I love a good lasanga as much as the next girl and although I do enjoy a good bolognese sauce, I had no idea of the amount of things you could put together to make these towers of layered goodness. I’ve discovered that my favourite combination is one with a creamy bechamel and a ton of spinach and garlic. My last recipe of this kind had a pumpkin base and I was so pleased with the result that I decided to make another version with another of my two favourite veggies; mushrooms and eggplants! So here is one of my vegan takes on this much loved italian classic.
Eggplant, Mushroom and Spinach lasagne:
- 1 large eggplant
- 1 ½ cup button mushrooms
- eggless lasagna sheets
For the bechamel:
- ¼ cup all purpose flour
- 2 cups non dairy milk
- 2 tsp olive oil
For the creamed spinach:
- 2 tsp olive oil
- 1/2 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1/2 cup cashew nuts, blended with 1 cup of water until very smooth and creamy
- 8 ounces of fresh spinach
- Salt and pepper to taste.
To make the béchamel:
Heat the oil in a pan. Add the flour and cook until the flour glistens. Gradually add the milk, whisking to ensure there are no lumps (if you can’t seem to get rid of the lumps, blend everything in a blender until smooth and then put it back on the stove until creamy). Add the nutmeg, some salt and pepper. Let it thicken. If there are still lumps stick it in a blender until its smooth.
To make the creamed spinach:
Heat the oil in a pan. Add the onions and garlic and saute for a few minutes. Add the flour and mix well. Cook for about a minute. Add the cashew cream and stir well. Add the spinach and continue to cook for 2 minutes. If the mixture is too thick (which it always seems to be for me) add some water and allow it to be creamy. Add salt and pepper and a dash of nutmeg
Slice the eggplant lengthwise. Precook for about 15 mins in the oven with some olive oil.
Slice the mushrooms into thin slices.
Spread a ladleful of béchamel on the bottom of a 8 x 5 inch baking dish with sides that are at least 3 inches deep. Arrange a layer of eggless no boil lasagna sheets on top of the sauce. Add a few slices of eggplant then spread some creamed spinach on top of that. Add another layer of lasagna sheets. Add a layer of the sliced mushrooms and the rest of the creamed spinach. Add the remaining slices of eggplant and another layer of lasagna sheets. Top with the rest of the béchamel and sprinkle some grated vegan cheese on top. (note that vegan cheese doesn’t melt like regular cheese, the cheese I used was the Violife Vegan Block Cheese)
Cover with foil and bake in a preheated oven for 1 hour at 180C. Remove the foil and bake for another 15 mins. Turn on the grill and grill for another 15 mins.
Alternative: if you don’t have vegan cheese: cook a potato in the microwave for about 4 mins. Grate the potatoe and mix it with about a teaspoon of olive oil. Sprinkle on top of the lasagne and at the grill stage, grill until the potatoes turn golden-brown.
Remove from the oven and ENJOY!
I’ll be trying a vegan bolognese sauce in my next lasagna experiment so be sure to subscribe to this blog for email updates and do leave a comment down below if there’s anything interesting you think I should try and make à la vegan.
Until next time, sit back, grab some Oreos and let’s see what life has to offer us next.