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Super Tasty, Healthy & Messy Vegan Stove Lasagna

Healthy, Easy, Delicious. Soft Lasagna sheets inbetween a creamy tomato sauce, rich and veggie-packed "béchamel" sauce and toppped off with some good vegan cheese. Baked in the oven till perfection and served with lots of love. The perfect, healthy comfort food.

Course dinner, lunch, Main Course
Cuisine Italian
Prep Time 15 Minuten
Cook Time 40 Minuten
Total Time 55 Minuten
Servings 2 servings

What you will need

  • 1/2 red onion
  • 1 clove garlic
  • 1 tbsp oil
  • 1 jar vegan bolognese * see blog post - paragraph "Vegan Bolognese"
  • 1 can tomatoes
  • 160 g lasagna sheets
  • 100 g vegan cheese

For the béchamel sauce:

  • 1/4 head cauliflower
  • 25 g cashews
  • 4 tbsp nutritional yeast
  • 1/2 tsp dijon mustard
  • 50 ml plant based milk (you may need more depending on how big your cauliflower and how strong your blender is)
  • 1/2 tsp salt
  • 1/2 tsp garlic powder

How to

  1. bring a pot with water to a boil. Add the cauliflower and steam for about 5-7 minutes. You should easily be able to pierce through with a fork. Drain it

  2. In the meantime finel dice the onion and garlic and fry them in the hot oil for about 2 minutes.

  3. Option 1: now add some frozen ground (vegan) "meat" and fry it for 4-5 minutes. Add 1 jar of tomato sauce and 1 can of canned tomatoes. Generously salt and pepper.

    Option 2: just pour in the vegan bolognese and canned tomatoes and generously add salt and pepper.

  4. Add the cauliflower along with all the other ingredients for the béchamel sauce to a blender and blend until having reached a creamy texture. You may need some more plant based milk.

  5. Break apart the lasagna sheets and add them into the tomato sauce so they are equally distruibuted. Add the béchamel sauce, a dollop at a time and the swirl it in. Top with the vegan cheese and bake for 40-45 minutes at 180°C.

  6. Serve with lots of love and enjoy!