Vegan Lasagne

Name: Vegan Lasagne
Cuisine: British
Ingredients: 3/4 Head Cauliflower; 1 Package Cherry Tomatoes, halved (Sauce); 2 Red Peppers, chopped (Sauce); 1 Onion, chopped (Sauce); 1 Head Garlic, Crushed (Sauce); Olive Oil (Sauce); Oregano (Sauce); Basil (Sauce); 3 Cans Chopped Tomatoes (Sauce); 2 Cans Lentils (Lentils); 1 Package Mushrooms, chopped (Lentils); 2 Tbsp Liquid Smoke (Lentils); Fennel Seed (Lentils); Salt & Pepper (Lentils); 1 Tub Vegan Cream Cheese (Ricotta); 1 tsp Nutmeg (ricotta); 1/2 tsp Cinnamon (ricotta); 2 Sweet Red Peppers (Bechamel); 4 Tbsp Cornstarch (Bechamel); 6 Tbsp Nutritional Yeast Flakes (Bechamel); 1 Tbsp Lemon Juice (Bechamel); 3 Cups Water (Bechamel); 1/2 Cup Cashews (Bechamel); Salt & Pepper (Bechamel); 1/2 Bag Spinach; 1 Aubergine, sliced thinly; 1 Package Lasagne Noodles; 2 Packages Vegan Cheese

Ashley @cook_9230530

Vegan Lasagne

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Ingredients

3/4 HeadCauliflower
1 PackageCherry Tomatoes, halved (Sauce)
2Red Peppers, chopped (Sauce)
1Onion, chopped (Sauce)
1 HeadGarlic, Crushed (Sauce)
Olive Oil (Sauce)
Oregano (Sauce)
Basil (Sauce)
3 CansChopped Tomatoes (Sauce)
2 CansLentils (Lentils)
1 PackageMushrooms, chopped (Lentils)
2 TbspLiquid Smoke (Lentils)
Fennel Seed (Lentils)
Salt & Pepper (Lentils)
1 TubVegan Cream Cheese (Ricotta)
1 tspNutmeg (ricotta)
1/2 tspCinnamon (ricotta)
2Sweet Red Peppers (Bechamel)
4 TbspCornstarch (Bechamel)
6 TbspNutritional Yeast Flakes (Bechamel)
1 TbspLemon Juice (Bechamel)
3 CupsWater (Bechamel)
1/2 CupCashews (Bechamel)
Salt & Pepper (Bechamel)
1/2 BagSpinach
1Aubergine, sliced thinly
1 PackageLasagne Noodles
2 PackagesVegan Cheese

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Steps

1

Rice and toast head of cauliflower. Set aside.
2

Sautee all "Sauce" ingredients, except canned tomatoes and basil.
3

When cooked thoroughly, add canned tomatoes, basil and 3/4 of toasted cauliflower. Let simmer on very low heat.
4

Crush lentils and sautee with mushrooms, liquid smoke, fennel seeds, salt & pepper. Set aside.
5

Blend all bechamel ingredients except cashews. (It will be very thin!)
6

Soak cashews in hot water for 3 minutes, until softened. Then blend with bechamel liquid.
7

Cook bechamel on low heat until thickened, and remove from heat.
8

Layer sauce, noodles, bechamel, lentils, spinach, ricotta, aubergine and cheese in pan. Top layer should be vegan cheese.
9

For best results, allow to sit at rom temperature for least 3 hours before baking.
10

Bake at 180 for 30 minutes or until cooked through and cheese is bubbly.