I’m yet to meet one person who’s mum doesn’t ‘make the best lasagne’. It’s the ultimate comfort food, we love it, it’s in our bones. And I don’t think anyone will argue with the best part being the cheesey top, so I was having none of this ‘just leave the cheese off’ business. This plant based (soy free!) version has the creamiest and cheesiest of toppings, from plant based bechamel and cheese. And it’s so easy, you’ll never make a white sauce-less lasagne again.
For the filling
Finely chop 2 cloves of garlic and half a red onion. Soften in some olive oil over a gentle heat. Add half a red peppe
pepper, I just only had half…).
r diced (you can use a whole
Take the stalks of 2 aubergines and cut in to even sized chunks. Add this to the pan, with a bit more olive oil and some salt and pepper, dried basil & oregano.
Next add 2 tins of chopped tomatoes and a dash of ba
lsamic. Leave to simmer until the aubergines are cooked through.
For the white sauce/bechamel
Heat 2 tablespoons of olive/vegetable oil in a sauce pan, with 2 tablespoons of plain flour, whisk until smooth. Slowly add 400-500ml of oat milk until desired consistency, whisking constantly. You can add more or less milk depending on how you like your sauce. Season with salt and pepper.
Most plant based milks tend to have a slightly sweet taste, as
ide from soy. I try to avoid using soy products where I can, so I opted for oat milk, as in my opinion it has the most neutral taste. It worked a treat but by all means try another milk if you prefer. I use Oatly Organic.
In an appropriate sized dish, begin with a layer of the aubergine filling. Top with sheets of wholemeal dried lasagne sheets, and repeat. (You may have some filling left over).
Top with the creamy bechamel sauce and layer over Violife Cheese slices – I’ve done lots of experimentation and so far these have come out on top for maximum melty ness and cheese flavour.
I like to finish mine with some thin slices of tomato and some more dried herbs but that’s up to you! (If you’ll be eating where there is a meat based option to, this helps distinguish between the two.)
Bake at 180C (fan) for 30-35 minutes until the cheese is melted, the top is coloured and it’s hot all the way through.
Serve with a green salad.