This really is a simple recipe to cook that tastes fantastic.
I use vegan Parmesan and vegan cheese granules to produce a cheese sauce and true lasagna flavour.
For the filling I season zucchini, onion, peppers and mushrooms with garlic and dried herbs, the taste is phenomenal.
Vegan recipes can be so very tasty and healthy to eat.
I used corn pasta lasagne sheets for this recipe which makes this a gluten free lasagna recipe. You can use wheat pasta sheets just the same and the taste will be fabulous which ever suites your diet.
If you have family and friends that eat a vegan diet why not surprise them with a wonderful vegan lasagna. You could also accompany it with many more of my vegan recipes here.
8oz Sweet Red Peppers (diced)
4oz Onion (diced)
10oz Zucchini (diced)
2 Large Flat Mushrooms (diced)
2 Tbsp Tomato Puree
1 Tbsp Garlic Puree
2 tsp Dried Chives
1 tsp Dried Basil
Tiny Pinch Dried Thyme
Salt and Pepper
Vegan Cheese Sauce Granules
Corn Lasagne Sheets (you can use wheat pasta sheets)
Stir well and cook for 2 minutes.
Take a separate small pan and prepare the cheese sauce as the packaging requires using soya milk. You can add a little more milk if the sauce is too thick.
Place one layer of lasagna sheets at the bottom of a lasagna dish.
Sprinkle with vegan Parmesan.
Finish the lasagne by making some extra cheese sauce and pouring over the top of the lasagne.
Make sure the cheese sauce is quite loose and not too thick.
Cover with tin foil and place into a hot oven at 180C for 20-30 minutes.
You can remove the tin foil for the last 5-10 minutes of cooking if desired.
See my healthy oven chips recipe for a tasty accompniment to this delicious vegan lagana.