Vegan Cheese and Eggplants lasagna

This lasagna is just dazzling! It will make you forget about Dairy Lasagnas for good.

I used Eggplants and Vegan almond & cashew cheese. feel free to change the ingredients- add spinach instead, dried tomatoes, etc.

 

Vegan Cheese and eggplants lasagna
Vegan Cheese and eggplants lasagna

Vegan Cheese and Eggplants lasagna
Print Recipe
Servings Prep Time
6 people 1 hour
Cook Time
30 minutes
Servings Prep Time
6 people 1 hour
Cook Time
30 minutes
Vegan Cheese and Eggplants lasagna
Print Recipe
Servings Prep Time
6 people 1 hour
Cook Time
30 minutes
Servings Prep Time
6 people 1 hour
Cook Time
30 minutes
Ingredients
Bechamel sauce
Tomato sauce
Almond & Cashew cheese
General ingredients
Servings: people
Instructions
Almond-cashew Cheese
  1. It would be easier to get blanched almonds, otherwise (as I did) - after soaking the almonds, blanch in boiling water for 1-2 minutes, wash with cold water and easily peel the shells off.
  2. Use a good blender/food-processor and put the almonds and cashews with up to 1/2-1 cup water. try adding the water slowly and gradually, it should be enough just to grind them into a thick and very very smooth paste, if you add too much water - the cheese will be runny. your blender would probably need 5-10 minutes to finish this task.
  3. When the cheese is soft and without any grains, add the garlic, lemon and salt to the blender. if you have some vegan blue cheese - add a bit of it for a deeper taste.
Eggplants
  1. slice the eggplants lengthwise to 4-5mm slices. arrange on a baking pan, brush olive oil on both ends and season with sea salt.
  2. bake at 250 degrees C until the eggplant are brown (but not burnt) and flip them for a few more minutes. cool down when ready
Bechamel
  1. Use a good pot and a relatively low flame - put 5 olive oil tbsp and when hot add 4 tbsp of flour. stir constantly, a small ball of oil and flour would form. if seems too dry, add some olive oil.
  2. add water slowly and steadily while stirring- 50-100 ml at a time, the "ball" would widen and become a sauce. add water whenever needed, you will eventually have a thick white sauce.
  3. add the non-dairy milk gradually and keep stirring. add wine, salt&pepper and a pinch of nutmeg and ground Brazil nuts. cool down
Tomato sauce
  1. Fry the onion in olive oil, when the onion is softer add garlic for another 2-3 minutes
  2. Add the tomatoes and chili, cook over low heat for 20-30 minutes. if needed- add some water. season with salt and pepper.
  3. When the sauce is almost ready, add basil and use a hand blender to puree the sauce partly.
Building a lasagna
  1. Now that the ingredients are ready we just need to layer them 🙂 The order doesn't matter that much but it's important that the lasagna noodles are covered well, otherwise they will be dry after baking.
  2. The first layer would be half of the tomato sauce and lasagna noodles on top of it. if the noodles don't fit perfectly in your pan - no worries, break the noodles to adjust them.
  3. layer the eggplants next and vegan cheese above it. add another layer of tomato sauce and lasagna noodles.
  4. Add the second layer of eggplants and cover well with bechamel sauce.
  5. Bake at 180 Degrees C for 30-40 minutes.
Recipe Notes

I'd love to get more feedback - questions about recipes, comments and suggestions! 

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