We all get into a funk with cooking sometimes and one of those times was during the first weeks of lockdown. Having to process the major changes to our world but not compromising on nutrition has been my first priority. So instead of getting lazy, I got busy. This vegetarian lasagna is one of my classic back in the day recipes with a slight twist. Instead of using cow’s milk in the béchamel I used oat milk which I made on the spot and instead of using wheat flour I used quinoa flour. You can use vegan cheese instead of dairy cheese and you can use coconut oil instead of butter. The result of this lasagna was just oh so scrumptious. I made two batches so that I could freeze one for a later stage.
Lockdown Vegetarian Lasagna Recipe
Ingredients
1 x small butternut squash
1 x medium red onion chopped
1 x punnet of mushrooms chopped
1 x clove of garlic chopped
150g butter
Coconut oil
Tamari (or soy sauce)
200g of emmental cheese grated (you can use vegan cheese)
1 x box of lasagna sheets
1/2 x cup of quinoa flour (you can use wheat flour)
800ml oat milk (you can use any plant milk)
Handful of fresh basil (you can use dried basil)
1 x tsp dried Oregano (or fresh if you have)
1 x tsp dried Thyme (or fresh if you have)
6 x large tomatoes (or 1 and a half cans)
Salt and pepper to taste
Béchamel
On a medium heat, melt 100g butter in a saucepan and add the quinoa flour slowly, mixing continuously. I like to use an egg mixer as it prevents any lumps forming. Add the oat milk, allowing the béchamel to thicken. You might need a little more or less milk and once all the ingredients form a smooth sauce you can add your cheese. Set aside.
Lasagna
Pre-heat your oven to 180C. Steam the butternut, add a little butter and salt and mash. Sauté the onion in coconut oil until glassy and then add the mushrooms. Cook for about 1 minute and a splash of tamari. Cook for a further two minutes or until the mushrooms are browned and set aside. In a saucepan, heat a little coconut or olive oil and fry the garlic. Add the chopped tomatoes, herbs and cook for about 10 - 15 minutes. Now get your lasagna dish ready. I split mine in two. The first layer is lasagna sheets, then béchamel followed by pesata, butternut and mushrooms. Repeat until the ingredients is complete ending with a layer of béchamel. Bake in the oven for about 40 minutes. Remove from oven and sprinkle the remainder of the cheese on top. You could use mozzarella if you prefer but I love the taste of the emmental. Serve with a green salad. Enjoy.
