Lasagne With Cauliflower Sauce
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Lasagne With Cauliflower Sauce

Recipe by An Ode to Mung Beans
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 potato, peeled and quartered

  • 1 cauliflower, cut into florets

  • 2 Tbsp vegetable oil

  • 1 onion, diced

  • 3 cloves garlic, finely chopped

  • 500 g frozen soya mince

  • 2 tsp dried herbs of choice (e.g. sage and oregano), plus extra for topping

  • 2 tins chopped tomatoes

  • 1/4 cup soya milk

  • 2 Tbsp nutritional yeast

  • 1 tsp onion powder

  • Salt, to taste

  • Pepper, to taste

  • Lasagne sheets, cooked

  • Vegan cheese (optional)

Directions

  • Preheat the oven to 200°C. Place the potato and cauliflower in a large saucepan, cover with water, and bring to the boil. Cook for 20 minutes, or until soft, then drain, reserving 3/4 cup of the cooking water, and set aside.
  • Heat 1 tablespoonful of the oil in a frying pan and sauté the onion and garlic until soft.
  • Add the soya mince and stir. Cook for about 5 minutes.
  • Add the herbs and tomatoes and cook for a further 10 minutes.
  • Using a blender or hand mixer, blend the remaining vegetable oil, the potato, cauliflower, reserved cooking water, soya milk, nutritional yeast, onion powder, salt, and pepper on high speed until smooth.
  • Spread a thin layer of the mince sauce in a baking dish. Cover with a layer of lasagne sheets. Spoon over a layer of cauliflower sauce. Repeat until both sauces have been used up.
  • If desired, top with vegan cheese and dried herbs.
  • Bake for 25 to 30 minutes, until golden.

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