Lasagne With Cauliflower Sauce

An Ode to Mung Beans

An Ode to Mung Beans

Vegan

Lasagne With Cauliflower Sauce

  • Prep Time 40m
  • Cook Time 30m
  • Servings 4

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)

Method

  • 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.

Recipe Adapted From An Ode to Mung Beans