When you have a crowd to feed I always find it best to make something that isn’t going to keep you in the kitchen for long and can be made in advance. I had 9 big and little mouths to feed in a short space of time so I decided to make lasagna, thus meaning I had everything prepared in advance and it could be in the oven before they arrive ready for a prompt feeding session.
I made two lasagnas in fact, one traditional cheesy, meaty full of gumption lasagna and one super slick veggie packed vegan lasagna. I knew the kids probably wouldn’t like the vegan version due to the vegetables being quite large and laid out in slices but I was impressed they still tried it! The adults all loved the vegan version so that made me happy 🙂 plus there was a portion left which I had for my dinner the next day – my other favourite excuse to have people over for food…leftovers!
2 Large Aubergine
2 Large Courgettes
3 Mixed Peppers (I used yellow and red)
Salt and Pepper
Spray oil or Olive oil
2 Cans Chopped tomatoes
Bunch Fresh Basil
2 tbspn Tomato Puree
1 Block Silken Tofu
100g Vegan Cream Cheese
2 Cloves Garlic
3 tbspn Soya/ almond milk
2-3 tbsp Nutritional Yeast
Salt and Pepper
1 tspn Onion Flakes
6 Lasagna Sheets
To prepare the vegetables – Slice the aubergines and courgettes into thin strips lengthways so that you have long thin slices of each. Place these under the grill or on a griddle pan in batches with a little oil and seasoning and cook for 3-4 minutes until slightly browned and wilted.
Place the peppers on a baking sheet and coat with a little oil and roast until the skin is blackened, then place them in a large plastic bag and seal shut and put to one side. Once cooled take them out and peel and deseed them. Or to cheat you could just slice them and grill them a long with the aubergines and courgettes. I just like them roasted!
Put all your veg to one side and start on your sauces. Pre heat your oven to 200c at this point
In a large saucepan drizzle a little oil. Peel and finely chop the onion and saute it in the oil for 5-6 minutes on a low/ medium heat. Add the tomato puree, canned tomatoes and salt and pepper and cook for a further 10 minutes until the tomatoes have thickened. Don’t let it dry out though! Add the fresh basil and give it a stir.
For the white sauce, blend the tofu, cream cheese and garlic together in a blender then mix with the milk, nutritional yeast, onion flakes and seasoning.
To assemble, spread a little tomato sauce on to the bottom of the lasagna dish and then top with a layer of roasted vegetables. Then top with tomato sauce, then a layer of pasta sheets, then white sauce, then vegetables, the tomato sauce, then pasta, then white sauce to finish!
Place the lasagna in the oven for 35-40 minutes until the top has browned and the sides are bubbling. Once cooked take it out and leave for a few minutes to cool and firm, then slice up and serve with plenty of salad and garlic bread!
I had left over white sauce which I poured over my leftover portion of lasagna the next day (as seen in my photo). If you want this glossy finish then once the lasagna is cooked pour over more sauce, smooth is down and pop back in the oven for 5 minutes to warm through.
I have submitted this recipe to the Virtual Vegan Linky Potluck – click to see more amazing dishes!