Vegan Recipe: AUTUMN LASAGNA

Have you ever seen a lasagna this gorgeous? It really is so pretty! I suggest that you save this recipe for the weekend so you can get your ingredients together. It’s kind of like an art project that tastes really, really good! Here is what you’ll need.

Pumpkin Layer

  • 1 brown onion, chopped roughly
  • 3 cloves garlic, peeled
  • 3 cups pumpkin, peeled and cut into small cubes
  • 1 T sage
  • 1 T rosemary
  • Olive oil as needed

Beetroot Layer

  • 1 red onion, chopped roughly
  • 1 medium beetroot, peeled and cut into small cubes.
  • Olive oil, as needed

‘Ricotta’ Kale Layer

  • 1 brown onion, diced
  • 3 cloves garlic, peeled
  • 3 1/2 cups firm tofu
  • 1/4 cup nutritional yeast
  • 1/4 cup plant-based milk
  • Olive oil, as needed

Tomato sauce

  • 1 small brown onion, diced
  • 2 cans diced tomatoes
  • 1 T oregano
  • Salt, as needed

Vegan Bechamel Sauce

  • 1 cup soy milk, plus more if needed
  • 1/4 cup flour
  • 1/4 cup vegan cheese
  • 1/4 cup nutritional yeast
  • Salt, as needed

Noodles

  • 10 pieces of Lasagna sheets

 

How to Make It

1. Preheat the oven to 400F.

2. Pumpkin layer: Add all Pumpkin Layer ingredients to a baking tray and toss until combined. Bake for 20-30 min or until everything is tender. When slightly cooled, add all ingredients to a food processor. Process until smooth and add water if the mixture is too thick. Set aside.

3. Beetroot layer: Add all Beetroot Layer ingredients to a baking tray and toss until combined. Bake for 20-30 min or until everything is tender. When slightly cooled, add all ingredients to a food processor. Process until smooth and add water if the mixture is too thick. Set aside.

4. ‘Ricotta’ kale layer: Sautee the onion and oil in a large saucepan. When translucent, add the garlic and kale. Add all ingredients to a food processor. Process until smooth. Set aside.

5. Tomato sauce: Sautee the onion and oil in a large saucepan. When translucent, add the rest of the ingredients to the pan. Simmer until thick. Set aside.

6. Bechamel sauce: Add all ingredients to a small pot on high heat and whisk for 5-10 minutes until there are no lumps and it thickens. Set aside.

7. Assemble: In a deep casserole dish, layer all the all the fillings and lasagna sheets as desired. Bake for 30 minutes and serve.

Enjoy❣

🙌Recipe/Photo Credit: Anthea @rainbownourishments

 

 



💚👉Follow www.vegbuzzmedia.com to see more easy vegan recipes that stand out from the crowd.🦋💚🦋💚🦋

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