Vegan lasagne with cauliflower bechamel

Ingredients (21)

Ingredients (21)

• 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 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

Method

• Step 1

  Preheat oven to 200C/180C fan-forced. Grease 2-litre-capacity, 5cm-deep, 22cm x 25cm (base) baking dish.

• Step 2

  Heat 1/2 the oil1/4 cup extra virgin olive oil in a large saucepan over medium-high heat. Add leek1 leek, white part only, sliced. Cook, stirring, for 3 minutes or until softened. Add mushroom200g button mushrooms, sliced, eggplant1 small eggplant, diced into 1cm pieces and fennel1 baby fennel, trimmed, thinly sliced. Cook, stirring occasionally, for 5 minutes or until starting to brown. Add wine1/3 cup dry red wine. Simmer for 2 minutes or until reduced by half.

• Step 3

  Add tomato puree410g can tomato puree and paste1/3 cup tomato paste, and 1/2 the stock powder1 tbsp vegetable stock powder. Bring to a simmer. Reduce heat to medium-low. Simmer for 5 minutes or until sauce thickens slightly. Stir in spinach60g baby spinach and basil1/4 cup chopped fresh basil leaves, plus extra leaves to serve. Season with salt and pepper.

• Step 4

  Meanwhile, heat remaining oil in a medium saucepan over medium heat. Add onion1 small brown onion, chopped. Cook, stirring, for 5 minutes or until softened. Add cauliflower800g cauliflower, chopped. Cover. Cook, stirring occasionally, for 5 minutes or until cauliflower starts to soften. Add flour2 tbsp plain flour. Stir to combine. Add almond milk1 1/2 cups unsweetened 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.

• Step 5

  Place 2 lasagne sheets in base of dish. Top with 1/2 the leek mixture and 1/2 the pumpkin600g butternut pumpkin, peeled, thinly sliced. Repeat layering once more. Top with remaining 2 lasagne sheets and cream sauce. Sprinkle with mozzarella1 cup shredded vegan mozzarella. Spray with oilOlive oil spray. Bake for 40 minutes or until lasagne is golden. Stand for 15 minutes.

• Step 6

  Meanwhile, heat extra oilExtra 2 tsp extra virgin olive oil in a small frying pan over medium-high heat. Add breadcrumbs1/4 cup panko breadcrumbs. Cook, stirring, for 2 minutes or until golden. Drain on paper towel. Sprinkle lasagne with breadcrumbs and extra basil leaves. Serve.

Nutritional information