Vegan Lasagne Bechamel (with sweet potato and cauliflower)

Lasagne is one of the oldest forms of pasta. You’ll find it in every Italian household.

It’s a multi layered dish that can have a huge variety of fillings. This version with sweet potato and cauliflower is delightful (and vegan!)

Preparation Time: 1 hour 30 minutes

Ingredients

2 tbsp vegan butter
2 tbsp extra virgin olive oil
5 tbsp flour
2 cups unsweetened almond milk
1/2 tsp salt or to taste
1/8 tsp freshly grated nutmeg
1/8 tsp black pepper or to taste
1/2 sweet potato or yam sliced (raw or roasted)
Thinly sliced cauliflower florets(raw or Lightly blanched)
Breadcrumbs or cheese
8-10 lasagna sheets(no-boil)
Dried parsley and thyme
1/4 cup bread crumbs or vegan parmesan or coarse ground cashew/almond mixed with nutritional yeast

Bechamel sauce:

In a medium pan, melt the butter/oil on medium.
Add the flour and whisk to form a roux or thick paste. Cook 1-2 minutes until it is just about to change color.
Add almond milk, whisk as you add, making sure there are no lumps.

Lasagne:

Layer some bechamel, top with lasagna sheets.
Top with thin slices of cauliflower.
Sprinkle a little salt (optional: sprinkle chili flakes and garlic powder.)
Drizzle some more bechamel sauce.
Layer lasagna sheets.
Top the sheets with cooked sweet potato slices(or raw slices)
Sprinkle some dried thyme or parsley.
Drizzle a little bechamel (or marinara).
Top with lasagna sheets.
Spread the rest of the bechamel.
Top with bread crumbs mixed with dried herbs of choice, nutritional yeast, salt and pepper, or cheese (vegan mozzarella shreds or parmesan or ground cashew/almond + nutritional yeast).
Cover the pan with aluminium foil.
Bake in preheated 360 degrees F for 50 minutes to an hour.
Take out. Remove foil. Let sit for 5 minutes before serving.

This recipe comes from Richa Hingle at www.veganricha.com

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