When I shared a photo of my mum's veggie lasagna in mid-February, tons of people asked me for a recipe! I whisked my mum into the kitchen and we cooked the lasagna again for you.
- 4 tbsp plant margarine or vegan butter
- 3 tbsp whole wheat flour
- 1L oat milk
- 2 bouillon cubes
- Salt and nutmeg to taste
- 500-600 g frozen veggie mix (should contain carrots, peas, corn and other veggies if you like)
- 100 g vegan crumbled cheese
- Sieved tomatoes
- 150g oat cooking cream (or another vegan crème fraîche substitute product that you can find)
- Lasagna sheets
- Melt butter or margarine on high heat. When melted, add the flour and sautée lightly.
- Very (!) slowly, on high to medium heat, add the oat milk until you have a thick sauce.
- Add the bouillon cubes, salt, nutmeg and your frozen veggies.
- Coat a baking sheet with oil and cover the bottom of your dish with a thin layer of sieved tomatoes.
- Cover the tomato layer with lasagna sheets.
- Cover both layers with your veggie sauce.
- Add cheese.
- Continue creating these layers by repeating steps 4 to 7 (sieved tomatoes, lasagna sheets, sauce, cheese, sieved tomatoes, lasagna sheets, sauce, cheese,…) until you have 3 to 4 layers (you should end with a layer of lasagna sheets).
- Add sieved tomatoes into the cup of your crème fraîche substitute and mix these two together.
- Cover your last layer of lasagna sheets with the crème fraîche mix and add extra cheese on the top.
- Bake your lasagna for about 30 mins at 200 °C (392 °F) in the oven.
- Technically your lasagna is ready to serve, though it won't be firm yet (which I actually prefer). If you would like a firmer consistency, leave to cool for 15 minutes before serving.