Vegan Lasagne With Cauliflower Bechamel

Super cheesy, creamy and comforting, our easy vegan lasagne will be voted the best ever by the family.

The ingredient of Vegan Lasagne With Cauliflower Bechamel

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

The Instruction of vegan lasagne with cauliflower bechamel

• preheat oven to 200c 180c fan forced grease 2 litre capacity 5cm deep 22cm x 25cm base baking dish
• 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
• 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
• 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
• 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
• 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

Nutritions of Vegan Lasagne With Cauliflower Bechamel

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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