Hello guys here I am today presenting a new delicious idea for a mouthwatering lasagna.
Perfect for the beginning of spring season, this main dish has layers of cauliflower “rice”, pan fried courgette and soft potato cubes, all dressed in a plant based bechamelle sauce and fragrant homemade pesto.
Each portion has around* 702 kcal, 26 g proteins, 83 gr carbohydrates and 32 gr of fat (0.5g Omega 3 and 6.3g Omega 6). Very high on fibers (16.3g), it also hits our daily need of Vitamin C, group B vitamins (B-12 and B-6), Copper and Manganese.
I would say that this can be a perfect treat to be served with a mixed side salad.
9 Lasagna sheets
1 l Plantbased Bechamelle Sauce¹
1 Large Cauliflower
2 Large Courgettes
2 Large Potatoes
1 Large Red Onion
3 Garlic Cloves
4 tbsp Homemade Pesto² (or store-bought vegan)
50 gr Vegan Parmesan-Style Cheese
1 tbsp Olive Oil
¹…for the Bechamelle Sauce…
950 ml Plant Based Milk
60 gr Flour
20 gr Vegetable Oil
²…for the Pesto…
100 gr Basil Leaves
4 tbsp Olive Oil
2-3 Garlic Cloves
30 gr Vegan Parmesan
2 tbsp Pine Nuts³
³other nuts you can use that work perfectly fine are almonds and cashews.
¹If you’re making your own bechamelle sauce:
Add vegetable oil and flour in a bowl. Whisk until combined. Microwave for 30 seconds at 800W. Add plant based milk a bit at a time, whisking thoroughly until combined. Add salt, pepper and nutmeg. Microwave for 3 minutes at 800W. Whisk the sauce another time then microwave for another 3 minutes at 800W. That’s your bescamelle sauce done!
²If you’re making your own pesto simply add all ingredients to a blender cup and blend until you’re happy with the texture. For this recipe you will need around 4 tbsp of pesto. The remaining pesto can be stored in a glass jar in the fridge up to one week and used as you please.
Preheat the oven at 180°C/350°F.
In a pan sauté onion (chopped) and potato cubes with a splash of olive oil and a pinch of salt and pepper. As soon as they’re soft add cauliflower rice and cook it for extra 3 to 5 minutes.
Transfer the mixture in a bowl and, in the same pan, add the rest of olive oil and sauté the courgette cut into slices with some grated garlic until caramelised.
Spread a generous amount of white sauce on the bottom of the tray.
Cover with 3 lasagna sheets (I never pre-cook lasagna sheet, I make sure to use enough liquid within the layers because I think it turns out even more flavourful).
Add half of the cauliflower and potato mix, followed by half of the courgette slices.
Pour over another generous amount of bechamelle sauce and top it with 1/3 of the pesto (1 tbsp + 1 tsp).
Repeat another layer: lasagna sheets, cauliflower and potato, courgettes, bechamelle and pesto.
Top with the last 3 lasagna sheets and cover once again with bechamelle and pesto.
Sprinkle the vegan parmesan on top and bake for 40-45 minutes. If the surface browns too much cover the tray with some foil.
Allow the lasagna to cool for 5-10 minutes before serving.