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
- 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
-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.
-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