Vegan Lasagne

  • Vegetable Filling
  • 3 carrots
  • 2 onions
  • 1 butternut squash
  • 2 tbsp cooking oil
  • 1.5 tbsp basil
  • 2.5 ml ground cayenne pepper
  • 1 tbsp smoked paprika
  • 0.5 tsp rock salt
  • 2 cans chopped tomatoes (400 g)
  • White Sauce
  • 2.5 tbsp dairy-free butter
  • 4 tbsp flour
  • 800 ml plant-based milk
  • 0.5 tsp salt
  • 0.5 tsp white pepper
  • Lasagne
  • 250 g egg-free lasagne sheets
  • 250 g natural tofu
  • 1 box cherry tomato
  • 30 g pine nuts

1. Preheat the oven to 220°C. Vegetable filling 1. Peel and finely grate the carrots. Finely chop the onions and dice the squash. 2. Sauté all the vegetables in oil until softened in a large frying pan. 3. Add the spices and crushed tomatoes. Let the sauce simmer for approx. 4 minutes on low heat. White sauce 1. Melt dairy-free butter in a heavy-bottomed saucepan on low heat and stir in the flour. 2. Add the milk gradually, whisking constantly, and bring the sauce to the boil. 3. Add the spices and let the sauce simmer for approx. 2 minutes. Lasagne 1. Layer the vegetable filling, sauce and lasagne sheets in a large, greased, ovenproof dish (approx. 2.5 litres). Add the white sauce to the last layer. 2. Thinly slice the tofu and add to the sauce. Top with halved cherry tomatoes. 3. Sprinkle the lasagne with pine nuts and season with Santa Maria Rock Salt. 4. Cook the lasagne in the lower part of the oven for approx. 40 minutes. Insert a skewer or a small knife into the lasagne to make sure it is soft and well cooked, with a golden brown surface. 5. Serve with a green salad and garnish with fresh basil.