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eHow Video: “Cooking Vegetable Lasagna”

Vegetable-Lasagna-1
     Just like my butternut squash lasagna, this recipe has thinly sliced vegetables functioning as lasagna noodles. This dish uses eggplant, which has always been one of my most favorite vegetables. And it also has kale and mushrooms, two of my other favorites! If you are new to a plant-based diet or will be dining with those who are, mushrooms are great because they provide the chewy smokiness that many people say they crave about meat.
     I am also very excited to share the recipes for béchemel sauce and parmesan cheese. Both are absolutely fantastic! The recipe for the parmesan is incredibly quick and easy. It’s sort of ridiculous how easy it is– it literally takes 5 seconds to prepare. The béchemel takes a bit more time but it can easily be made ahead of time and frozen. I have a feeling you’ll want to use both of these recipes in other dishes as well, so be sure to bookmark them.
     Enjoy!
Vegetable-Lasagna-2
Lasagna Ingredients:
1 batch of your favorite marinara sauce (store-bought is fine)
2 medium eggplants, sliced length-wise
1 bunch kale leaves (or spinach)
4 cups sliced mushrooms
1 large onion, slicedBéchemel Ingredients:
3 cups nondairy milk
1/2 cup raw cashews, soaked in warm water for at least 20 minutes
3 heaping tablespoons arrowroot flour or cornstarch
2 tablespoons lemon juice
1/4 cup nutritional yeast
1 teaspoon saltParmesan Cheese Ingredients:
1/2 cup raw walnuts
1/4 cup nutritional yeast
1/2 teaspoon salt
Instructions:
1. To make the béchemel sauce: Blend all the ingredients together. Add the mixture to a medium saucepan over high heat and whisk for 5-10 minutes until thickened.
2. To make the parmesan cheese: Add the ingredients to a blender and pulse until the walnuts are just ground. Be careful not to over blend into a paste.
3. Saute the onions and mushrooms for 5-7 minutes. Set aside.
4. In a large glass baking dished lined with parchment paper, layer in the following order: marinara sauce, eggplant, béchemel sauce, kale, mushrooms. Repeat until you run out.
5. Sprinkle half of the parmesan cheese on top. Bake for 1 hour covered with foil and 1 hour without foil. (I like my eggplant really soft, so feel free to lessen the time if you prefer your eggplant more chewy.)
6. Sprinkle with the remaining parmesan cheese and serve.
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