saturated fats.
The recipe that we share today is vegan. Hence, aside from excluding ground meat from the bolognese sauce, we also leave out dairy when it comes to the toppings.
Don’t worry though, we still finish this lasagna off with an oozy sauce and a crunchy layer on top!
The base of the bechamel contains cashews and non-dairy milk, and we add some nutritional yeast for an amazing cheesy taste. You don’t even have to make a roux for this sauce, you can wiz it up in your blender, food processor, or simply use a handheld mixer!
The crunchy layer is made from small pieces of old whole-wheat bread, tossed in some olive oil.
Salad on the side
We like to make four portions of this lasagna so we can have it for dinner twice that week (as it’s usually just the two of us having dinner together).
Preferably these portion sizes are a tad small so we can add a lovely fresh salad on the side.
Whatever you decide to serve with this lasagna, we hope you enjoy it! We’ll enjoy it one final time tonight, as we don’t have an oven in our campervan 😉
Healthy vegan lasagna